ANIML SC 3018RW - Pig Production - Science into Management III

Roseworthy Campus - Winter - 2022

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. 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.

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Course Details

Course Code	ANIML SC 3018RW
Course	Pig Production - Science into Management III
Coordinating Unit	School of Animal and Veterinary Sciences
Term	Winter
Level	Undergraduate
Location/s	Roseworthy Campus
Units	3
Contact	10 day intensive course involving blocks of lectures, and tutorials / interactive learning sessions and field trips (practicals); 3rd week allowed for assignment completion and preparation of theory exam
Available for Study Abroad and Exchange	Y
Assumed Knowledge	ANIML SC 2503RW

Course Staff

Course Coordinator: Dr Will van Wettere

Course Timetable

The full timetable of all activities for this course can be accessed from Course Planner.

Course Learning Outcomes

1	To understand the science underlying the genetics, reproduction, nutrition, environment & health of pigs
2	To understand how these inputs can be manipulated to improve the efficiency of a pork production enterprise
3	To understand how these inputs fit together into a complete enterprise that can be analysed
4	To understand the impact of contemporary issues (e.g. animal welfare, antibiotic use & effluent pollution of the local environment) on the pork enterprise

University Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

University Graduate Attribute	Course Learning Outcome(s)
Attribute 1: Deep discipline knowledge and intellectual breadth Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.	1, 4
Attribute 2: Creative and critical thinking, and problem solving Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.	3
Attribute 3: Teamwork and communication skills Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.	3,4
Attribute 8: Self-awareness and emotional intelligence Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.	3,4

Learning Resources

Recommended Resources

CDs required for the major assignment are available in the Roseworthy Library and have been installed on the Roseworthy Library computers.

Online Learning

MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).
Learning & Teaching Activities
Learning & Teaching Modes

No information currently available.

Workload

No information currently available.

Learning Activities Summary
Lecture topics
- Pig industry overview
- Pig production systems, management and efficiency
- Pig Reproduction
- Farrowing house management
- Pig Nutrition
- Breeding herd management
- Environmental impact of pig production systems
- Domestic and International marketing
- Product quality
- Pig Health
- Welfare and Behaviour
- Waste management
Practical activities
- Commercial site visit
- Commercial abattoir
- Boar stud
Tutorial activities and interactive learning sessions
- Pig Reproduction
- Farrowing house management
- Breeding herd management
- Welfare and Behaviour
- Pig Health and Post Mortems
Discussion session on marketing, environmental impacts and product quality.

The University's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment Task	Task Type	Weighting	Hurdle? Yes/No	Learning Outcome/s	Approximate timing of assessment
Theory Examination	Summative	50%	No	1, 2 & 4	One week after course has been completed
Piggery Consultancy Assignment	Summative	50%	No	1 - 3	Week 3

Assessment Detail

Theory Examination (50% of final grade) – 3 hours, combines short and long answer questions

Piggery Consultancy Assignment (50% of final grade) – guidelines will be provided at the beginning of the course. A 3,000 word report describing the management of a pig production system.

Submission

If an extension is not applied for, or not granted, then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through Access Adelaide.

Student Feedback

The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator