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Learn about the impact of infectious diseases on sustainable animal food production by understanding the science of growth, immunity, and infection and learning the problem-solving skills needed to advance animal health and food production through best management practices.
There is a growing global need in agricultural production for a workforce that is capable of integrating knowledge of animal health and production with an understanding of consumer preferences in the context of economic reality, business efficiency, and ethical constraint. . However, current evidence suggests that there is a growing shortage of people with the knowledge and problem-solving skills to match the rapid advances being made in animal health, science, and food production. The results of this scarcity are far-reaching and could create challenges to food security and agricultural economic competitiveness in some countries. In this course we will explore the effect of infectious diseases on the sustainable production of food of animal origin. The content and learning outcomes of this new course will be designed to be relevant to different food production sectors (ie, beef, dairy, poultry, and pork). While instructors will provide participants with a solid scientific foundation for understanding the impact of infectious diseases on animal food production, the emphasis of the material will be on practical problem solving and will be geared towards equipping participants with a platform to develop the necessary skills to contribute to sustainable food production.
Course Orientation
Week 2: disease as a barrier to sustainability
Week 3: response of animals to infectious diseases
Week 4: Our role in the fight against infectious diseases
Week 5: Our role in preventing infectious diseases
Week 6: Infectious Diseases and the Food of the World
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Associate professor
Integrated Animal Feed Management Systems, Faculty of Veterinary Medicine
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