ANIML SC 3018RW - Pig Production - Science into Management III
General Course Information
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Course Details
| Course Code | ANIML SC 3018RW |
| Course | Pig Production - Science into Management III |
| Coordinating Unit | School of Animal & Veterinary Sciences, Faculty of Sciences |
| Term | Summer School |
| Mode | Internal |
| Level | Undergraduate |
| Location/s | North Terrace |
| Units | 3 |
| Contact | Not applicable |
| Prerequisites | Not applicable |
| Corequisites | Not applicable |
| Incompatible | ANIML SC 3001RW |
| Assumed Knowledge | ANIML SC 2503RW |
| Restrictions | Not applicable |
| Quota | Not applicable |
| Course Description | Pork is the most consumed meat in the world and the second largest agricultural commodity. The management of modern pork production systems is based on detailed information on all aspects of the enterprise, including genetics and breeding, animal nutrition and growth performance, environmental and welfare requirements, health status, reproductive efficiency and product (meat) quality. This course will consider the advantages and disadvantages of various modern pork production systems (including welfare considerations, economic factors, the demand for product consistency, food safety issues, and other consumer expectations). The main factors that are required for the successful management of pigs are discussed, focusing on the management of suckling piglet, the weaner/grower pig and the breeding sow. This course is offered by the National Centre for Pork Industry Training and Education, based at Roseworthy Campus. It includes lectures; site visits to commercial operations, and other practical sessions. It is intended that students completing the course will understand both commercial pork production and the science that underlies it. |
Detailed Course Information
Includes Learning Objectives, Learning Resources, Teaching & Learning
Course Timetable
The full timetable of all activities for this course can be accessed from the Course Planner.
