Conviértete en uno de los profesionales más demandados del momento: fórmate como Postgraduate diploma en Balanced Feed Manufacturing”

Esta formación intensiva posibilita la entrada, vinculación y especialización a uno de los sectores de la producción animal más importantes en la actualidad y con más demanda laboral y necesidad de especialización.

Este programa te enseñará todo el proceso que se debe seguir en la fabricación de alimentos balanceados para diseñar, elaborar y evaluar la fabricación del mismo para animales, desde el diseño de la fórmula (dieta) hasta los distintos puntos a evaluar para determinar la calidad, inocuidad y desempeño de un alimento terminado para animales. Un compendio de conocimientos teórico-prácticos, especializados, en la consecución de un producto que cumpla con lo formulado en el papel y que posea toda la calidad e inocuidad que permita alcanzar el beneficio deseado en los animales que lo consumen.

Una propuesta ambiciosa, amplia, estructurada y entrelazada, en la que se abarcan desde los principios fundamentales y relevantes de la nutrición, hasta la fabricación del alimento. Todo ello con las características de un curso de alto nivel científico, docente y tecnológico. 

Incorpórate a la élite con esta formación de alta eficacia formativa y abre nuevos caminos a tu progreso profesional”

Esta Postgraduate diploma en Balanced Feed Manufacturing contiene el programa científico más completo y actualizado del mercado. Sus características más destacadas son:

• Última tecnología en software de enseñanza online
• Sistema docente intensamente visual, apoyado en contenidos gráficos y esquemáticos de fácil asimilación y comprensión
• Desarrollo de casos prácticos presentados por expertos en activo
• Sistemas de vídeo interactivo de última generación
• Enseñanza apoyada en la telepráctica
• Sistemas de actualización y reciclaje permanente
• Aprendizaje autoregulable: total compatibilidad con otras ocupaciones
• Ejercicios prácticos de autoevaluación y constatación de aprendizaje
• Grupos de apoyo y sinergias educativas: preguntas al experto, foros de discusión y conocimiento
• Comunicación con el docente y trabajos de reflexión individual
• Disponibilidad de los contenidos desde cualquier dispositivo fijo o portátil con conexión a internet
• Bancos de documentación complementaria disponible permanentemente, incluso después del curso

Un curso que te capacitará para trabajar en los sectores de producción de alimentos para o con origen animal, con la solvencia de un profesional de alto nivel”

Nuestro personal docente está integrado por profesionales de diferentes ámbitos relacionados con esta especialidad. De esta manera nos aseguramos de ofrecerte el objetivo de actualización formativa que pretendemos. Un cuadro multidisciplinar de profesionales formados y experimentados en diferentes entornos, que desarrollarán los conocimientos teóricos, de manera eficiente, pero, sobre todo, pondrán al servicio del curso los conocimientos prácticos derivados de su propia experiencia: una de las cualidades diferenciales de esta formación.

Este dominio de la materia se complementa con la eficacia del diseño metodológico de este programa. Elaborado por un equipo multidisciplinario de expertos en e-learning integra los últimos avances en tecnología educativa. De esta manera, podrás estudiar con un elenco de herramientas multimedia cómodas y versátiles que te darán la operatividad que necesitas en tu formación.

El diseño de este programa está basado en el Aprendizaje Basado en Problemas: un planteamiento que concibe el aprendizaje como un proceso eminentemente práctico. Para conseguirlo de forma remota, usaremos la telepráctica: con la ayuda de un novedoso sistema de vídeo interactivo, y el learning from an expert podrás adquirir los conocimientos como si estuvieses enfrentándote al supuesto que estás aprendiendo en ese momento. Un concepto que te permitirá integrar y fijar el aprendizaje de una manera más realista y permanente.

Tendrás a tu disposición un Campus Virtual disponible las 24 horas del día y podrás descargarte el material para consultarlo cada vez que lo necesites"

Conviértete en un experto y accede a los puestos más demandados destacando con las habilidades y destrezas que te brinda esta Postgraduate diploma"

The contents of this specialization have been developed by the different experts of this course, with a clear purpose: to ensure that students acquire each and every one of the skills necessary to become true experts in this field. 

A comprehensive and well-structured program that will lead you to the highest standards of quality and success.

A comprehensive teaching program, structured in well-developed teaching units, oriented towards learning that is compatible with your personal and professional life"

Module 1. Chemical Composition of Food and Quality of the Raw Materials for Ruminants and Non-Ruminants

1.1. Key Concepts of Raw Materials Used in Feeding Ruminants and Non- Ruminants

1.1.1. Introduction
1.1.2. Chemical Composition of Food

1.1.2.1. Water and Dry Matter
1.1.2.2. Organic Material and Minerals
1.1.2.3. Protein Rich Foods
1.1.2.4. Energy Rich Foods
1.1.2.5. Vitamins

1.1.3. Vitamins

1.1.3.1. Winter Grains, Summer Grains and Pastures (Grasslands)

1.1.4. Conserved Forages:

1.1.4.1. Silage, Hay and Other Types of Preserved Fodder (Haylage, Silage)

1.1.4.1.1. Silages
1.1.4.1.2. Hay and Haylage

1.1.5. Energy and Protein Concentrates

1.1.5.1. Energy Compounds
1.1.5.2. Protein Powders

1.2. Plant-Based By-products used in Feeding Ruminants and Non-Ruminants

1.2.1. Cereal Grains

1.2.1.1. Corn

1.2.1.1.1. Fine-Ground Bran, Bran or Corn Bran
1.2.1.1.2 Corn Gluten Feed and Corn Gluten Meal

1.2.1.1.2.1. Corn Gluten Feed
1.2.1.1.2.2. Corn Gluten Meal

1.2.1.2. Sorghum Grain
1.2.1.3. Oats, Barley and Wheat Grain

1.2.1.3.1. Oat Grain
1.2.1.3.2. Barley Grain
1.2.1.3.3 Wheat Grain

1.2.1.3.3.1. Fine-ground Bran, Bran or Wheat Bran

1.2.2. Rice By-products

1.2.2.1. Fine-ground Bran or Rice Bran

1.2.3. Oilseed Byproducts

1.2.3.1. Cotton

1.2.3.1.1. Cotton Seed

1.2.3.1. Cotton Flour
1.2.3.2. Soya

1.2.3.2.1 Soybeans
1.2.3.2.2. Soybean Shell
1.2.3.2.3. Soya Flour

1.2.3.3. Sunflower

1.2.3.3.1. Sunflower Shell 
1.2.3.3.2. Sunflower Flour

1.2.4. Horticultural By-products

1.2.4.1. Salad Cucumber Crop Residue
1.2.4.2. Melon Crop Residue
1.2.4.3. Tomato Crop Residue

1.3. Animal-Based By-products used in Feeding Ruminants and Non-Ruminants

1.3.1. Dairy Industry

1.3.1.1. Serum Permeate
1.3.1.2. Cheese Whey and Butter

1.3.2. Fishing Industry

1.3.2.1. Fish Flour

1.3.3. Meat Industry

1.3.3.1. Recycled Animal Fat

1.3.4. Poultry Production

1.3.4.1. Feather Flour

1.3.4.1.1. Processes to Improve Digestibility
1.3.4.1.2. Supply Methods

1.3.4.2. Chicken/ Hen Litter (Chicken Manure)

1.4. Fats and Oils used in Feeding Ruminants and Non-Ruminants

1.4.1. Nutritional Values of Fats in the Feeding of Ruminants and Non-Ruminants

1.4.1.1. Sources and Types of Fat

1.4.1.1.1. Yellow Fat
1.4.1.1.2. Tallow
1.4.1.1.3. Mixed Fats
1.4.1.1.4. Soap Extract and Other Sources of Fat

1.4.1.2. Factors Which Indicate the Digestibility of Fats in Ruminants and Non-Ruminants 

1.4.1.2.1. Free Fatty Acids
1.4.1.2.2. Proportion of Saturated and Unsaturated Fatty Acids

1.4.1.2.2.1. Addition Method and Level of Inclusion
1.4.1.2.2.2. Protected Fats

1.4.1.2.2.2.1. Calcium Salts of Fatty Acids or Protected Soaps
1.4.1.2.2.2.2. Saturated Fats with Variable Degrees of Hydrogenation

1.4.1.3. Oils used in Feeding Ruminants and Non-Ruminants

1.4.1.3.1. African Palm Oil
1.4.1.3.2. Other Vegetable Oils

1.5. Probiotics, Prebiotics, Enzymes and Organic Acids in Feeding Ruminants and Non-Ruminants

1.5.1. Characterization and Classification of Probiotics and Prebiotics

1.5.1.1. Prebiotic

1.5.1.1.1. Basifying Agents or Ruminal Buffers
1.5.1.1.2. Organic Acids: Malic and Fumaric Acid
1.5.1.1.3 Plant Extracts: Essential Oils
1.5.1.1.4. Enzymes

1.5.1.2 Probiotic
1.5.1.3 Symbiotics

1.5.2. Mechanisms of Action and Productive Response

1.5.2.1. Effects on Young Animals
1.5.2.2. Effects on Adult Animals

1.5.3. Brewer's Yeast

1.5.3.1. Reduction of Unpleasant Odors and Firm Stools
1.5.3.2. Effects on Growing and Finishing Animals
1.5.3.3. Effects on Lactating Cows
1.5.3.4. Effects on Lactating Sheep
1.5.3.5. Effects on Lactating Goats

1.6. Liquid Additives, Multinutritional Blocks and Rumen Activator Supplement for Ruminants

1.6.1. Characterictics of Liquid Energy, Protein and Mineral Additives
1.6.2. Multinutritional Blocks (MNB) and Rumen Activator Supplement (RAS)

1.6.2.1. Procedure to Create MNB and RAS

1.6.2.1.1. Proportions of Ingredients and Chemical Composition of MNB and RAS

1.6.2.1.1.1. Composition of “MNB” or “RAS” with “Smartfeed”

1.6.2.2.1.1.2 Composition of "BMN" or "SAR" with "Nutriliq 2050" (including Urea)

1.6.2.1.1.3. Composition of “MNB” or “RAS” with Glucose or Molasses”

1.6.2.2.1.1.4. Composition of Mineral Salts in BMN and SARs

1.6.2.2. Purpose of Each Ingredient
1.6.2.3. Differences Between the MNB and RAS
1.6.2.4. Forms of Supply and Consumption of BMN or SAR
1.6.2.5. Experimental Work

1.7. Glycerol and Corn and Sorghum Starch for Ruminant and Non-Ruminant Food

1.7.1. Glycerol

1.7.1.1. Principal Characteristics of Glycerol
1.7.1.2. Chemical Composition of Glycerol for Animal Consumption 
1.7.1.3. Productive Response
1.7.1.4. Recommendations

1.7.2. Corn and Sorghum Starch

1.7.2.1. Chemical Composition
1.7.2.2. Dry or Wet Starch
1.7.2.3. Recommendations

1.8. Tannins, Saponins and Essential Oils in Ruminants

1.8.1. Effect on Ruminal Bacterias
1.8.2. Effects on Protozoa
1.8.3. Effects on Rumen Fungi
1.8.4. Effects on Methanogenic Bacteria
1.8.5. Effect on Secondary Metabolites of Plants

1.8.5.1. Effects on the Digestibility
1.8.5.2. Effects on the Parameters of Ruminal Fermentation

1.8.5.2.1. Volatile Fatty Acids(AGV)
1.8.5.2.2. Concentration of Ammonia
1.8.5.2.3. Production of Gas
1.8.5.2.4. Impacts on Rumen Degeneration and the Digestibility of DM and Cell Wall
1.8.5.2.5. Impacts on Rumen Degeneration and the Digestibility of Protein
1.8.5.2.6. Impacts on Digesta Transit Kinetics

1.8.5.3. Effects on Methanogenesis

1.8.6. Adaptations to Tannin Consumption
1.8.7. Positive Effects of Tannins on the Non-Animal Metabolism and Some of the Productive Results

1.9. Mycotoxins and Contaminants in Concentrates and Forage Concentrates in both Ruminants and Non-Ruminants

1.9.1. Characteristics of Mycotoxins, Typology of Fungi and Favorable Conditions
1.9.2. Clinical Diagnosis of Mycotoxins, Symptomatology and Associated Diseases Affecting Ruminants and Non-Ruminants

1.9.2.1. Ruminants

1.9.2.1.1. Sensitivity
1.9.2.1.2. Some Symptomatologies
1.9.2.1.3. Symptomatology Associated with Illnesses
1.9.2.1.4. Mycotoxins and Mycotoxicosis in Poultry and Swine.Symptomology  and Associated Illnesses

1.9.2.1.4.1. Aflatoxins
1.9.2.1.4.2. Ochratoxins
1.9.2.1.4.3. T-2 and DAS
1.9.2.1.4.4. Fumonisin
1.9.2.1.4.5. DON (vomitoxina)

1.9.2.2. Non-Ruminants

1.9.2.2.1. Mycotoxins and Mycotoxicosis in Poultry and Swine. Symptomology  and Associated Illnesses

1.9.2.2.1.1. Aflatoxins
1.9.2.2.1.2. Ochratoxins
1.9.2.2.1.3. Trichothecenes
1.9.2.2.1.4. Zearalenone
1.9.2.2.1.5. Fumonisins

1.9.2.2.2. Use of Mycotoxin-Absorbing Substances in Ruminant and Non-Ruminant Feeds

1.9.3. Factors for the Development of Fungi and their Mycotoxins

1.9.3.1. In the Countryside
1.9.3.2. During Storage of the Concentrates

1.10. Analysis and Quality Control of the Ingredients used in Ruminants and Non- Ruminants

1.10.1. Chemical Determinations

1.10.1.1. Dry Matter (DM)
1.10.1.2. Organic Material (OM) and Minerals
1.10.1.3. Digestibility of Dry Matter

1.10.1.3.1. Direct Methods
1.10.1.3.2. “In Vivo” Methods

1.10.1.4. Indirect Methods

1.10.1.4.1. “Different” Method
1.10.1.4.2. Internal Markers
1.10.1.4.3. Lignin
1.10.1.4.4. Silica
1.10.1.4.5. Acid Insoluble Ash

1.10.1.5. External Markers

1.10.1.5.1. Dyed Food
1.10.1.5.2. Chromic Oxide
1.10.1.5.3. Rare Earth Elements
1.10.1.5.4. Mordant Chrome-Treated Fiber
1.10.1.5.5. Hydrosoluble Markers
1.10.1.5.6. Alkanes

1.10.1.6. “In Vitro” Methods

1.10.1.6.1. “In Vitro” Digestibility of Dry Matter (DM)
1.10.1.6.2. Neutral Detergent Fiber (NDF)
1.10.1.6.3. “In Vitro” Digestibility of Neutral Detergent Fiber (NDF)

1.10.1.6.4.4. Acidic Detergent Fiber (ADF)

1.10.1.7. Protein

1.10.1.7.1. Crude Protein (Total Nitrogen, CP)
1.10.1.7.2. Soluble Crude Protein (SCP)
1.10.1.7.3. Neutral Detergent Fiber-Bound Nitrogen (ADIN)

1.10.1.5. Ethereal Extract (EE)
1.10.1.6. Water Soluble Carbohydrates (WSC)
1.10.1.7. Lignin, cellulose, hemicellulose and silica (LIG, CEL, HEM, SIL)
1.10.1.8. Tannin
1.10.1.9. PH in Silage Samples
1.10.1.10. Particle Sizes

1.10.2. Summary of Some Laboratory Techniques

1.10.2.1. Total Nitrogen (semi-micro kjeldahl)
1.10.2.2. “In Vitro” Digestibility (Tilley Terry Edited. Direct Acidification Method)
1.10.2.3. Neutral Detergent Fiber (NDF) (with ANKOM equipment)
1.10.2.4. Acidic Detergent Fiber (ADF) (with ANKOM equipment)
1.10.2.5. Soluble Non-Structural Carbohydrates (NSC) Antrona Method, Developed by A.J. Silva (Viscosa-Brasil)
1.10.2.6. Total Starch (Megazyme enzyme kit - AA/AMG) (AACC Method 76-12

Module 2. Additives in Animal Food

2.1. Definitions and Types of Additives Used in Animal Food 

2.1.1. Introduction 
2.1.2. Classification of Additive Substances 
2.1.3. Additives for Quality 
2.1.4. Performance Enhancing Additives 
2.1.5. Nutraceuticals

2.2. Anticoccidials and GrowthPromoting Antibiotics

2.2.1. Types of Anticoccidials
2.2.2. Anticoccidials Programs
2.2.3. Growth-Promoting Antibiotics and Purposes of Use

2.3. Enzymes

2.3.1. Phytases
2.3.2. Carbohydrases
2.3.3. Proteases
2.3.4. Mananasa Beta

2.4. Antifungals and Mycotoxin Binders

2.4.1. Importance of Fungal Contamination
2.4.2. Types of Fungi that Contaminate Grains 
2.4.3. Substances with Antifungal Characteristics 
2.4.4. What are Mycotoxins? 
2.4.5. Types of Mycotoxins 
2.4.6. Types of Binders

2.5. Acidifiers and Organic Acids

2.5.1. Objectives and Approaches to the Use of Acidifiers in Poultry and Swine
2.5.2. Types of Acidifiers
2.5.3. What are Organic Acids?
2.5.4. Main Organic Acids Used 
2.5.5. Mechanisms of action 
2.5.6. Technological Characteristics of Acidifiers

2.6. Antioxidants and Pigmenting Agents

2.6.1. Importance of Antioxidantes in Balanced Foods and Veterinary Nutrition
2.6.2. Natural and Synthetic Anitoxidants
2.6.3. How Antioxidants Work?
2.6.4. Pigmentation in the Egg and the Chicken 
2.6.5. Pigment Sources

2.7. Probiotics, Prebiotics, and Symbiotics

2.7.1. Differences between Probiotics, Prebiotics, and Symbiotics
2.7.2. Types of Probiotics and Prebiotics 
2.7.3. Approaches and Strategies of Use 
2.7.4. Benefits of Poultry and Pig Farming

2.8. Odor Control Products

2.8.1. Air Quality and Ammonia Control in Poultry Farming 
2.8.2. Yucca Shidigera
2.8.3. Odour Controls in Pig Farming

2.9. Phytogenics

2.9.1. What are Phytogenic Substances?
2.9.2. Types of Phytogenic Substances
2.9.3. Procurement Processes
2.9.4. Mechanisms of action
2.9.5. Essential Oils
2.9.6. Flavonoids 
2.9.7. Pungent Substances, Saponins, Tannins and Alkaloids

2.10. Bacteriophages and Other New Technologies

2.10.1. What are Bacteriophages? 
2.10.2. Recommendations for Use
2.10.3. Proteins and Bioactive Peptides
2.10.4. Egg Immunoglobulins
2.10.5. Additives for the Correction of Process Losses

Module 3. Animal FeedManufacturing: Processes, Quality Control and Critical Points 

3.1. From Formula to Food Processing, Aspects to be Considered

3.1.1. What is a Balanced Food Formula and What Information Should it Contain?
3.1.2. How to Read and Analyze a Balanced Food Formula?
3.1.3. Preparation of Raw Materials and Additives
3.1.4. Equipment Preparation
3.1.5. Basic Analysis of Manufacturing Costs of Balanced Foods

3.2. Storage of Cereals

3.2.1. Reception Process of Raw Materials
3.2.2. Sampling of Raw Materials
3.2.3. Basic Analysis upon Reception
3.2.4. Types of Storage and Characteristics

3.3. Storage of Liquids and Animal By-products

3.3.1. Liquid Products and Handling and Storage Characteristics
3.3.2. Dosage of Liquid Products 
3.3.3. Control Regulations and Storage of Animal By-products 

3.4. Steps in the Process for Making Balanced Foods

3.4.1. Weighing
3.4.2. Milling
3.4.3. Mixing
3.4.4. Addition of Liquids
3.4.5. Conditioning
3.4.6. Pelletizing
3.4.7. Cooling
3.4.8. Packaging
3.4.9. Other Processes

3.5. Milling and the Nutritional Consequences

3.5.1. Purpose of Milling
3.5.2. Types of Mill 
3.5.3. Efficiency of Milling
3.5.4. Importance of Particle Size
3.5.5. Effects of Particle Size on the Zootechnical Performance of Birds and Pigs

3.6. Mixing, Uniformity and the Nutritional Consequences

3.6.1. Types of Mixers and Characteristics
3.6.2. Stages in the Process of Mixing
3.6.3. Importance of the Process of Mixing
3.6.4. Coefficient Variation of Mixing and Methodology
3.6.5. Effects of a Bad Mix on the Animal Performance

3.7. Pelletization, Quality and the Nutritional Consequences

3.7.1. Purpose of Pelletization
3.7.2. Phases in the Process of Pelletizing
3.7.3. Types of Pellets
3.7.4. Factors which Affect and Benefit the Success of the Process
3.7.5. Pellet Quality and Effects on the Zootechnical Performance

3.8. Other Machines and Equipment Used in the Balancing Industry

3.8.1. Sampling Probes 
3.8.2. Quarters
3.8.3. Moisture Meters
3.8.4. Sieve
3.8.5. Densimetric tables
3.8.6. Hopper Scale
3.8.7. Mill Batchers
3.8.8. Post-pellets Applications
3.8.9. Monitoring Systems

3.9. Forms and Types of Feed Offered by Balanced Feed Plants

3.9.1. Flour Foods
3.9.2. Peletized Foods
3.9.3. Extruded Food
3.9.4. Wet Food

3.10. Control Quality Control and Critical Points Control

3.10.1. Quality Administration in the Plant
3.10.2. Good Practices in Food Production
3.10.3. Quality Control of Raw Materials
3.10.4. Production Process and Finished Product 
3.10.5. Hazard Analysis and Critical Control Points (HACCP) 

A unique, key and decisive training experience to boost your professional development"