AGRI302275 Production of primary food of animal origin


Type
Lecture and seminar
Semester hours
2
Lecturer (assistant)
Gierus, Martin
Organisation
Animal Nutrition, Livestock Products and Nutrition Physiology
Offered in
Sommersemester 2026
Languages of instruction
Englisch

Content

The course provides an overview of agricultural production methods and their influence on the quality of animal staple foods and their impact on the environment.
The focus is on the production of milk (cattle, goats, sheep), meat (cattle, pigs, poultry) and eggs.

The course is held in the form of lectures, which are supplemented by interactive elements and practical examples. An excursion is also offered.

The following topics are covered:
- Feed (quality, origin, feed law, ...)
- Nutrient turnover (requirements, nutrient turnover, ...)
- Milk production (cattle, sheep, goats)
- Production of meat (beef, pork, poultry)
- Production of eggs
- Environmental impacts - nutrient balancing

Previous knowledge expected

no substantive conditions required

Objective (expected results of study and acquired competences)

The students are capable to reproduce the relevant practical knowledge, will be able to give their expertise as well as to identify relationships, describe and discuss topics of animal production.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.