Sustainable Food Production Through Livestock Health Management

Understanding the effects of infection on animal-based sustainable food production is essential. This is why there is an increasing demand for agricultural workers who can integrate knowledge about animal health with understanding consumer preferences within the contexts of business efficiency, economic reality and ethics. Current evidence indicates that there are a shortage of individuals with the problem-solving and knowledge skills needed to keep pace with rapid advancements in animal science and nutrition. This shortage could have wide-ranging consequences and may cause problems in certain countries' food security or agricultural economic competitiveness.

This course will examine the impact of infectious diseases on animal-based sustainable food production. This course's content and learning outcomes will apply to all food production areas (e.g. beef, dairy and poultry as well as pigs). The instructors will give participants a solid scientific foundation for understanding infectious diseases in animal-based food production. However, the focus of this course will be practical problem solving and will aim to provide participants with the tools necessary to make a contribution to sustainable food production.