Lecture 1 - Forms of Vitamins and Minerals in Pet Food
Lecture 2 - Practical Applications
Lecture 1 - General Concepts and Vitamin Components
Lecture 2 - Mineral Components and Premix Formulation
Lecture 1 - General Concepts and Alterations in Starch
Lecture 2 - Protein and Lipid Alterations
Lecture 1 - Aminoacids Requirements in Dogs and Cats
Lecture 2 - Utilization of Amino Acids in Dogs and Cats
Lecture 1 - Evaluation of the Nutritional Value of Protein Ingredients
Module 1 - Vitamin-Mineral Interactions and Loss of Vitamins During Processing and Storage of Pet Food
Module 2 - Vitamin-Mineral Premix Formulation for Pet Food
Module 3 - Macronutrient Alterations During Pet Food Processing
Module 4 - Synthetic Amino Acids for Dogs and Cats Formula Optimization
Module 5 - Evaluation of the Nutritional Value of Protein Ingredients
Descrição do curso
The Nutrition Section of the Pet Food Processing and Quality Control course covers the changes that occur in the nutritional profile of pet foods during processing and strategies for formulating and optimizing premixes and extruded dog and cat foods. You will learn about interactions and changes in vitamins, minerals, proteins, carbohydrates, and fats during processing, vitamin-mineral premix and feed formulation, and how to optimize the nutritional value of dog and cat formulae.
Audiovisual lectures - 30 to 50 min, accompanied by multiple choice tests.
IMPORTANT: All doubts, questions and messages addressed to the lecturers must be made in the lecturer's native language.
Dr. Adsos Adami dos Passos - DSM
Dr. José Maria Luvizotto - Consultant
Dr. Ananda Portella Félix - Federal University of Paraná
Dr. Shiguang Yu - DSM
Dr. Ricardo Souza Vasconcellos - State University of Maringá
Dr. Markus Wiltafsky - Evonik