The Sustainable Livestock Production Systems course will explore various livestock production systems and the opportunities and challenges of implementing sustainable practices. Through eight weeks of interactive online sessions and discussions delivered through the University of Reading’s Virtual Learning Environment, you will develop a detailed understanding of environmental, social, and economic factors associated with sustainability across various livestock sectors.
After completing the course, you will have an excellent understanding of sustainability factors impacting livestock production systems. You will be able to identify specific issues relating to pig, poultry, dairy, and ruminant meat production systems. This will be of particular use to professionals working with livestock and looking to develop sustainability. It would also be relevant to anyone across the food industry looking to increase their understanding of these topics.
By the end of the course, participants will be able to:
- Critically evaluate the challenges and opportunities facing different livestock sectors
- Critically evaluate measures to improve the sustainability of a livestock production system
- Use appropriate tools to identify reliable information and literature on this topic
Topics within this course:
- Pig production systems
- Poultry production systems
- Dairy production systems
- Ruminant meat production systems
Each topic will be introduced with some interactive online material and downloadable materials. There will be a series of online discussions and exercises to support learning. An online presentation by each participant on a blueprint for sustainable livestock production will form the basis of discussion at the end of the course and form part of the assessment of the course.
Assessment (postgraduate programme students only):
The course will be assessed by written coursework and a screencast/ online presentation. The report will review the sustainability (economic, environmental and social) of a particular livestock production system and how its sustainability may be improved. This would comprise 60% of the overall course assessment. An online presentation (screencast) will be prepared to propose a blueprint for sustainable livestock production. This will be uploaded for viewing by peers and academic staff as part of an online conference/discussion. The presentation and contributions to the online discussion will comprise the remaining 40% of the overall course mark.
Online exercises and quizzes, and feedback and contributions from others in the online discussion forum will provide the basis for formative assessment.
|Type/Duration||8 Weeks online|
|Entry Requirements||Graduate level or relevant experience|
|Course Provider||University of Reading|
|Provider Reference Number||APMA115|
|Course Arrangements||Full joining instructions will be confirmed by the course provider.|
|Course Location||Online, University of Reading|
|Cohort||Continued Professional Development|
Contact Name for Enquiries: Fiona Lee or Cathy Crips
Email address: email@example.com
Telephone Number: 0118 378 3312 or 0118 378 8722