ARLINGTON, VIRGINIA, US — The biennial American Feed Industry Association (AFIA) Feed Industry Institute (FII) graduated 73 attendees following a four-day education forum with 24 speakers from the feed, pet food and feed ingredient segments who provided a comprehensive overview of the animal food industry June 17-20 in Minneapolis, Minnesota, US.

Topics included physiology and nutrition in monogastric, ruminant and companion animals; the role of proteins, fats, vitamins and minerals in animal diets; various feed ingredients and additives; processing and formulation; customer service and communications; and feed industry regulations. FII also covered related industry activities, such as sourcing, logistics and grain trading.

“We are thrilled that FII returned to an in-person format this year, which allowed for more engaging and interactive sessions,” said Paul Davis, PhD, director of quality, animal food safety and education at the AFIA. “The excitement of reconnecting face-to-face and the dynamic exchange of knowledge truly enhanced the overall experience, marking a successful and memorable event for all involved.”

Adam Fahrenholz, PhD, post-doctoral research scholar at North Carolina State University’s Prestage Department of Poultry Science, emphasized the importance of the topics covered at FII during his opening-day session, “Effects of Processing on Quality and Efficiency.” He highlighted how decisions made at every stage of the feed industry, from ingredient selection to processing and production methods, can significantly affect other downstream aspects, including nutrition, quality and customer satisfaction.

“Everything that we do in feed manufacturing will have an impact, and those impacts have to be considered,” Fahrenholz said.