MANHATTAN, Kan. — Many say you are what you eat; by that logic, farm animals are roughly 75 percent soybean meal, dried distiller’s grains, and water. Learn what is comprised within the fundamental practice of farm animal nutrition, while discussing topics on anatomy, growth, development, and nutrition digestion, absorption and metabolism. Prior to entering the course, some may ask what nutrients are important in an animal’s diet, and how are nutrients being utilized. These questions and many more will be addressed throughout the course. The date for this online training is set for October 15–November 16, 2018.
This course is designed for industry professionals who are interested in fundamentally understanding animals’ nutritional requirements and the digestive systems of production animals. To register for this course, visit www.grains.k-state.edu/igp.
The main training focus is on the elementary principles of farm animal nutrition. This includes the anatomy, nutritional digestion, absorption, metabolism, and a general overview of the nutrients necessary for animal growth and development. By the end of this course, participants will know how an animal’s digestive system and nutritional requirements influences the ingredients and makeup of feed.
“It is important to understand the basics of animal nutrition in order to work in the animal feed industry,” says Cassandra Jones, assistant professor of animal sciences and industry. “Whether you are feeding animals, manufacturing feed, work in sales or marketing, or are responsible for procurement or logistics, understanding the background of animal nutrition helps you understand the purpose and function of the product with which you are dealing.”
This is a self-paced, five-week online training course including lectures and readings specifically designed for professionals looking to gain a larger understanding of animal digestive anatomy and nutrition utilization. The course offers one continuing education credit. For information about registration, please contact Cassie Jones at jonesc@ksu.edu or call 785-532-5289.
This is one example of the many courses offered in feed manufacturing and grain quality management presented by the IGP Institute. In addition, the IGP Institute provides trainings in the areas of flour milling and grain processing, and grain marketing and risk management. To learn more about training opportunities at the IGP Institute, visit www.grains.k-state.edu/igp.
— Janelle Marney, Communications Intern, IGP Institute, Kansas State University
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