2014 Animal Agriculture: An International Short Course in Best Practices in Dairy Production and Processing

Animal Science group 2014Course Dates: August 10 – 15, 2014

Application deadline: July 15, 2014

Organized by: World Technology Access (WorldTAP) Program and the Department of Animal Science at Michigan State University

AA frontDownload the Brochure (.pdf)
Download the Registration Form (.doc)

Course Rationale

Among developing countries, there is steady increase in the demand for milk and milk products due to favorable changes in income levels and living standards. Because of the perishable nature of milk, this increased demand creates an opportunity for local production in smallholder operations, or expanding operations within local economies. In order to take maximum advantage of this opportunity knowledgeable individuals are needed in both technology transfer and policy making positions. It is toward these individuals that this course will be aimed. Training would address animal health and production, reproduction, milk processing, food safety regulations both locally and internationally, animal welfare issues, and environmental concerns. The aim would be toward the transfer of technology that is applicable under the local conditions of the participants. Consideration would be given to both very small family farms and expanding production operations within the agricultural framework of developing economies.

Moreover, as a result of enhanced communication and transportation technologies, access to global markets for the dairy products is getting much easier. However, due to the ever-changing international and local laws and regulations, food safety issues, animal welfare issues and stricter import/export controls it is becoming more difficult for developing economies to compete in this global market. This course would also address issues and opportunities in international dairy marketing relevant to developing economies in taking advantage of those markets, when favorable conditions exist.

Course Description

A team of multidisciplinary faculty will organize a week-long course focusing on the principles of sustainable dairy production systems. This course will provide an opportunity for the participants to observe and learn the latest technological advances and best practices in dairy cattle management, nutrition, genetics, reproduction and breeding, herd health management, consumer and industry linkages, and environmental issues related to dairy production systems.The participants will receive background information and publications on these subjects.

Participants will interact with the experts on the challenges and opportunities in quality milk production in the 21st Century. This course will help the participants in their research and outreach program to incorporate emerging technologies in various aspects of quality milk production including; genetics, nutrition and herd health management. Scientists will interact with the group on various aspects of quality milk production in the US. Environmental issues related to dairy production systems, including methane production and manure contamination of ground water along with current and future strategies to mitigate the problems will be discussed. Field visits will include commercial dairy farms and milk processing plants and quality control aspects of milk production systems.

Course Components

  • Overview of dairy production systems in Michigan and the US
  • Current trends in dairy herd management
  • Genetic resource management, performance testing and genetic evaluation
  • Role of biotechnology in dairy reproduction
  • Breeding strategies in dairy cattle
  • Feeding strategies and nutrient utilization in dairy cattle
  • Herd health management and metabolic diseases in dairy cattle
  • Udder health and milk quality
  • Emerging and reemerging diseases of dairy cattle
  • Consumer and industry linkages: Regulatory and policy issues
  • Dairy economics: Cost of milk production
  • Environmental issues related to dairy production systems

Course Fees

Registration Fee: $250 (Non-Refundable)
Course Fee *: $3,250
Course Fee includes instruction fee, information packages, local travel, meals and Lodging. (* Course Fee non-refundable after July 31, 2013)

Please make checks payable to Michigan State University.

More information

Dr. Nanda P. Joshi
238 – Nutrition, DCPAH
Michigan State University
East Lansing, MI 48824, USA
Phone: (517) 980 1181
Fax: (517) 366 – 4582
E-mail: joshin@msu.edu

MSU is an affirmative-action, equal opportunity institution.