The course integrates various disciplines, such as animal nutrition,
animal welfare, animal husbandry, animal health, meat quality, economics
and environmental impact on sustainable meat production under Nordic
conditions. The course will deliver a holistic understanding of meat
production systems in the Nordic countries with an international
perspective by using interdisciplinary research in teaching. Teachers are
senior researchers or scientists within agricultural universities, and
they are chosen as they are experts in the topic they are teaching.
Lectures are balanced with workshops in topics of individual student´s
interest. The course will consist of lectures, group work, cases,
excursions, student presentations and reports. Participation in lectures
and workshops are mandatory. The report needs to be submitted within one
month after the course.
Extent:
3 credits
Prerequisites
Admitted to a postgraduate program in animal science, biology, veterinary
medicine, food science, nutrition, nursing, or related subjects, or to a
residency program in veterinary science.