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Viewing: FM 272 : Swine Feed Mill Management

Last approved: Fri, 24 Jun 2016 11:52:41 GMT

Last edit: Fri, 24 Jun 2016 11:52:41 GMT

Catalog Pages referencing this course
Change Type
Major
FM (Feed Mill)
272
032318
Dual-Level Course
Cross-listed Course
No
Swine Feed Mill Management
Swine Feed Mill Mgt
College of Agriculture and Life Sciences
Poultry Science (11PO)
Term Offering
Fall Only
Offered Every Year
Fall 2016
Previously taught as Special Topics?
Yes
4
 
Course Prefix/NumberSemester/Term OfferedEnrollment
PO 495Spring 20117
PO 495Summer 20112
PO 495Spring 20129
PO 495Summer 20127
Course Delivery
Online (Internet)

Grading Method
Letter Grade Only
1
16
Contact Hours
(Per Week)
Component TypeContact Hours
Lecture1
Course Attribute(s)


If your course includes any of the following competencies, check all that apply.
University Competencies

Course Is Repeatable for Credit
No
 
 
Adam Fahrenholz; Charles Stark
Assistant Professor NCSU; Professer Kent State

Open when course_delivery = campus OR course_delivery = blended OR course_delivery = flip
Open when course_delivery = distance OR course_delivery = online OR course_delivery = remote
Delivery FormatPer SemesterPer SectionMultiple Sections?Comments
LEC1616NoN/A
Prerequisite: ANS 150 or ANS 260 or Equivalent Restriction: Restricted to non-ANS (Animal Science) students. ANS students cannot take the course for credit.
Is the course required or an elective for a Curriculum?
No
Principles of feed manufacturing, equipment operation, feed and ingredient quality assurance and regulatory compliance in a modern feed milling operation. Overview of feed mill regulations and safety.

In 2006, the National Pork Board and the United States Department of Agriculture identified the lack of a universal curriculum for swine industry professionals as a national need.  About the same time many land grant universities that had traditionally taught swine management courses stopped doing so due to budgetary constraints or low course enrollments which further exacerbated this situation.  In response, Iowa State University, North Carolina State University, and the U.S. Pork Center of Excellence received a U.S.D.A. Higher Education Challenge Grant to develop an on-line curriculum in swine production and management.  The result was the Swine On-Line curriculum which is now part of the Ag*IDEA Consortium of which NC State University is a member.


The proposed course is an elective course in the Swine On-Line curriculum which was developed to meet an identified national need in higher education.  Feed is the largest cost in pork production and an understanding of feed ingredients, preparation and delivery are critical components of a pork production enterprise.  This course is designed to introduce students to a modern feedmill, including operations such as feed mill design, basic feed mill operations, feed quality control, ingredients and their inventory, and feed storage and delivery. 


The proposed new course will be taught as part of the Ag*IDEA consortium, with the course being offered by qualified faculty at contributing institutions.  The course was taught previously at NC State University by a faculty member who is now located at another institution that is part of the Ag*IDEA consortium.  He is continuing to teach the course as part of the Swine Science Online national program.


No

Is this a GEP Course?
No
GEP Categories

Humanities Open when gep_category = HUM
Each course in the Humanities category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Mathematical Sciences Open when gep_category = MATH
Each course in the Mathematial Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Natural Sciences Open when gep_category = NATSCI
Each course in the Natural Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

Social Sciences Open when gep_category = SOCSCI
Each course in the Social Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Interdisciplinary Perspectives Open when gep_category = INTERDISC
Each course in the Interdisciplinary Perspectives category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Visual & Performing Arts Open when gep_category = VPA
Each course in the Visual and Performing Arts category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Health and Exercise Studies Open when gep_category = HES
Each course in the Health and Exercise Studies category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
&
 

 
 

 
 

 
 

Global Knowledge Open when gep_category = GLOBAL
Each course in the Global Knowledge category of the General Education Program will provide instruction and guidance that help students to achieve objective #1 plus at least one of objectives 2, 3, and 4:
 
 

 
 

 
Please complete at least 1 of the following student objectives.
 

 
 

 
 

 
 

 
 

 
 

US Diversity Open when gep_category = USDIV
Each course in the US Diversity category of the General Education Program will provide instruction and guidance that help students to achieve at least 2 of the following objectives:
Please complete at least 2 of the following student objectives.
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

Requisites and Scheduling
 
a. If seats are restricted, describe the restrictions being applied.
 

 
b. Is this restriction listed in the course catalog description for the course?
 

 
List all course pre-requisites, co-requisites, and restrictive statements (ex: Jr standing; Chemistry majors only). If none, state none.
 

 
List any discipline specific background or skills that a student is expected to have prior to taking this course. If none, state none. (ex: ability to analyze historical text; prepare a lesson plan)
 

Additional Information
Complete the following 3 questions or attach a syllabus that includes this information. If a 400-level or dual level course, a syllabus is required.
 
Title and author of any required text or publications.
 

 
Major topics to be covered and required readings including laboratory and studio topics.
 

 
List any required field trips, out of class activities, and/or guest speakers.
 

No new department or college resources are required to offer this course

The goals of this course are for students to understand:



  • How a feed mill operates for the manufacturing swine feeds.

  • Sources of ingredients for a swine diet.

  • Quality assurance programs to ensure safety in the feed mill and the manufacturing of a quality swine feed.

  • Feed mill regulations as established by state and federal authorities


Student Learning Outcomes

Students completing the course will be able to:



  • Explain the operation of a commercial or integrated feed mill

  • Demonstrate knowledge about the processes involved in purchasing/receiving ingredients, manufacturing feed, and implementing a quality assurance program.

  • Recognize and name the feed manufacturing equipment in a feed mill and explain the function of each piece of equipment.

  • Describe the regulations impacting feed mills and feed mill operations

  • Prepare and conduct a safety meeting.


Evaluation MethodWeighting/Points for EachDetails
Project3 @ 50 points each for a total of 150 points.Project #1 - Feed Mill Manager Interview and Feed Plant Tour - Due 9/16/2016
Project #2 - Feed Equipment Project - Due 10/14/2016
Project #3 - Develop an ingredient specification sheet, write a standard operating procedure (SOP) - Due 11/11/2016
Multiple exams4 @ 100 points each for a total of 100Exams will be given following Module 3 (Exam #1), Module 7 (Exam #2), Module 11 (Exam #3), and Module 15 (Exam #4)
Final Exam1 @ 100 pointsA comprehensive final will be given at the conclusion of the course.
TopicTime Devoted to Each TopicActivity
Module 1 - Course Introduction and Resources, Feed Industry Overview, and Feed Manufacturing HistoryWeek 1 - 08/22/2016 - 08/26/2016
Module 2 - Management Responsibility & SafetyWeek 2 - 08/29/2016 - 09/02/2016
Module 3 - Feed Mill Design, Material Handling EquipmentWeek 3 - 09/06/2016 - 09/09/2016
Module 4 - Receiving & Grinding OperationsWeek 4 - 09/12/2016 - 09/16/2016
Module 5 - Batching & Mixing OperationsWeek 5 - 09/19/2016 - 09/23/2016
Module 6 - Pelleting, Cooling, & PPLA OperationsWeek 6 - 09/26/2016 - 09/30/2016
Module 7 - ExtrusionWeek 7 - 10/03/2016 - 10/07/2016
Module 8 - QA Program – ReceivingWeek 8 - 10/10/2016 - 10/14/2016
Module 9 - QA Program – Manufacturing & DeliveryWeek 9 - 10/17/2016 - 10/21/2016
Module 10 - Regulations – cGMP’sWeek 10 - 10/24/2016 - 10/28/2016
Module 11 - Regulations - Bioterrorism/Bio-safety/ BSE regulationsWeek 11 - 10/31/2016 - 11/04/2016
Module 12 - Feed Mill reportsWeek 12 - 11/07/2016 - 11/11/2016
Module 13 - Inventory Control & SchedulingWeek 13 - 11/14/2016 - 11/18/2016
Module 14 - Sanitation Plans & Preventive MaintenanceWeek 14 - 11/21/2016 - 12/02/2016
Module 15 - Ingredient Purchasing/LogisticsWeek 15 - 12/05/2016 - 12/09/2016

msashwel (Thu, 18 Feb 2016 15:42:44 GMT): Part of swine online curriculum
Key: 9144