What you'll learn
Week 1: Animals and Sustainable Food Production
Week 2: Disease as a Barrier to Sustainability
Week 3: Animals’ Response to Infectious Disease
Week 4: Our Role in Fighting Infectious Disease
Week 5: Our Role in Preventing Infectious Disease
Week 6: Infectious Disease and the World’s Food
Learn about the impact of infectious disease on sustainable animal-based food production by understanding the science of growth, immunity, and infection and by learning the problem-solving skills needed to advance animal health and food production through optimal management practices. There is a growing global need in agricultural production for a workforce that is capable of integrating knowledge of animal health and production with an understanding of consumer preferences in the context of economic reality, business efficiency, and ethical constraint. However, current evidence suggests that there is a growing shortage of people with the knowledge and problem-solving skills required to match the rapid advances being made in animal health, science, and food production.
The results of this shortage are wide-ranging and could lead to challenges in food security and agricultural economic competitiveness in some countries. In this course we will explore the effect of infectious disease on sustainable animal-based food production. The content and learning outcomes of this new course will be designed to be relevant across different food production sectors (i.e, beef, dairy, poultry, and pigs). While the instructors will provide the participants with a strong scientific base for understanding the impact of infectious disease in animal-based food production, the emphasis of the material will be on practical problem-solving and will be directed towards equipping participants with a platform for developing the skills needed to contribute to sustainable food production.
Access to a computer or mobile device with an internet connection.
Motivation to learn!
There are no special materials or prerequisite knowledge required for this course.
Who this course is for
Students who are new to this field
Students willing to put in a couple hours to learn about Sustainable Food Production Through Livestock Health Management
Advanced students wanting to add another skill to their portfolio
Dr. Jim Lowe, DVM, MS, Dip ABVP (Food Animal) – Associate Professor – Integrated Food Animal Management Systems, College of Veterinary Medicine
Dr. Brian Aldridge, BVSc, MS, PhD, Dip ACVIM (Large Animal), MRCVS – Clinical Professor – Integrated Food Animal Management Systems, College of Veterinary Medicine
This course includes
Option for learning at your own pace
Videos and reading material about the course
Assessed tasks with feedback from other course participants
Evaluated tests with feedback
Evaluated programming tasks