IGP hosts beginning, advanced courses

by Staff
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MANHATTAN, KANSAS, U.S. — From industry to academia, professionals came together at Kansas State University’s (KSU) International Grains Program (IGP) Conference Center to learn about modern feed manufacturing and advances in feed technology.

The two-part course, Basic and Advanced Feed Manufacturing, was held Sept. 26-Oct. 7 and was attended by participants representing six countries. Between the beginning and advanced sections, participants toured a grain exporting facility in New Orleans, Louisiana, U.S.

“Participants come to this course to learn the new trends in feed manufacturing and to strengthen their knowledge on the important concepts that make the feed production process more efficient,” said Carlos Campabadal, course coordinator and grain quality specialist.

Campabadal says participants were exposed to several topics and field visits that enabled them to learn the most important characteristics to be a successful feed miller from storage and ingredient management, and feed processing through animal production.

He adds, “The diversity of the group also allows the participants to network with other people related to the same industry, but from a different field or background.”

This broad perspective of course participants, according to Herbert Pontecha, a production supervisor for Pilmico Animal Health Corporation from the Philippines, is what made an impression on his experience.

“I really benefitted from the experience of interacting with the other participants,” Pontecha said. “I was able to see feed in different forms and on different levels of production than what I am used to.”

For Franco Mussini, the experience gave him an entirely different perspective. Mussini, a Ph.D. candidate at the University of Arkansas studying poultry nutrition says he took the course to compliment his background in nutrition with learning about feed manufacturing. “I am better able to understand the manufacturing process and what I need to pay attention to in order to make a safe and healthy product.”

Responding to his fellow participant, Pontecha said, “Hearing from different perspectives helped me learn outside of the cost—I may know the processes, but technology is always changing and that is the point that we need to go learn more.”

Franco agrees and said, “Someone else may be doing the same thing, but perhaps they are doing it better, it is that idea that opens up your mind.”

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