Module II. Egg layers

Online Training, 01 June – 31 October 2021

General course information

  • To access the course notes and the pre-recorded courses, the students must be registered and the course fees paid.
  • There will be blocks of 2 hours with the CMs, 3-4 months after the availability of the course notes and the pre-recorded courses.
  • If a Course Master teaches several courses, an attempt will be made to group together the live portion of all his courses.
  • A multiple choice exam will be held a few months after the end of each course.
  • Enrolment in Module I is not a prerequisite for enrolment in Module II. The courses are complementary and independent.
  • Access to pre-recorded courses is permanent.
  • The date of the live meetings and the final exam will be determined from September 2021.

Course Masters:

Dr Eric Gingerich (USA)
Dr Vincent Guyonnet (CA)
Dr Stéphane Lemière (FR)
Dr Mike Petrik (CA)
Dr Peter Plumstead (ZA)
Dr Ian Rubinoff (USA)
Dr Hilde vanMeirhaeghe (BE)

Moderator:

Robert Gauthier (CA)

Administrator:

Pierre Cadot (FR)
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Registration status

Registration open

Course location

Online
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Course language

English

Tuition fee

2.350 EUR / 2.800 USD

Program

Pre-recorded Courses

Dr Vincent Guyonnet

2 hours

Introduction to the world egg industry

1 hour

Egg production systems

1 hour

Egg quality and grading

1 hour

Biosecurity in egg production

1.5 hours

Integrated management of nuisances, pest control

1 hour

Positive and negative aspects of cage-free egg production systems

1 hour

Artificial intelligence, robotics, information, etc., in poultry farms

1 hour

Factors affecting the sustainability of egg production

Dr Peter Plumstead

4 hours

Layers nutrition principles for veterinarians

Dr Hilde vanMeirhaeghe

2.5 hours

Internal and external parasites

1 hour

Diseases of the reproductive system

1 hour

How to investigate problems in layer farms

1 hour

Skin and mucus membranes

1 hour

Musculo-skeletal problems

1 hour

Food safety in commercial egg production

Cornell University

6 hours

Videos on necropsy techniques (on line)

Dr Ian Rubinoff

3 hours

Bacterial and mycoplasma related diseases

1.5 hours

Liver problems in layers

2 hours

Lighting programs principles

Dr Stéphan Lemière

2 hours

Viral respiratory diseases

1.5 hours

Avian influenza

2 hours

Immunosuppressive and neoplastic diseases

1 hour

Poultry vaccines, viral, bacterial, recombinant vector vaccines

1.5 hours

Designing a pullet & layer vaccination program adapted to the local situation and vaccination team

Dr Mike Petrik

1.5 hours

Key points for starting and growing pullets

1.5 hours

Challenges in starting pullets

0.5 hours

Basic medication principles with pullets and layers

2 hours

Poultry welfare in egg production

3 hours

Bacterial infections

Dr Eric Gingerich

2 hours

Enteric diseases

1.5 hours

Behaviour problems in commercial layers

1.5 hours

Intoxication in commercial layers

1 hour

Nutritional and metabolic problems

0.5 hours

Egg drop syndrome

0.5 hours

Anatomy and physiology of the egg production organs

0.5 hours

Neurological syndrome (transient paralysis)

1 hour

Emerging and re-emerging problems in layers

Dr Robert Gauthier

1 hour

Preparation in face of catastrophic diseases

On-line live sessions with the CMs

(7 blocks of 2 hours)

Guyonnet

Sept 2021

Plumstead

Sept 2021

Rubinofff

Sept 2021

Petrik

Oct 2021

Lemière

Oct 2021

Gingerich

Oct 2021

vanMeirhaeghe

Oct 2021

Minor changes may be made to this program

Total number of hours including the online presence part: 72

Tuition fee Module II Egg layer course 2021:

2.350 EUR /2.800 USD

Tuition fee includes your place in the course (access to the pre-recorded videos and the live exchanges), access to the course notes and WVEPAH private Facebook group as well as the registration fee to the University of Luxembourg.

To access the course notes and the pre-recorded courses, the students must be registered and the course fees paid.

Registration open until 31st October 2021

Pre-registration Form

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