The 1st International Feed Technology Conference will see thematic presentations with the themes of raw material valorization, formulation and technology and process developments.
At the first day of the Congress (12 June 2019) Prof. dr. Jürgen Zentek (University of Berlin, Germany) will speak about the use of technologically and fermentatively processed proteins in monogastric animals in the first theme: ‘Valorization of raw materials by technology’. We expect to discuss a further item on changes in molecular structures induced by feed processing (Prof. dr Peiqiang Yu, University of Saskatchewan, Canada) and nutritional changes in cereals and roughage induced by novel technologies.
The theme of ‘Feed formulation & technology’ will be introduced by Prof. dr. Hans H. Stein (University of Illinois, USA) who will speak about the interaction between feed formulation and feed technology in diets fed to pigs. A further subject is the interactive effect of nutrient density and feed form on the growth performance and feed efficiency in broilers, that will be presented by Dr Reza Abdollahi (Massey University, New Zealand).
The final theme ‘Process developments’ will be given on the second day (13 June 2019) of the Conference and will be introduced by Dr Menno Thomas (Zetadec, Netherlands). His talk is about fundamental factors in feed manufacturing aiming towards a unifying processing framework. Further subject are recent developments in the carry-over in feed ingredients (Dr Fabrice Putier, Tecaliman, France) and a presentation on novel technologies on unicellular organisms to result in sustainable production of animal feed by Dr Dejan Miladinovic (Centre for Feed Technology, Norway).
Currently, the Scientific Committee is active to make final decisions about the subject and speakers for a final program. Since more than 30 Abstracts were received for the International Feed technology Congress, we can already mention that the Congress is a broad oriented and will have a very interesting program, directed to animal feed technology.