- Course Code
- AG 3029
- Credit Points
- 15
- Course Coordinator
- Dr I E Edwards
Pre-requisites
Overview
The application of scientific principals to the economically efficient production of meat and milk will be explored through two farm case studies augmented with information gained from computer aided learning packages, rationing software and lectures. Emphasis will be placed on the effect of nutrition, environment and physiology on the production of milk, meat and replacement stock in commercial pig, beef and dairy enterprises.
Structure
Thread I: 6 week course - 3 two hour lectures per week, two hours of group work per week, two field trips, two practicals sessions. Each student will contribute to 2 seminar presentations during the course.
Assessment
1st Attempt: 1 two-hour examination (60%) and 2 case studies (20%) each.
Resit: 1 two-hour examination (60%) and 2 case studies (20%) each.