The course will describe pig production in an Italian and European context focusing on sustainability, profitability and safety. Feeding in the different physiological phases, management, health and feed additive use in the production of pigs will also be considered. A particular emphasis will be placed on the relationship between production and environmental impact and the feeding and management strategy to restrain it.

- Monday:

Economics of profitable pig production

Genomic selection and changing the supply and management of pig production

- Tuesday:

Feeding requirements for different breeds and physiological phases

Overview of health management for pig production. Part 1

- Wednesday:

Visit to EXPO Milano 2015

- Thursday:

Low protein diets for pigs. Presentation of field case studies

Overview of health management for pig production. Part 2

- Friday:

Legal and technical overview of feed additives in the European Community. Part 1

Legal and technical overview of feed additives in the European Community. Part 2

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

Period

FromMay 25th 2015
ToMay 29th 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 March 26th 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 ZOO02 is April 10th, 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.