Dates TBD (see update below)
Raleigh, North Carolina
Update
We continue to work with local and state health officials, as well as NC State and N.C. A&T State Universities, to monitor the evolving coronavirus (COVID-19) pandemic. To help prevent the spread of the virus, Poultry Extension is postponing the International Course on Poultry Nutrition and Feed Manufacturing scheduled for May 18-22, 2020.We sincerely appreciate your patience and understanding, and will provide additional information as it becomes available.
Please know that these changes are intended to protect the health and safety of our community while striving to provide the resources and services you need. We will continue to closely monitor the situation and act consistent with local, state and national recommendations.
Additional resources can be found at the links below: We thank you for your patience and understanding at this time, and we are committed to continue serving and growing our community. Together we will see it through, one day at a time.Objective
To provide updated information on poultry nutrition topics, feed formulation, poultry modeling, and feed manufacturing.
Learning Opportunities
Classroom and Lab Instruction
Interaction with- Poultry nutritionists with worldwide experience
- Industry personnel
Program
| Arrival - Sunday, Orientation - Tour - Dinner The StateView, NC State University campus, Crossroads Plaza | |
| 3:00 p.m. | Orientation meeting - meet in the lobby of the StateView Hotel |
| 5:45 p.m. | Dinner at Crossroads Plaza |
| 8:45 p.m. | Return to hotel |
| Day 1 - Monday, Main Campus, Scott Hall (Classroom 106 and Lab 105) | |
| 7:30 a.m. | Departure from StateView Hotel |
| 7:45 a.m. | Opening remarks and introductions - Dr. Edgar O. Oviedo, Course Coordinator |
| 8:10 - 8:50 a.m. | Fatty Acid Nutrition for Poultry - Dr. Peter Ferket |
| 8:50 - 9:30 a.m. | Amino Acid and Protein Nutrition for Poultry - Dr. Edgar O. Oviedo |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 10:00 - 10:40 a.m. | Trace Mineral Nutrition: The Advantage of Organics - Dr. Peter Ferket |
| 10:40 - 11:20 a.m. | Calcium and Phosphorus - Dr. Edgar O. Oviedo |
| 11:20 a.m. - 12:00 p.m. | Vitamin Nutrition - Dr. Peter Ferket |
| Lunch | Scott Hall 216 |
| 1:00 - 1:40 p.m. | Overview of the Feed Industry and Feed Manufacturing - Dr. Peter Ferket |
| 1:40 - 2:20 p.m. | Modeling in Poultry Nutrition - Dr. Edgar O. Oviedo |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 3:00 - 3:40 p.m. | Feed Formulation Strategies for Today's Economic Climate - Dr. Peter Ferket |
| 4:00 - 4:40 p.m. | Computer Lab Practice: Feed Formulation I - Dr. Peter Ferket |
| 4:40 - 5:15 p.m. | Modeling I - Dr. Edgar O. Oviedo |
| 5:45 p.m. | Depart from StateView Hotel for dinner and/or shopping at Crabtree Valley Mall |
| 8:45 p.m. | Return to StateView Hotel |
| Day 2 - Tuesday, Main Campus, Scott Hall (Classroom 106 and Lab 105) | |
| 7:30 a.m. | Departure from StateView Hotel |
| 7:45 a.m. | Recapitulation of previous day and evaluation |
| 8:10 - 8:50 a.m. | Broiler Nutrition and Economics - Dr. Edgar O. Oviedo |
| 8:50 - 9:30 a.m. | Phytate in Feed Ingredients and Phytase Superdosing - Dr. Peter Ferket |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 10:00 - 10:40 a.m. | The Use of Enzymes for Maximum Return of Investment in Poultry - Dr. Peter Ferket |
| 10:40 - 11:20 a.m. | Carbohydrase Enzymes in Poultry Diets - Dr. Edgar O. Oviedo |
| 11:20 a.m. - 12:00 p.m. | Lab Enzymes |
| Lunch | Scott Hall 216 |
| 1:00 - 1:40 p.m. | Corn Quality and Understanding Its Variability - Dr. Edgar O. Oviedo |
| 1:40 - 2:20 p.m. | Alternate Energy Sources to Corn for Poultry - Dr. Peter Ferket |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 3:00 - 3:40 p.m. | Soybean Meal Quality and Dealing with Variability - Dr. Edgar O. Oviedo |
| 3:40 - 4:30 p.m. | Tools to Evaluate Soybean Quality |
| 4:45 - 5:30 p.m | Computer Lab Practice: Feed Formulation II - Dr. Peter Ferket |
| 5:30 - 6:00 p.m. | Modeling II - Dr. Edgar O. Oviedo |
| 6:45 p.m. | Depart from StateView Hotel for dinner and/or shopping at The Streets at Southpoint |
| 8:45 p.m. | Return to StateView Hotel |
| Day 3 - Wednesday, Centennial Campus, James B. Hunt Library (Institute for Emerging Issues lecture hall) | |
| 7:30 a.m. | Departure from StateView Hotel |
| 7:45 a.m. | Recapitulation of previous day and evaluation |
| 8:10 - 8:50 a.m. | Nutrition and Immunity - Dr. Edgar O. Oviedo |
| 8:50 - 9:30 a.m. | In Ovo and Early Nutrition: Current Status - Dr. Peter Ferket |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 10:00 -10:40 a.m. | Feed Formulation for Antibiotic-Free Programs - Dr. Meghan Schwartz |
| 10:40 - 11:20 a.m. | Nutrition and Feed Strategies to Control Gut Health and Prevent Avian Salmonellosis - Dr. Peter Ferket |
| 11:20 a.m. - 12:00 p.m. | Broiler Breeder Nutrition: Females - Dr. Edgar O. Oviedo |
| Lunch | Scott Hall 216 |
| 1:00 -1:40 p.m. | Broiler Breeder Nutrition: Males - Dr. Edgar O. Oviedo |
| 1:20 - 2:20 p.m. | Broiler Breeder Nutrition and Progeny Effects - Dr. Edgar O. Oviedo |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 3:00 - 3:40 p.m. | Update on Layer Nutrition for Optimized Shell Quality - Dr. Peter Ferket |
| 4:00 - 4:40 p.m. | Computer Lab Practice: Feed Formulation III - Dr. Peter Ferket |
| 4:40 - 5:20 p.m. | Modeling III - Dr. Edgar O. Oviedo |
| 5:45 p.m | Depart from StateView Hotel for dinner and/or shopping at Crossroads Plaza |
| 8:45 p.m. | Return to StateView Hotel |
| Day 4 - Thursday, | |
| 7:30 a.m. | Departure from StateView Hotel |
| 7:45 a.m. | Recapitulation of previous day and evaluation |
| 8:10 - 8:50 a.m. | Mycotoxin Problems and Solutions in Poultry - Dr. Peter Ferket |
| 8:50 - 9:30 a.m. | Nutrition, Bone Development, and Leg Problems - Dr. Edgar O. Oviedo |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 10:00 - 10:40 a.m. | Myopathies and Nutrition - Dr. Edgar O. Oviedo |
| 10:40 - 11:20 a.m. | Overview of Feed Manufacturing: Dr. Adam Fahrenholz |
| 11:20 a.m. - 12:00 p.m. | Influence of Feed Manufacturing on Poultry Gut Health - Dr. Peter Ferket |
| Lunch | Scott Hall 216 |
| 1:00 - 1:40 p.m. | Impact of Feed Manufacturing on Physical and Nutritional Feed Quality - Dr. J.T. Pope |
| 1:40 - 2:20 p.m. | Feed Processing I: Receiving, Grinding - Dr. Adam Fahrenholz |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 3:00 - 3:40 p.m. | Feed Processing II: Batching, Mixing - Dr. Adam Fahrenholz |
| 3:40 - 5:00 p.m. | Feed Quality Lab I: Virtual Tour of NC State University Feed Mill |
| 6:00 p.m. | Depart from StateView Hotel for dinner and/or shopping at Triangle Town Center Mall |
| 9:00 p.m. | Return to StateView Hotel |
| Day 5 - Friday, NC State University Feed Mill Education Unit, Booth Center | |
| 7:30 a.m. | Departure from StateView Hotel |
| 7:45 a.m. | Recapitulation of previous day and evaluation |
| 8:10 - 8:50 a.m. | Feed Processing III: Pelleting, Post-pelleting - Dr. Adam Fahrenholz |
| 8:50 - 9:30 a.m. | Feed Processing IV: Load Out, Delivery - Dr. Adam Fahrenholz |
| Break | Coffee/Tea and Snacks - Scott Hall 216 |
| 10:00 - 10:40 a.m. | Feed Quality Assurance Programs for Feed Mills - Dr. Adam Fahrenholz |
| 10:40 - 11:20 a.m. | Feed Regulation in the United States |
| 11:20 a.m. - 12:00 p.m. | Feed Quality Lab II |
| Lunch | Scott Hall 216 |
| 1:00 - 4:00 p.m. | Tours and Practical Activities |
| 5:00 p.m. | Closing Ceremony |
Accommodations and Ground Transportation
Accommodations
Attendees are housed in the StateView Hotel on NC State University's Centennial Campus.Ground Transportation
A University representative will meet you at the Raleigh-Durham International Airport (RDU) on Sunday, May 17 before 2 p.m. to take you to the hotel. Transportation provided for arrivals or departures only from 7 a.m. to 7 p.m. Arrangements will be made to transport you back to the airport on May 22 or 23.Important Scheduling Note
We expect to meet all attendees in the lobby of the hotel on Sunday, May 17Fees and Registration
Fees
The course fee includes training, educational materials, local transportation, laboratory materials, t-shirt, lodging, and all meals from May 17 to May 22 (breakfast, lunch, and snacks) except the evening meals.The course fee does not include air transportation to RDU Airport, health insurance, spending money or incidental expenses.
| Housing | Fee |
| Double (must indicate roommate) | $2,000 |
| Single | $2,250 |
| No room | $1,150 |
Registration
Registration will close Friday, May 1, 2020.
Cancellation Notice
If your plans change, you can cancel your registration. Please note the cancellation fees.| 3 weeks or more prior | No charge — all fees will be reimbursed after the course |
| Within 2 weeks of the course | Half enrollment fee |
| Within 1 week of the course | Full enrollment fee |
Related programs
The International Courses will rotate on a three-year cycle:2020: International Course on Poultry Nutrition and Feed Manufacturing 2021: International Course on Poultry Production 2022: International Course on Poultry Health
For additional information contact
Dr. Edgar O. Oviedo-Rondón NC State University Cooperative Extension Service Prestage Department of Poultry Science 229 Scott Hall Raleigh, NC 27695-7608E-mail: ncsupoultrycourses@ncsu.edu
Phone: +1 919.515.5391
Fax: +1 919.515.7070
