Registration Now Open For Dairy Production Medicine (DPM) VII

Feb 24, 2015

Registration Now Open for Dairy Production Medicine (DPM) VII

The DPM Certificate Program VII will update and refocus the dairy practitioner by providing skills and knowledge in production medicine.

The program consists of ten 3-day intensive workshops over a 2 ½ year time period, enabling veterinarians to gain skills and knowledge to help them increase the health and productivity of their client's herds, as well as increase the value of their consulting services.

The DPM Program offers continuing education credits for each module. The amount of credits awarded is determined based on the amount of instructional and hands-on hours involved, and generally ranges from 15-20 per module.

The structure of DPM will include seven core modules plus three optional modules in specialty areas. Previous DPM participants are welcome to attend modules of their choice. Practitioners are encouraged to enroll in the entire course, but individual modules can be attended.

DPM VII modules will be held at the Ramada Conference Center in State College starting in May 2015.

Source:psu.edu

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.