AGRI302275 Production of primary food of animal origin

Type
Lecture and seminar
Semester hours
2
Lecturer (assistant)
Khiaosa-Ard, Ratchaneewan
Organisation
Animal Nutrition, Livestock Products and Nutrition Physiology
Offered in
Sommersemester 2026
Languages of instruction
Englisch
Content

Animal-origin foods are pivotal to food systems—providing high-quality protein and micronutrients, livelihoods and trade, and circularity via by‑products—while posing distinct sustainability, welfare, and safety challenges that production systems must balance. This course offers an integrated overview of production systems for primary foods of animal origin (milk, meat, and eggs), emphasizing how nutrition and production systems shape the yield and quality of the animal products. The course also embeds One Health, sustainability, and ethics related to the production of primary foods of animal origin.

This course integrates core principles with practical examples and case studies and aims to stimulate critical thinking and collaborative learning.

Topics covered include:
•Food system, One Health and sustainability
•Fundamentals of yield and quality of animal products
•Basics about nutrition and nutrient balancing
•Production system typologies and performance
•Dairy production and milk quality
•Meat production systems and meat quality
•Egg production and egg quality
•Animal product safety related to feed contaminants
•Health, welfare, biosecurity controls with relevance to animal product quality outcomes
•Global trends and future directions of production of food of animal origin
Previous knowledge expected

No previous knowledge or substantive conditions required
Objective (expected results of study and acquired competences)

Learning Outcomes
•Compute and interpret core yield and quality metrics across species and link pre-harvest factors to outcomes.
•Describe how production system choices and nutritional factors influence yield, composition, and sensory/technological quality of primary animal products.
•Learn future trends and roles of livestock production in the food system, integrating One Health, sustainability, and ethics.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.