AFIA-KSU 500 Feed Manufacturing Course Next Session

— Written By Rhea Hebert and last updated by
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A feedmill with overlay text Short Course AFIA-KSU 500

The American Feed Industry Association (AFIA) and Kansas State University (KSU) offer online feed milling courses, AFIA-KSU 500, four times each year. The next session begins in February 2021.

AFIA-KSU 500 covers feed milling topics that are relevant to anyone interested in learning more about feed manufacturing in the United States.

Topics on the course syllabus include:

  • U.S. feed industry overview,
  • History of the feed industry,
  • Feed mill QA programs,
  • Particle size reduction,
  • Batching,
  • Mixing,
  • Automation systems,
  • Steam systems,
  • Conditioning and pelleting,
  • Cooling,
  • Post pellet liquid application,
  • Packaging and loadout, and
  • Preventive maintenance.

Course Details

The next session of AFIA-KSU 500 begins February 2, 2021.

Date: February 2 – March 9, 2021
Time: Work at your own pace, with some deadlines and discussion opportunities
Format: online
Registration: online from the course page
Seat limit: 30 participants

Registration fees

Registration type Online fee Registration deadline
Member $499 January 28, 2021
Non-member $685 January 28, 2021

What if I Don’t Want to Take the Entire Course?

AFIA now offers on-demand course modules for anyone who is interested in learning about specific topics or does not want to attend the entire online course.

If you’re interested in learning more about AFIA’s on-demand course modules, a list of module descriptions is available on the AFIA-KSU 500 On-Demand page.

Who Teaches the Course?

Dr. Adam Fahrenholz, from NC State Extension, co-instructs the course with former NC State feed milling professor, and current KSU feed milling professor, Dr. Charles Stark.

If you have questions about the course, contact AFIA (Daisy Rodriguez, 703-650-0144, register@afia.org) or KSU (Cassidy Haines, 785-532-4052, cassidya@ksu.edu).


If you have questions about animal food safety, contact Marissa Herchler.

Written By

Rhea Hebert, N.C. Cooperative ExtensionRhea HebertInstructional and Media Designer Call Rhea Email Rhea Poultry Science
NC State Extension, NC State University
Updated on Dec 2, 2020
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