MANHATTAN, Kan. — Learn the basics of providing the best nutrition for farm animals and pets through the IGP Institute’s Fundamentals of Animal Nutrition online course. Many wonder why some nutrients are important, how some animals utilize feeds better than others, and what value they should give to various ingredients when making smart purchasing decisions. These questions and many more will be addressed throughout the course. The date for this online training is set for April 10 – May 5, 2017 with registration closing March 10.
This course is designed for professionals who are interested in attaining an understanding of animal nutritional requirements and the digestive systems of production animals. To register for this course, visit www.igpevents.grains.ksu.edu.
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.”
The course is a five-week, self-paced, online training including lectures and readings specifically designed for industry 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 Brandi Miller at firstname.lastname@example.org or call 785-532-4053.
“The distance course allows the participants to attend the course where they are and at their own pace,” says Miller, online education and professional development coordinator and associate director at IGP Institute. “The course also brings the participants together to share their ideas and find answers to their questions.”
This is one example of the many distance 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.
— Samantha Albers, Communications Intern, IGP Institute
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