Sustainable Food Production Through Livestock Health Management
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.
Monthly Subscription Starting at AED 99 + VAT
- Level Foundation
- Duration 19 hours
- Course by University of Illinois Urbana-Champaign
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Offered by
About
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.Modules
About the Course
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1
Videos
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2
Readings
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1
Assignment
1
Assignment
- Orientation Quiz
1
Videos
- Welcome to Sustainable Food Production Through Livestock Health Management!
2
Readings
- About the Discussion Forums
- Syllabus
About Your Classmates
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2
Readings
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1
Discussion
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1
Plugin
1
Discussions
- Getting to Know Your Classmates
2
Readings
- Updating Your Profile
- Social Media
Week 1 Information
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1
Videos
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2
Readings
1
Videos
- Introduction to Week 1
2
Readings
- Week 1 Overview
- Week 1 Readings and Resources
Week 1 Lesson
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6
Videos
6
Videos
- 1.1. The Challenges Before Us: Feeding 9 Billion People
- 1.2. People: Our Role in Managing Animal Well-Being
- 1.3. Farming 101: The Basics of Livestock Production
- 1.4. Understanding Growth
- 1.5. Production Efficiency through the Ages
- 1.6. The Economics of Production
Week 1 Assignments
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1
Discussion
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1
Assignment
1
Assignment
- Week 1 Quiz
1
Discussions
- Week 1 Discussion
Week 2 Information
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1
Videos
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2
Readings
1
Videos
- Introduction to Week 2
2
Readings
- Week 2 Overview
- Week 2 Readings and Resources
Week 2 Lesson
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6
Videos
6
Videos
- 2.1. The "Inside" Science of Nutrition
- 2.2. The Particles and Partitioning of Dietary Nutrients
- 2.3. Failure of Nutrient Utilization: Characterization and Treatment
- 2.4. The Two-Way Street of Organ System Health and Nutrition
- 2.5. Nutrition and Disease: From Tip to Tail
- 2.6. The Toll of Infectious Disease on Growth and Production
Week 2 Assignments
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1
Discussion
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1
Assignment
1
Assignment
- Week 2 Quiz
1
Discussions
- Week 2 Discussion
Week 2 Honors Assignment
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1
PeerReview
1
Peer Review
- Project 1
Week 3 Information
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1
Videos
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2
Readings
1
Videos
- Introduction to Week 3
2
Readings
- Week 3 Overview
- Week 3 Readings and Resources
Week 3 Lesson
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10
Videos
10
Videos
- 3.1. Microbes: Friend or Foe?
- 3.2. Promoting Friendly Farm Infections
- 3.3. Microbial Colonization in the Newborn World
- 3.4. The Farm: It’s a Bug’s World
- 3.5. In Defense of Normality
- 3.6. The Energetic Cost of Defense
- 3.7. When the Defense Cannot Defend
- 3.8. The War Within
- 3.9. Defending the Airways
- 3.10. Defending the Next Generation
Week 3 Assignments
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1
Discussion
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1
Assignment
1
Assignment
- Week 3 Quiz
1
Discussions
- Week 3 Discussion
Week 3 Honors Assignment
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1
PeerReview
1
Peer Review
- Submission of Discussion Sample
Week 4 Information
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1
Videos
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2
Readings
1
Videos
- Introduction to Week 4
2
Readings
- Week 4 Overview
- Week 4 Readings and Resources
Week 4 Lesson
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5
Videos
5
Videos
- 4.1. Knowing the Enemy: Bacteria, Viruses, and Parasites
- 4.2. Pathogen Armaments
- 4.3. Watching the War: Anatomy of a Disease Outbreak
- 4.4. Changing the Course of Infections
- 4.5. Strengthening the Defenses: Vaccines
Week 4 Assignments
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1
Discussion
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1
Assignment
1
Assignment
- Week 4 Quiz
1
Discussions
- Week 4 Discussion
Week 4 Honors Assignment
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1
PeerReview
1
Peer Review
- Project 2
Week 5 Information
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1
Videos
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2
Readings
1
Videos
- Introduction to Week 5
2
Readings
- Week 5 Overview
- Week 5 Readings and Resources
Week 5 Lesson
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7
Videos
7
Videos
- 5.1. Building Defense by Building a Fence
- 5.2. Maximizing Defense by Customizing the Fence
- 5.3. Stress Biology: Caring for the Inside First
- 5.4. Behavior: The Window to Stress
- 5.5. Predators and Prey: The Origins of Stress
- 5.6. Thoughtful Management: The Foundation of Well-Being
- 5.7. Changing Stress: Movement and Thermal
Week 5 Assignments
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1
Discussion
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1
Assignment
1
Assignment
- Week 5 Quiz
1
Discussions
- Week 5 Discussion
Week 5 Honors Assignment
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1
PeerReview
1
Peer Review
- Submission of Discussion Sample
Week 6 Information
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1
Videos
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2
Readings
1
Videos
- Introduction to Week 6
2
Readings
- Week 6 Overview
- Week 6 Readings and Resources
Week 6 Lesson
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7
Videos
7
Videos
- 6.1. Food Safety: The Invisible Net and Whole Chain Approach
- 6.2. CSI: Foodborne Infections
- 6.3. Ebola: Fruit, Bats, and People
- 6.4. How Secure is Your Next Lunch?
- 6.5. Foreign Infectious Disease: The Enemy Without and the Control Within
- 6.6. That's All, Folks!
- Sustainable Food Production Outtakes
Week 6 Assignments
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1
Discussion
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1
Plugin
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1
Assignment
1
Assignment
- Week 6 Quiz
1
Discussions
- Week 6 Discussion
Auto Summary
Explore the impact of infectious diseases on sustainable food production in the "Sustainable Food Production Through Livestock Health Management" course. Designed for those in Science & Engineering, this Coursera course, led by expert instructors, blends scientific knowledge with practical problem-solving skills. Over 1140 minutes, you'll delve into animal health, growth, immunity, and infection across various sectors like beef, dairy, poultry, and pigs. Perfect for those aiming to address food security and agricultural competitiveness, with flexible Starter and Professional subscription options. Ideal for anyone seeking foundational skills in sustainable livestock management.
Dr. Jim Lowe, DVM, MS, Dip ABVP (Food Animal)
Dr. Brian Aldridge, BVSc, MS, PhD, Dip ACVIM (Large Animal), MRCVS