SLEK10189U Meat and Milk Production
MSc Programme in Animal-Derived Foods - compulsory
Listed as limited elective course in the MSc Programme in Food
Science and Technology and the MSc Programme in Animal
Science
The aim of this course is to give the students comprehensive knowledge about timely and important aspects of animal production and how differences in production affect the final quality of meat and milk. Lectures and tutorial in this area will focus on production systems and global meat and milk markets. Environmental and ethical aspects of meat and milk production will be discussed as well as a thorough knowledge of biology and genetics will be acquired. We will have a close look at all the parameters concerning animal production which are so often discussed in the media as being important for the ultimate meat and milk quality. This includes questions like what are the current breeding strategies used for pigs poultry sheep and cattle, both as seen in Denmark and internationally? How are the genes for specific quality traits identified and how do producers ensure inheritability of genes for good meat and milk quality? What genetic differences are seen between breeds? How can the latest advances in genomics be exploited? How much can the meat and milk quantity and quality be influenced by feeding strategies, feed ingredients and/or production systems? Could biotechnology replace animal production?
The main objective of this course is to provide students a
comprehensive knowledge of key factors for the production of
muscle- and milk-based foods, with focus on dairy, beef, pig,
poultry and small ruminant production in developed agricultrual
industries. Global socio-economically factors of the meat and
milk market, biological and ethical aspects of animal production
will be covered and their impact on nutritional and eating
qualities explored.
Knowledge:
The students will acquire knowledge about global animal production
systems and meat and milk markets, genetic parameters of meat and
milk quality traits, the impact of animal feeding and production
systems as well as ethical problems in connection to animal welfare
and meat/milk production
Skills:
Receive skills in order to analyze, debate and communicate meat and
milk science related subject areas
Reading and understanding of original scientific literature
Presenting meat and milk science orally and in writing
Competence:
Evaluate and describe meat and milk production science related
challenges and facts
Course manual and original scientific literature.
- Category
- Hours
- Colloquia
- 14
- Exam
- 4
- Excursions
- 16
- Lectures
- 30
- Preparation
- 106
- Project work
- 36
- Total
- 206
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 4 timer under invigilationKurset er udtaget til ITX-eksamen på Peter Bangs Vej
- Aid
- All aids allowed
Apart from the standard programs and IT tools listed under The Faculty of Health and Medical Sciences at http://pc-eksamen.ku.dk/pc_exam students will at this exam also have the possibility to use a USB stick (for notes etc.)
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
One internal examiner
Criteria for exam assesment
The main objective of this course is to provide students a
comprehensive knowledge of key factors for the production of
muscle- and milk-based foods. Global socio-economically factors of
the meat and milk markets, biological and ethical aspects of animal
production will be covered and their impact on nutritional and
eating qualities explored.
To achieve the maximum grade of 12, the student shall be able to:
Knowledge:
Acquire knowledge about global meat and milk markets and animal
production systems, genetic parameters of meat and milk quality
traits, the impact of animal feeding and production systems as well
as ethical problems in connection to animal welfare and meat/milk
production
Skills:
Receive skills in order to analyze, debate and communicate meat and
milk science related subject areas
Reading and understanding of original scientific literature
Presenting meat and milk science orally and in writing
Competence:
Evaluate and describe meat and milk science related challenges and
facts
Course information
- Language
- English
- Course code
- SLEK10189U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- A
- Course capacity
- No limit
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting departments
- Department of Veterinary Clinical and Animal Sciences
- Department of Food Science
Course responsibles
- Christopher Harold Knight (4-666b6e714376787167316e7831676e)