The course will focus on the relationship between animal welfare, sustainable farming and milk quality for human consumption. The course will present the main factors affecting the hygienic, economic and environmental sustainability of dairy farms (e.g. criteria for selection, animal health and welfare, and optimization of the diets). Attention will be given to the best technologies available for the production of milk suitable for human consumption.

- Monday:

Qualitative characteristics of milk for human consumption and yogurt production

Environmental sustainability and animal welfare in milk production systems

- Tuesday:

Novel phenotypes for milk quality and animal welfare                    

The management system of dairy farms: peculiarities defining characteristics of Italian farms

- Wednesday:

Visit to EXPO Milano 2015

- Thursday:

Udder health management as a tool to reduce foodborne disease risk

- Friday:

Feeding of dairy cows and nutrition traits of milk  

Health benefits of milk and yogurt consumption

Call for registration for a new edition of the course. For further information please contact the CEEP secretary: info@cremonafoodvalley.com

Period

FromJuly 27th 2015
ToJuly 31st 2015

Language

The course will be delivered in English. Upon request, this course can be repeated in another language.

Participation Fee

The participation fee is € 1,600.00. For applications made before April 28th 2015 a 20% discount will be applied (participation fee = € 1,280.00)

If two or more members of an organization apply for the same course the first participant will pay the full fee, but additional members will have a reduced participation fee of € 1,200.00.

The application deadline for the course SUS05 is June 12th, 2015.

The participation fee includes:

- Tuition costs, including all training materials and use of the location’s training facilities and related services

- Participant costs, including the course field trips, transfer to and from EXPO Milano 2015 + entrance ticket, the lunches of Monday, Tuesday, Thursday and Friday, a gala dinner and special evening event, and a final dinner.