Challenges in today's Poultry Nutrition

Register directly or download the flyer.

Why follow this course?

After the course, the participants understand:

• The scientific basis of the interaction between nutrition and the bird’s metabolic status
• The effects of individual feed ingredients in feed formulation
• The influence of nutrition on immunology, the microbiome, stress and the occurrence of metabolic diseases
• The importance of nutrition and (hot) climatic conditions world-wide

This course was accredited for 17 PE-Veterinair points in 2021, for the 2022 edition new accreditation is in proces.

For whom is this course?

The course is aimed at professionals working as a nutritionist, advisor, veterinarian, manager, teacher or researcher. But also other professionals involved in poultry production or from the (supplying) industry or government are welcome in this course.

Programme and topics

The course includes a variety of presentations spread over three consecutive days. The topics are introduced by different experts and there will be ample opportunity for discussion. In this course we offer you an ‘inspiration dinner’ as well as a session ‘meet the young scientists’ (PhD students with the latest developments in research). An excursion to the Wageningen Campus is included in the programme. The following themes will be covered in the course:

• Feed optimalisation and management;
• Feeding strategies in layers and parent stock;
• Novel solutions;
• Feed and (gut) health broilers;
• Practical approach;
• Nutrition climate interaction;
• Feeding strategy as a function of climate.

Course leaders

The course leaders are Prof. J (Johan) Buyse, KU Leuven and Dr. R. P. (René) Kwakkel, Wageningen University & Research, Department of Animal Sciences.