Training courses

This course is aimed at all those who want to learn the basics of animal welfare in transport in an easy and dynamic way. Goals: Concepts and generalities on animal transport. Good practices in animal transport. Biosecurity and operating procedures. Conditions and requirements for the transport of live animals. Legal aspects and documentation for

With this course you will learn the regulations regarding pig welfare and their handling and breeding conditions, as well as the cleaning and disinfection protocols for facilities and vehicles. Goals: To know the national and European regulations related to animal welfare, how it is controlled and the possible sanctions for non-compliance. Learn

Addressed to: Aimed at owners and workers on livestock farms or anyone who wants to get involved in livestock farming. Goals: Obtaining a certificate of training in animal welfare. Training will be obtained by attending the course and passing an exam, and will be accredited by the issuance of a card by the Department of Agriculture, Livestock and

With this course you will learn the regulations regarding pig welfare and their handling and breeding conditions, as well as the cleaning and disinfection protocols for facilities and vehicles. UNIT 1: WELL-BEING IN PIGS Chapter 1. Introduction Topic 1. Regulations Topic 2. Definition Chapter 2. Anatomy, physiology and ethology Topic 1. Anatomy

Synchronous online course of 5 sessions, explaining how to optimize production efficiency on farms to contribute to improving sustainability , and how this process works in both directions. In addition, the level of sustainability of livestock production in Spain will be analyzed, focusing on the pig , beef and dairy cattle sectors, as well as

Specialized 30-hour course on animal welfare in pigs, ruminants and birds. PROGRAM | APPLICATION deadline until 08/20/2024 | INFORMATION and QUESTIONS at Asesorformacion.ifapa@juntadeandalucia.es

25-hour course taught by Agropecuaria Arcoiris, SL., which offers fundamental knowledge on pig farm management and environmental techniques applied to rural development.

20-hour course, developed over three days, on the principles and practices of pig production. Contents CHARACTERISTICS OF PIG PRODUCTION ANIMAL HEALTH, HYGIENE AND BIOSECURITY MANAGEMENT ENVIRONMENTAL MANAGEMENT AND COMBATING CLIMATE CHANGE IN FARMS REGISTRATION OF INFORMATION AND DOCUMENTATION CURRENT REGULATIONS AT EUROPEAN, NATIONAL, REGIONAL

The course will address the reality of the Spanish pig sector and the communication strategies that can be adopted to make it known to consumers and society in general, with scientific arguments and official data. The following key issues will be discussed throughout the day: ESG communication as a lever for trust. Identification of sustainability

25-hour course organized by Agropecuaria Arcoiris, which will take place in the town of Cretas (Teruel). CONTACT: 978 85 04 79

This 20-hour distance course offers general and specific training on animal welfare to pig producers and ranchers, which in turn allows them to obtain the accreditation required by current regulations. At the end of the course there will be a mandatory face-to-face session in which an explanation of practical cases and the final exam will be

The training of qualified auditors in animal welfare inspection according to Welfare Quality protocols is an essential requirement to guarantee the quality of the certification. IRTA periodically organizes training and qualification courses for auditors in collaboration with the different experts of the Welfare Quality Network. Price: €545 + VAT

The training of qualified auditors in animal welfare inspection according to Welfare Quality protocols is an essential requirement to guarantee the quality of the certification. IRTA periodically organizes training and qualification courses for auditors in collaboration with the different experts of the Welfare Quality Network. Price: €545 + VAT

Meat maturation is a post-mortem refrigeration process that, if carried out correctly, allows the sensory characteristics of the meat to be improved, especially in terms of toughness. Thus, the maturation process allows meat with a high sensory quality to be introduced into the market. However, poor selection of raw materials and incorrect handling