Events

Course Description: This fully online course focuses on the elementary principles of comparative nutrition of farm animals. Topics include gastrointestinal tract anatomy, nutrient digestion, absorption and metabolism, and an overview of nutrients required for animal growth and development.

Target Audience: Fundamentals of Animal Nutrition is designed for industry professionals interested in a fundamental understanding of animal digestive anatomy and nutrient utilization. This is an introductory level online course not specific to species or ingredients, but providing a baseline understanding of animal nutrition principles.

Suggested Supplemental Book: Basic Animal Nutrition and Feeding, Fifth Edition

Course Outcomes:
* Describe why animal nutrition is important
* Summarize the six major nutrients
* Compare and contrast the structure and function of ruminant and mono gastric animal digestive tracts
* Describe factors that affect the digestion and absorption of nutrients and identify where energy is lost during the digestion process
* Recognize the differences between gross, digestible, metabolizable, and net energy
* Compare and contrast carbohydrate, protein and lipid digestion and absorption in mono gastric and ruminant animals
* Explain the function, deficiencies and toxicities associated with various vitamins and minerals


Registration is not available at this time.

Course Objectives: Expanding on topics from the IAOM-KSU Basic Milling Principles course to include quantitative techniques to analyze and improve the process flow; understanding the variables that impact production efficiencies; and enhance the troubleshooting skills of mill personnel.

Course Topics: Topics include analysis of mill flow sheets and design; analysis of mill balance and product distribution; adjustment of roll stands; sifting and sifter design; purification system; and process control.

Required Skill Level: Theoretical milling background (milling school, university or other milling training). Practical work experience in a flour mill.

Who Should Attend: Milling engineers, operation managers, production managers, head millers and shift managers.

Course Objectives: To provide a greater knowledge of the milling process and how employees impact the process.

Course Topics: Topics include principles of wheat cleaning, conditioning and milling; understanding the importance of wheat quality and preparation to the milling process; and the advantages of wheat and flour blending.

Required Skill Level: Practical work experience in a flour mill.

Who Should Attend: Milling engineers, operation managers, production managers, head millers and shift managers.

Course Objectives: To gain general understanding of the principles of the milling process, understanding the relationship between wheat quality and the effect of the milling process, gain knowledge of what wheat types and products each can produce, and understand flour functionality. Course Topics: Overview of the U.S. wheat production; overview of the general milling process and major milling equipment; principles of mill flow sheets; and milling math (extraction, tempering and blending); flour functionality, flour and dough testing practices and methods. Required Skill Level: No milling experience is required. Who Should Attend: New mill employees, mill HR staff and managers, grain and ingredient procurement managers, feed and flour sales representatives, production schedulers, warehousing and QA personnel, R&D staff, wheat breeders, grain inspection personnel, food program administrators, international wheat/grain traders, journalists, extension agents, wheat commission staff/board members, and agricultural and business economic analysts.
This course will cover various aspects of extrusion technology, equipment and product development (including snack foods, soy chunks, breakfast cereal, pet food and aquatic feed processing). Apart from learning about extrusion processing from experts in industry and academia, the course will focus on strategic business planning for extrusion-based companies with the help of faculty from the Department of Agricultural Economics at Kansas State University. There will be plenty of hands-on and practical oriented lab sessions in which different products will be developed and evaluated both instrumentally and by using a consumer panel. One day of the short course will be reserved for a visit to Sabetha, Kansas, which is home to major manufacturers of extruders and ancillary equipment.
The 1-day Pet Food Workshop on Monday, August 6 will consist of experts, industry and academic speakers from the area of pet nutrition and processing. They will provide the latest information on pet food ingredient trends; nutritional requirements for dogs and cats; specialty treats; sensory evaluation and palatability tests; safety and HACCP issues. It will also include a capstone lab session involving formulation exercises for pet food recipes.
The Department of Grain Science and Industry at Kansas State University, in partnership with industry associations, has held the Feed Manufacturing courses since 1976. These courses are taught by a unique blend of individuals from K-State and within the feed and allied industries to provide in-depth training on all aspects associated with feed manufacturing. The Feed Manufacturing course explores, in detail, the major elements of modern feed manufacturing and examines advances in feed technology. Course Topics: Grain storage and pest control; particle size reduction; batching and mixing; extrusion, drying, cooling; effect of feed processing on animal nutrition; pelleting, cooling, and crumbling; fee and ingredient handling; feed plant design; energy conservation in the feed mill; steam generation systems; molds and mycotoxins. The course will have hands-on sessions at the O.H. Kruse Feed Technology Innovation Center in the areas of batching and mixing, particle size reduction, pelleting, etc.

Registration is not available at this time.

Participants will receive training in the basic principles of flour milling and greater understanding of the relationship between wheat quality and flour performance. These objectives will be met through classroom lectures and hands-on practical training in the milling laboratories at Kansas State University including the state-of-the-art Hal Ross Flour Mill with the modern Kice and Buhler milling equipment.
This course benefits individuals who are responsible for buying U.S. food and feed grains. The course focuses on the mechanics of purchasing raw materials and features detailed discussions of cash and futures markets, financing and ocean transport.

Registration is not available at this time.

The 1-day Pet Food Workshop on Monday, August 6 will consist of experts, industry and academic speakers from the area of pet nutrition and processing. They will provide the latest information on pet food ingredient trends; nutritional requirements for dogs and cats; specialty treats; sensory evaluation and palatability tests; safety and HACCP issues. It will also include a capstone lab session involving formulation exercises for pet food recipes.

Registration is not available at this time.

Students completing this course will become proficient at formulating pet foods and have a working knowledge of ingredients, processes, and the software necessary to create new products, revise existing formulas, and perform business and production analysis.

Registration is not available at this time.

This 1-day workshop on Monday, August 6, 2018 is being offered in conjunction with the IGP-KSU Extrusion Processing: Technology and Commercialization course. This workshop can be attended as a stand-alone participation or added to the experience of the Extrusion course.
Understanding the importance of risk management within trading markets is crucial to the security of a company's financial future. Individuals interested in expanding their knowledge of marketplace challenges are encouraged to take advantage of the Risk Management course at the IGP Institute Conference Center in Manhattan, Kansas. The course is designed to help participants gain a valuable understanding of the relationship between cash and futures markets, futures spreads, principles of hedging, and principles of risk management and trading strategies.

Registration is not available at this time.

Understanding the importance of risk management within trading markets is crucial to the security of a company's financial future. Individuals interested in expanding their knowledge of marketplace challenges are encouraged to take advantage of the Risk Management course at the IGP Institute Conference Center in Manhattan, Kansas. The course is designed to help participants gain a valuable understanding of the relationship between cash and futures markets, futures spreads, principles of hedging, and principles of risk management and trading strategies.

Registration is not available at this time.

Understanding the importance of risk management within trading markets is crucial to the security of a company's financial future. Individuals interested in expanding their knowledge of marketplace challenges are encouraged to take advantage of the Risk Management course at the IGP Institute Conference Center in Manhattan, Kansas. The course is designed to help participants gain a valuable understanding of the relationship between cash and futures markets, futures spreads, principles of hedging, and principles of risk management and trading strategies.

Registration is not available at this time.

The latest techniques and technology in agriculture are within your reach. Join us for this year's Wheat Diagnostic School to learn from K-State Research and Extension experts and discover the cutting-edge breakthrough in wheat production.

Registration is not available at this time.

Annual Conference provides a time when the K-State Research and Extension system comes together to build esprit de corps across the diversity of the workforce, carry out the business of the organization, communicate priorities and vision, celebrate accomplishments and provide for professional growth opportunities for those within the system.
The Kansas Foundation for Agriculture in the Classroom Summer Institute prepares K-12 teachers to integrate agriculture into their classrooms. The courses expose teachers to various agricultural opportunities and provides them with a variety of resources to use when preparing and presenting lesson plans to their students. This fits in well with the state's emphasis on career pathways of which agriculture, food, and natural resources is one. The instituteFintroduces teachers to the variety of agriculture careers available to their students.

Registration is not available at this time.

The FDA has issued final regulations under the Food Safety Modernization Act that require feed facilities to comply with new current good manufacturing practices and to implement a written animal food safety plan that is developed and overseen by a "preventive controls qualified individual." This course will provide you with an understanding of the new requirements and how to create an effective animal food safety plan. During the course, you will learn the fundamentals of animal food safety, under the guidance of nationally recognized experts, allowing you to develop and implement an animal food safety plan in accordance with FDA's requirements.
The FDA has issued final regulations under the Food Safety Modernization Act that require feed facilities to comply with new current good manufacturing practices and to implement a written animal food safety plan that is developed and overseen by a "preventive controls qualified individual." This course will provide you with an understanding of the new requirements and how to create an effective animal food safety plan. During the course, you will learn the fundamentals of animal food safety, under the guidance of nationally recognized experts, allowing you to develop and implement an animal food safety plan in accordance with FDA's requirements.

Registration is not available at this time.