UIUC - Sustainable Food Production Through Livestock Health Management
- Offered byCoursera
Sustainable Food Production Through Livestock Health Management at Coursera Overview
Duration | 19 hours |
Start from | Start Now |
Total fee | Free |
Mode of learning | Online |
Difficulty level | Beginner |
Official Website | Explore Free Course  |
Credential | Certificate |
Sustainable Food Production Through Livestock Health Management at Coursera Highlights
- Shareable Certificate Earn a Certificate upon completion
- 100% online Start instantly and learn at your own schedule.
- Flexible deadlines Reset deadlines in accordance to your schedule.
- Beginner Level
- Approx. 19 hours to complete
- English Subtitles: Arabic, French, Portuguese (European), Italian, Vietnamese, German, Russian, English, Spanish
Sustainable Food Production Through Livestock Health Management at Coursera Course details
- 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.
Sustainable Food Production Through Livestock Health Management at Coursera Curriculum
Course Orientation
Welcome to Sustainable Food Production Through Livestock Health Management!
About the Discussion Forums
Syllabus
Updating Your Profile
Social Media
Orientation Quiz
Introduction to Week 1
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 Overview
Week 1 Readings and Resources
Week 1 Quiz
Week 2: Disease as a Barrier to Sustainability
Introduction to Week 2
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 Overview
Week 2 Readings and Resources
Week 2 Quiz
Week 3: Animals' Response to Infectious Disease
Introduction to Week 3
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 Overview
Week 3 Readings and Resources
Week 3 Quiz
Week 4: Our Role in Fighting Infectious Disease
Introduction to Week 4
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 Overview
Week 4 Readings and Resources
Week 4 Quiz
Week 5: Our Role in Preventing Infectious Disease
Introduction to Week 5
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 Overview
Week 5 Readings and Resources
Week 5 Quiz
Week 6: Infectious Disease and the World's Food
Introduction to Week 6
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 Overview
Week 6 Readings and Resources
Week 6 Quiz
Sustainable Food Production Through Livestock Health Management at Coursera Admission Process
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