Animal Production and Health Nutrition

Land, Agriculture and Food Sciences

Course Overview

Agriculture is an applied science involved in many branches of the food and fibre industry. The aim of the course is to train students in the latest agricultural techniques, within the context of small stock, viticulture, and crop production. Students may choose between a crop production or an animal production specialisation.

Course Objectives

  • Understanding the interaction of livestock with people and the environment
  • Gaining an overview of the factors that influence livestock production
  • Implementing control strategies by integrating this knowledge with the principles of epidemiology, economics and disease control within the context of management and infrastructure
  • Communicating effectively on the health of animal and human populations to a range of audiences including the general public, farmers, politicians, and other key policy makers
  • Describe some of the major diseases arising from agricultural livestock
  • Relate the requirements of farm animals to building design, equipment and housing systems employed
  • Describe the appropriate facilities and equipment for handling livestock
  • Appriaise specified enterprises for both physical and financial performance.

Course Outline


  • The production cycle of the dairy cow
  • Summer grazing managemetn
  • Winter feeding straetgies
  • Housing systems and wlefare considerations
  • Milk marketing and milk pricing
  • Breeding and herd improvement.


  • Calf rearing
  • Importance of breed and sex on choice of production system
  • Indoor and extensive production systems
  • Sucked calf production
  • Performance targets
  • Marketing and carcass classification.


  • Sheep industry stratification
  • The sheep production cycle
  • Hill, upland and lowland production
  • Nutrition and health
  • Lamb finishing ans selection of lambs for the market
  • Physical and financial appraisal of sheep systems.


  • Breeding and breeding programmes
  • Mating and farrowing management
  • Weaning systems and grower and finishing programmes
  • Performance criteria and slaugher
  • Indoor and outdoor pig production
  • Welfare issues and quality assurance.


  • Establishment and development of poultry keeping
  • Eggs and broiler management and production
  • Egg quality measurement
  • Environmental considerations and requiremens for indoor and free range systems.
Study Online


1 Week Face to Face Classes


2 Week Face to Face Classes


Course Features
  • 8 Weeks Online
  • 1-2 Weeks Classes
  • Certified

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