Cursus
Course Quality of protein in animal diets
Would you like to catch up with the latest insights regarding the use of protein in animal feed? Protein is an import ingredient in animal diets and best practices change rapidly. In this innovative course, insights from brand new PhD research on protein kinetics and protein chemistry will be revealed to you with a strong link to application in practice. At the end of this course your knowledge on protein quality in animal diets is upgraded with the newest knowledge and innovations.
Target audience
The course is aimed at enriching knowledge of professionals (post graduate/academic level) involved in the animal feed industry and is intended for technical managers, R&D employees, nutritionists, veterinarians, researchers and teachers. The course set-up is cross-species. Also participants from the (supplying) industry or government are welcome in this course.
Results
After following this course, you are up to speed with the latest and most innovative insights of protein quality in animal feed. Furthermore, you will be able to apply them in your daily practice since the insights will be lectured with a strong link to feed formulation, production and development.Programme indication
08:45 Registration / coffee and tea
09:00 Opening
09:15 Introduction of the course - Dr. ir. R.P. (René) Kwakkel, Wageningen University
09:30 Keynote lecture: Protein kinetics - Prof. dr. ir. W.H. (Wouter) Hendriks, Wageningen University
10:15 Amino acid requirements of growing/finishing pigs kept under different sanitary conditionsY. (Yvonne) van der Meer, MSc, Wageningen University
10:45 Coffee/tea break
11:15 Using protein chemistry to explain differences in digestibility - S. (Sergio) Salazar-Villanea, MSc, Wageningen University
11:45 How to account for protein damage in diet formulation? - T.G. (Tetske) Hulshof, MSc, Wageningen University
12:15 Lunch
13:15 Back to nature: making insects part of animal diets - Dr. ir. G. (Guido) Bosch, Wageningen University
13:45 Keynote lecture: Protein chemistry - Prof. dr. ir. H. (Harry) Gruppen, Wageningen University
14:30 Coffee/tea break
15:00 Unravelling the mechanism of enzymatic protein hydrolysis - Dr. C.I. (Claire) Butré, Wageningen University
15:30 Fast or slow: speed of protein digestion makes a difference. - (Hsuan) Chen, MSc, Wageningen University
16:00 Feedomics: Role of –omics in understanding functionalities of proteins from different sources in monogastrics - S. (Soumya) Kar, MSc, Wageningen University
16:30 Wrap up and hand out of certificates - Prof. dr. ir. W.H. (Wouter) Hendriks, Wageningen University
16:45 Network drinks