PROGRAMS

INTERNATIONAL FEED INGREDIENTS
COURSE 2019, iFIC2019

SCIENTIFIC PROGRAM

Session I :
Chemical composition of feed ingredients and procedures for evaluating nutritional value
Session II : Pulse crops
Overview over global production; nutritional composition, energy content, anti-nutritional factors, inclusion rates, and quality control
Session III : Oilseeds and Oilseed meal
Overview over global production; nutritional composition, energy content, anti-nutritional factors, inclusion rates, and quality control
Session IV :
Fats and oils
Session V : Cereals and cereal co-products
Definition of products.Nutrient evaluation.
Session VI : Mineral sources and ingredients in pigs and poultry diets
Digestibility and phytase application
Session VII :
Animal proteins
Session VIII : Implementation of concepts and quality control in feed milling
Good manufacturing practices

Session I : Chemical composition of feed ingredients and procedures for evaluating nutritional value

Instructors: G. G. Mateos, R. C. Sulabo, C. M. Nyachoti and H. H. Stein

Monday October 07, 2019
08:00
Registration 
08.30Grand OpeningHans H Stein and Gonzalo G. Mateos
08:50

Acknowledgement of sponsors

Hans H Stein and Gonzalo G. Mateos
09:20

Nutrient composition and nutritive value.

-Proximate analyses

Amino acid profile and mineral content

Gonzalo G. Mateos

10.05

Nutrient digestibility and procedures for evaluation.

Rommel C. Sulabo

10.50

Coffee

Special Topic: African Swine Fever in Asia

Dr.Komkrit Boonkhaiorn and Dr.Seksom Attamangkune

11.10

Status of ASF and economic impact in AsiaKomkrit Boonkhajorn
11.40Impact of ASF on Nutrition of pigsSeksom Attamangkune

12.20

Lunch

 

13.30

Session 1 continued.

Fiber in feed ingredients, definition and analysis.

Hans H Stein

Session VII: Animal Proteins

Instructors: R. C. Sulabo, Tanawong Maison

Monday October 07, 2019
14:15
Meat and bone meal, poultry meal, fish meal.Rommel C. Sulabo
15:00Coffee Break  
15:20
Co-products from the dairy industry: skim milk powder, whey powder, whey permeate.Tanawong Maison
15:50Blood meals, blood plasma, and blood cells.Rommel C. Sulabo
16:20
Intestinal co – products.Rommel C. Sulabo
16:50New proteins: Insect protein, algae protein, single cell protein, lemna meal.Tanawong Maison
17:20Adjorn 

 


Session III : Oilseeds and Oilseed meal. Overview over global production, processing technology, nutrient content, antinutritional factors, inclusion rates, and quality control

Instructors: C. M. Nyachoti, G. G. Mateos, R. C. Sulabo, and H. H. Stein

Tuesday October 08,2019
08:00 - 09:00Registration 
09:00 – 09:10Global production of oilseeds and oilseed meal.Hans H. Stein
09:10 – 10:15Soybeans and soybean derived products: full fat soybeans, soybean meal, soybean expellers.Gonzalo G. Mateos
10:15 – 10:45Added value soybean products: fermented and enzymatically processed soybean meal, soy protein concentrates, and soy protein isolate.Hans H. Stein
10:45– 11:15Quality Control of soy products.Gonzalo G. Mateos
11:15 – 11:30Coffee Break 1 
11:30 – 12:3000-Rapeseeds/canola seeds, 00-rapeseed/canola meal, 00-rapeseed/canola expellers.
Conventional and high protein 00-rapeseed/canola.
C. Martin Nyachoti
12:30 – 13:30Lunch 
13:30 – 13:50Cotton seeds and cotton seed meal; peanut meal, sesame meal.Rommel C. Sulabo
13:50 – 14:10Sunflower seeds, sunflower meal, sunflower expellers, and sunflower protein concentrateC. Martin Nyachoti
14:10 – 14:40Copra meal, copra expellers, palm kernel meal, palm kernel expellers.Rommel C. Sulabo
14:40Coffee Break 2 

 


Session IV : Fats and Oils

Instructors: G. G. Mateos, C. M. Nytachoti

Tuesday October 08,2019
15:15 – 15:30Animal fats (tallow, lard, poultry grease, fish oil), plant oils (maize oil, soybean oil, palm oil, copra oil), and technical fats.Gonzalo G. Mateos
15:30 – 16:00Quality control of fats.Gonzalo G. Mateos
16:00 – 16:30Energy assessment of fats and oils.C. Martin Nyachoti
16:30 – 17:00Inclusion rates and influence of lipid sources on feed and food quality.Gonzalo G. Mateos
17:00Adjourn 

 


Session V : Cereals and cereal co – products : Definition of products. Nutrient evaluation.

Instructors: R. C. Sulabo, M. Rodehutscord, G. A. Casas., Y. Ruangpanit C. M. Nyachoti, and H. H. Stein

Wednesday October 09,2019
08:00 - 09:00Registration 
09:00 – 09:10Global production of cereal grains and cereal grain co-products.Hans H. Stein
09:10 – 09:50Nutritional composition of maize, wheat, barley, triticale, rye, and oats.Markus Rodehutscord
09:50 – 10:10Sorghum and sorghum co-products, inclusion sorghum DDGS.Rommel C. Sulabo
10:10 – 10:45Digestibility of energy and nutrients in wheat, triticale, barley, and rye fed to growing pigs.Markus Rodehutscord
10:45 – 11:00Coffee Break 1 
11:00 – 11:30Digestibility of nutrients and concentration of ME in corn, wheat, triticale, and rye fed to poultry.Markus Rodehutscord
11:30 – 12:00Characterization of rice and rice co – products: brown rice, broken rice, rice bran, and others.Gloria A. Casas
12:00 – 13:00Lunch 
13:00 – 13:30Bakery meal, cookie meal, confectionary products.Hans H. Stein
13:30 – 14:00Inclusion of rice co – products in diets for pigs.Gloria A. Casas
14:00 – 14:30Inclusion of rice co – products in diets for poultry.Yuwares Ruangpanit
14:30 – 15:00Corn co – products, characterization and utilization.Hans H. Stein
15:00 – 15:20Coffee Break 2 
15:20 – 15:50Wheat co – products, composition and utilization.Gloria A. Casas
15:50 – 16:20Cassava meal and cassava co – products in diets for pigs.Rommel C. Sulabo
16:20 – 17:00Cassava meal and cassava co – products in diets for poultry.Yuwares Ruangpanit
17:00Adjourn 

 


Session VI : Mineral sources and ingredients in pigs and poultry diets. Digestibility and Phytase application

Instructors: M. Rodehutscord, C. M. Nyachoti, Y. Ruangpanit, H. H. Stein,

Thursday October 10,2019
08:00
Registration 
08:30Calcium sources and utilization : Plant and mineral (limestone, calcium carbonate, dicalcium and monocalcium phosphate).Hans H. Stein
09:00Phosphorus sources and utilization : mineral, animal and vegetable sources. The role of phytic acid.Markus Rodehutscord
09:30Phytase effects on P availability in pigs and poultry.C. Martin Nyachoti
10:00Coffee Break  
10:20Calcium and phosphorus digestibility by pigs.Hans H. Stein
11:10Calcium and phosphorus digestibility by poultry.Yuwares Ruangpanit
12:00Lunch 

Session II : Pulse crops. Overview over global production: Types, nutritional composition, energy content, anti-nutritional factors, inclusion rates, and quality control

Instructors: C. M Nyachoti, H. H. Stein, G. G. Mateos

Thursday October 10,2019
13:00
Global production of pulse crops.Hans H. Stein
13:05
Field peas, split peas, and pea protein concentrate.C. Martin Nyachoti
13:35
Faba beans.Gonzalo G. Mateos
14:05
Lupins, lentils, and other legumes.C. Martin Nyachoti
14:35Coffee Break II

Session I : Chemical composition of feed ingredients and procedures for evaluating nutritional value

Instructors: C. M Nyachoti, H. H. Stein, G. G. Mateos

14:50Energy systems for pigs and poultry and methods of evaluationC. Martin Nyachoti
16:00Going to the restaurant by shuttle bus.iFIC Staff
18.00

Farewell Dinner Party

 

Session VIII : Implementation of concepts and quality control in feed milling. Good manufacturing practices

Instructors: Tanawong Maison, E. Vinyeta, H. H. Stein

Friday October 11,2019
08:30Registration 
09:00
Feed technology processes: effects on ingredients and final products. Ester Vinyeta
09:30
Use of feed ingredient nutritional values in feed formulation. Tanawong Maison
10:15
Use of feed technology to improve the nutritional value of feed for poultry. Ester Vinyeta
11.00

Coffee break

 
11:15
Use of feed technology to improve the nutritional value of feed for pigs. Hans H Stein
12:00
Course evaluation and certificates.Gonzalo G. Mateos and Hans H Stein
12.30
Lunch 
13.30Adjourn 

Session I : Chemical composition of feed ingredients and procedures for evaluating nutritional value

Instructors: G. G. Mateos, R. C. Sulabo, C. M. Nyachoti and H. H. Stein

Monday October 07, 2019
08:00
Registration 
08.30Grand OpeningHans H Stein and Gonzalo G. Mateos
08:50

Acknowledgement of sponsors

Hans H Stein and Gonzalo G. Mateos
09:20

Nutrient composition and nutritive value.

-Proximate analyses

Amino acid profile and mineral content

Gonzalo G. Mateos

10.05

Nutrient digestibility and procedures for evaluation.

Rommel C. Sulabo

10.50

Coffee

Special Topic: African Swine Fever in Asia

Dr.Komkrit Boonkhaiorn and Dr.Seksom Attamangkune

11.10

Status of ASF and economic impact in AsiaKomkrit Boonkhajorn
11.40Impact of ASF on Nutrition of pigsSeksom Attamangkune

12.20

Lunch

 

13.30

Session 1 continued.

Fiber in feed ingredients, definition and analysis.

Hans H Stein

Session VII: Animal Proteins

Instructors: R. C. Sulabo, Tanawong Maison

Monday October 07, 2019
14:15
Meat and bone meal, poultry meal, fish meal.Rommel C. Sulabo
15:00Coffee Break  
15:20
Co-products from the dairy industry: skim milk powder, whey powder, whey permeate.Tanawong Maison
15:50Blood meals, blood plasma, and blood cells.Rommel C. Sulabo
16:20
Intestinal co – products.Rommel C. Sulabo
16:50New proteins: Insect protein, algae protein, single cell protein, lemna meal.Tanawong Maison
17:20Adjorn 

 


Session III : Oilseeds and Oilseed meal. Overview over global production, processing technology, nutrient content, antinutritional factors, inclusion rates, and quality control

Instructors: C. M. Nyachoti, G. G. Mateos, R. C. Sulabo, and H. H. Stein

Tuesday October 08,2019
08:00 - 09:00Registration 
09:00 – 09:10Global production of oilseeds and oilseed meal.Hans H. Stein
09:10 – 10:15Soybeans and soybean derived products: full fat soybeans, soybean meal, soybean expellers.Gonzalo G. Mateos
10:15 – 10:45Added value soybean products: fermented and enzymatically processed soybean meal, soy protein concentrates, and soy protein isolate.Hans H. Stein
10:45– 11:15Quality Control of soy products.Gonzalo G. Mateos
11:15 – 11:30Coffee Break 1 
11:30 – 12:3000-Rapeseeds/canola seeds, 00-rapeseed/canola meal, 00-rapeseed/canola expellers.
Conventional and high protein 00-rapeseed/canola.
C. Martin Nyachoti
12:30 – 13:30Lunch 
13:30 – 13:50Cotton seeds and cotton seed meal; peanut meal, sesame meal.Rommel C. Sulabo
13:50 – 14:10Sunflower seeds, sunflower meal, sunflower expellers, and sunflower protein concentrateC. Martin Nyachoti
14:10 – 14:40Copra meal, copra expellers, palm kernel meal, palm kernel expellers.Rommel C. Sulabo
14:40Coffee Break 2 

 


Session IV : Fats and Oils

Instructors: G. G. Mateos, C. M. Nytachoti

Tuesday October 08,2019
15:15 – 15:30Animal fats (tallow, lard, poultry grease, fish oil), plant oils (maize oil, soybean oil, palm oil, copra oil), and technical fats.Gonzalo G. Mateos
15:30 – 16:00Quality control of fats.Gonzalo G. Mateos
16:00 – 16:30Energy assessment of fats and oils.C. Martin Nyachoti
16:30 – 17:00Inclusion rates and influence of lipid sources on feed and food quality.Gonzalo G. Mateos
17:00Adjourn 

 


Session V : Cereals and cereal co – products : Definition of products. Nutrient evaluation.

Instructors: R. C. Sulabo, M. Rodehutscord, G. A. Casas., Y. Ruangpanit C. M. Nyachoti, and H. H. Stein

Wednesday October 09,2019
08:00 - 09:00Registration 
09:00 – 09:10Global production of cereal grains and cereal grain co-products.Hans H. Stein
09:10 – 09:50Nutritional composition of maize, wheat, barley, triticale, rye, and oats.Markus Rodehutscord
09:50 – 10:10Sorghum and sorghum co-products, inclusion sorghum DDGS.Rommel C. Sulabo
10:10 – 10:45Digestibility of energy and nutrients in wheat, triticale, barley, and rye fed to growing pigs.Markus Rodehutscord
10:45 – 11:00Coffee Break 1 
11:00 – 11:30Digestibility of nutrients and concentration of ME in corn, wheat, triticale, and rye fed to poultry.Markus Rodehutscord
11:30 – 12:00Characterization of rice and rice co – products: brown rice, broken rice, rice bran, and others.Gloria A. Casas
12:00 – 13:00Lunch 
13:00 – 13:30Bakery meal, cookie meal, confectionary products.Hans H. Stein
13:30 – 14:00Inclusion of rice co – products in diets for pigs.Gloria A. Casas
14:00 – 14:30Inclusion of rice co – products in diets for poultry.Yuwares Ruangpanit
14:30 – 15:00Corn co – products, characterization and utilization.Hans H. Stein
15:00 – 15:20Coffee Break 2 
15:20 – 15:50Wheat co – products, composition and utilization.Gloria A. Casas
15:50 – 16:20Cassava meal and cassava co – products in diets for pigs.Rommel C. Sulabo
16:20 – 17:00Cassava meal and cassava co – products in diets for poultry.Yuwares Ruangpanit
17:00Adjourn 

 


Session VI : Mineral sources and ingredients in pigs and poultry diets. Digestibility and Phytase application

Instructors: M. Rodehutscord, C. M. Nyachoti, Y. Ruangpanit, H. H. Stein,

Thursday October 10,2019
08:00
Registration 
08:30Calcium sources and utilization : Plant and mineral (limestone, calcium carbonate, dicalcium and monocalcium phosphate).Hans H. Stein
09:00Phosphorus sources and utilization : mineral, animal and vegetable sources. The role of phytic acid.Markus Rodehutscord
09:30Phytase effects on P availability in pigs and poultry.C. Martin Nyachoti
10:00Coffee Break  
10:20Calcium and phosphorus digestibility by pigs.Hans H. Stein
11:10Calcium and phosphorus digestibility by poultry.Yuwares Ruangpanit
12:00Lunch 

Session II : Pulse crops. Overview over global production: Types, nutritional composition, energy content, anti-nutritional factors, inclusion rates, and quality control

Instructors: C. M Nyachoti, H. H. Stein, G. G. Mateos

Thursday October 10,2019
13:00
Global production of pulse crops.Hans H. Stein
13:05
Field peas, split peas, and pea protein concentrate.C. Martin Nyachoti
13:35
Faba beans.Gonzalo G. Mateos
14:05
Lupins, lentils, and other legumes.C. Martin Nyachoti
14:35Coffee Break II

Session I : Chemical composition of feed ingredients and procedures for evaluating nutritional value

Instructors: C. M Nyachoti, H. H. Stein, G. G. Mateos

14:50Energy systems for pigs and poultry and methods of evaluationC. Martin Nyachoti
16:00Going to the restaurant by shuttle bus.iFIC Staff
18.00

Farewell Dinner Party

 

Session VIII : Implementation of concepts and quality control in feed milling. Good manufacturing practices

Instructors: Tanawong Maison, E. Vinyeta, H. H. Stein

Friday October 11,2019
08:30Registration 
09:00
Feed technology processes: effects on ingredients and final products. Ester Vinyeta
09:30
Use of feed ingredient nutritional values in feed formulation. Tanawong Maison
10:15
Use of feed technology to improve the nutritional value of feed for poultry. Ester Vinyeta
11.00

Coffee break

 
11:15
Use of feed technology to improve the nutritional value of feed for pigs. Hans H Stein
12:00
Course evaluation and certificates.Gonzalo G. Mateos and Hans H Stein
12.30
Lunch 
13.30Adjourn