976301 Production of primary food of animal origin (in Eng.)

Art
Vorlesung und Seminar
Semesterstunden
2
Vortragende/r (Mitwirkende/r)
Gierus, Martin
Organisation
Angeboten im Semester
Sommersemester 2025
Unterrichts-/ Lehrsprachen
Englisch
Lehrinhalt

Unit 1: Introduction and framework conditions
1. overview: Importance of animal production in nutrition and the environment.
2. introduction to legal principles (e.g. feed legislation, animal welfare, environmental regulations).

Unit 2: Feed - the basis of production
1. quality and origin of animal feed.
2. processing and storage: influence on nutritional value and hygiene.
3. legal aspects: Feed legislation, declaration, import/export.

Unit 3: Nutrient metabolism and requirements
1. basics of nutrient turnover: energy, protein, minerals, vitamins.
2. calculation of requirements for different animal species and production targets.
3. practical implementation: feeding concepts and their optimisation.

Unit 4: Production of animal products
A) Milk production:
1. production methods for cattle, goats, sheep.
2. influence of husbandry and feeding on milk quality.
3. sustainability in milk production.
B) Meat production:
1. production systems for cattle, pigs, poultry.
2. influence of husbandry and slaughtering methods on meat quality.
3. animal welfare and meat quality: areas of conflict and solutions.
C) Egg production:
1. husbandry systems and their effects (barn, free-range, organic).
2. influence of feeding and husbandry on egg quality.

Unit 5: Environmental impacts and sustainability
1. nutrient balancing in animal production: methods and tools.
2. effects of animal husbandry on the environment (e.g. methane, ammonia, nitrate).
3. strategies to reduce negative environmental impacts.
Inhaltliche Voraussetzungen (erwartete Kenntnisse)

No content requirements necessary
Lehrziel

Professional competences:
1. assessment of the production of animal products:
Students will be able to analyse and critically evaluate agricultural production processes (milk, meat, eggs) based on the specialist knowledge they have acquired, including aspects of animal welfare, environmental impacts and product quality.

2. understanding of interrelationships:
Students will be able to recognize the influence of feeding, husbandry and production methods on the quality of animal products and classify the effects on the environment and sustainability.

3. knowledge of legal and ecological framework conditions:
They understand the essential legal requirements (e.g. feed legislation, environmental regulations) and can apply these in practice.


Methodological competences:
1. systematic analysis and evaluation:
Students are able to create and interpret nutrient balances, analyse production data and evaluate quality characteristics of animal products in a scientifically sound manner.

2. application of tools and models:
They will be able to apply methods for nutrient balancing and sustainable planning and develop practical solutions.

3. presentation of results:
You will learn to present relevant topics in a precise and structured manner in a practice-orientated presentation and to present them to a specialist audience.


Social and communication skills:
1. critical discussion:
Students will be able to present scientifically sound opinions, critically scrutinize the processes involved in the production of animal staple foods and make well-founded arguments in discussions.

2. interdisciplinary thinking:
They are able to understand relationships between production, quality and environmental impacts and apply their knowledge to current problems.

3. teamwork and co-operation:
As part of group work and excursions, students practice working together to find solutions and incorporating different perspectives.


Transfer competences:
1. practice-orientated problem solving:
They can apply the acquired knowledge to practical challenges in agriculture and the processing of animal products.

2. sustainability assessment:
Students recognize the relevance of sustainable production systems and develop solution approaches to minimise negative environmental impacts.
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