AFIA opens registration for fall online feed manufacturing course
The American Feed Industry Association has opened registration for its online feed manufacturing course, conducted in partnership with Kansas State University, October 29 - November 30.
The five-week, "AFIA 500: Fundamentals of Feed Manufacturing" distance education program provides an in-depth understanding of the feed manufacturing process, while allowing participants to work at their own pace and engage in online discussions with other students and university instructors.
"This course teaches participants the ways they can improve facility safety and maintenance and become more efficient in feed processing," said Gary Huddleston, AFIA's director of feed manufacturing and regulatory affairs. "Additionally, the convenience of the online course allows employers the ability to keep their employees" skills fresh without lost staff time or the additional cost of travel."
The feed technology group in KSU's department of grain science and industry developed AFIA 500 in 2010. The course covers a variety of topics, including: the process flow from particle size reduction, to batching and mixing, conditioning and pelleting, boilers, post-pellet systems, packaging and loadout, and maintenance.
KSU is the only US University to offer a Bachelor of Science degree in feed manufacturing and is home to the IGP Institute. For more than 35 years, the IGP Institute has established a worldwide reputation as a centre of excellence for international programs related to flour milling and grain processing, feed manufacturing and grain quality management, and grain marketing and risk management focused on corn, grain sorghum, soybeans and wheat. The courses are taught by a diverse blend of individuals from KSU and within the feed and allied industries and provide in-depth training on all aspects related to feed manufacturing.
To date, more than 450 individuals have earned a certificate for completing this course. Visit the course website for more information and to register, HERE.