4.8
stars
410 ratings

Dr. Jim Lowe, DVM, MS, Dip ABVP (Food Animal) +1 more instructor

20,131 already enrolled

Offered By

Sustainable Food Production Through Livestock Health Management

University of Illinois at Urbana-Champaign

About this Course

20,565 recent views

Learn about the impact of infectious disease on sustainable animal-based food production by understanding the science of growth, immunity, and infection and by learning the problem-solving skills needed to advance animal health and food production through optimal 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 required to match the rapid advances being made in animal health, science, and food production.  The results of this shortage are wide-ranging and could lead to challenges in food security and agricultural economic competitiveness in some countries.

In this course we will explore the effect of infectious disease on sustainable animal-based food production. The content and learning outcomes of this new course will be designed to be relevant across different food production sectors (i.e., beef, dairy, poultry, and pigs). While the instructors will provide the participants with a strong scientific base for understanding the impact of infectious disease in animal-based food production, the emphasis of the material will be on practical problem-solving and will be directed towards equipping participants with a platform for developing the skills needed to contribute to sustainable food production.

Learner Career Outcomes

50%

started a new career after completing these courses

25%

got a tangible career benefit from this course

14%

got a pay increase or promotion

Shareable Certificate

Earn a Certificate upon completion

100% online

Start instantly and learn at your own schedule.

Flexible deadlines

Reset deadlines in accordance to your schedule.

Beginner Level

Approx. 19 hours to complete

English

Subtitles: Arabic, French, Portuguese (European), Italian, Vietnamese, German, Russian, English, Spanish

Skills you will gain

Disease ControlAnimalNutritionAnimal Behavior

Learner Career Outcomes

50%

started a new career after completing these courses

25%

got a tangible career benefit from this course

14%

got a pay increase or promotion

Shareable Certificate

Earn a Certificate upon completion

100% online

Start instantly and learn at your own schedule.

Flexible deadlines

Reset deadlines in accordance to your schedule.

Beginner Level

Approx. 19 hours to complete

English

Subtitles: Arabic, French, Portuguese (European), Italian, Vietnamese, German, Russian, English, Spanish

Instructors

Instructor rating

4.91/5 (87 Ratings)

Dr. Jim Lowe, DVM, MS, Dip ABVP (Food Animal)

Associate Professor

Integrated Food Animal Management Systems, College of Veterinary Medicine

20,131 Learners

1 Course

Dr. Brian Aldridge, BVSc, MS, PhD, Dip ACVIM (Large Animal), MRCVS

Clinical Professor

Integrated Food Animal Management Systems, College of Veterinary Medicine

20,131 Learners

1 Course

Offered by

University of Illinois at Urbana-Champaign

The University of Illinois at Urbana-Champaign is a world leader in research, teaching and public engagement, distinguished by the breadth of its programs, broad academic excellence, and internationally renowned faculty and alumni. Illinois serves the world by creating knowledge, preparing students for lives of impact, and finding solutions to critical societal needs.

Syllabus - What you will learn from this course

Content Rating98%(2,917 ratings)

Week

Week 1

2 hours to complete

Course Orientation

You will become familiar with the course, your classmates, and our learning environment. The orientation will also help you obtain the technical skills required for the course.

2 hours to complete

1 video (Total 3 min), 4 readings, 1 quiz

2 hours to complete

Week 1: Animals and Sustainable Food Production

This week we will review the universal and historical principles underlying livestock system design, and how management of genetics, nutrition, and the environment have advanced efficiency through their impact on the physiological processes that control animal growth, development, and production

2 hours to complete

7 videos (Total 70 min), 2 readings, 1 quiz

Week

Week 2

3 hours to complete

Week 2: Disease as a Barrier to Sustainability

This week we will demonstrate the link between nutrition and health at every stage of life and production by examining the science behind efficient nutritional intake, uptake, and utilization, and exploring the mechanisms by which disease can interfere with these processes.

3 hours to complete

7 videos (Total 66 min), 2 readings, 2 quizzes

7 videos

Introduction to Week 2 1m

2.1. The "Inside" Science of Nutrition 11m

2.2. The Particles and Partitioning of Dietary Nutrients 9m

2.3. Failure of Nutrient Utilization: Characterization and Treatment17m

2.4. The Two-Way Street of Organ System Health and Nutrition10m

2.5. Nutrition and Disease: From Tip to Tail7m

2.6. The Toll of Infectious Disease on Growth and Production8m

2 readings

Week 2 Overview10m

Week 2 Readings and Resources10m

1 practice exercise

Week 2 Quiz30m

Week

Week 3

4 hours to complete

Week 3: Animals' Response to Infectious Disease

This week we will introduce the concept of the farm and each production system as an ecosystem in which animals and microbes live in mutualistic relationships, and explain the beneficial impact of ecologically managing the microbes alongside the animals to enhance host defense, animal health, and production efficiency.

4 hours to complete

11 videos (Total 95 min), 2 readings, 2 quizzes

11 videos

Introduction to Week 3 1m

3.1. Microbes: Friend or Foe? 10m

3.2. Promoting Friendly Farm Infections 7m

3.3. Microbial Colonization in the Newborn World 8m

3.4. The Farm: It’s a Bug’s World 8m

3.5. In Defense of Normality 12m

3.6. The Energetic Cost of Defense 7m

3.7. When the Defense Cannot Defend 14m

3.8. The War Within 7m

3.9. Defending the Airways 7m

3.10. Defending the Next Generation 8m

2 readings

Week 3 Overview10m

Week 3 Readings and Resources10m

1 practice exercise

Week 3 Quiz30m

Week

Week 4

3 hours to complete

Week 4: Our Role in Fighting Infectious Disease

This week we consider the ravages of infectious disease on animal well-being and production system efficiency by considering disease as a war between infectious agents and their reluctant hosts, acting both at an individual and population level that can be measured and managed.

3 hours to complete

6 videos (Total 75 min), 2 readings, 2 quizzes

Reviews

4.8

111 reviews

5 stars
84.87%
4 stars
12.68%
3 stars
1.70%
2 stars
0.48%
1 star
0.24%

TOP REVIEWS FROM SUSTAINABLE FOOD PRODUCTION THROUGH LIVESTOCK HEALTH MANAGEMENT

by AVMay 7, 2020

Excelente curso. Muy buen contenido de vídeos y la opción a trabajo extra es muy buena. La carga de trabajo es ligera pero buena. Los proyectos me encantaron. En verdad vale la pena.

by NAOct 18, 2018

sustainable food production through livestock is a very organized and impressive course.it fulfill the modern requirements and gives us more efficient knowledge about animals

by VSMay 11, 2020

It's help me to get more information about diseases, management and most importantly feed stuff. Thank you so much dear lecturers. Its enjoyable learning. Thank you all

by MSApr 24, 2021

This was an excellent course. Very topical and well done. So great to hear about livestock management from a veterinary health perspective. Very interesting. Thank you.

View all reviews

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The course may offer 'Full Course, No Certificate' instead. This option lets you see all course materials, submit required assessments, and get a final grade. This also means that you will not be able to purchase a Certificate experience.
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More questions? Visit the Learner Help Center.

Sustainable Food Production Through Livestock Health Management

Sustainable Food Production Through Livestock Health Management

About this Course

Learner Career Outcomes

50%

25%

14%

Skills you will gain

Learner Career Outcomes

50%

25%

14%

Instructors

Dr. Jim Lowe, DVM, MS, Dip ABVP (Food Animal)

Dr. Brian Aldridge, BVSc, MS, PhD, Dip ACVIM (Large Animal), MRCVS

Offered by

University of Illinois at Urbana-Champaign

Syllabus - What you will learn from this course

Week 1

Course Orientation

Week 1: Animals and Sustainable Food Production

Week 2

Week 2: Disease as a Barrier to Sustainability

Week 3

Week 3: Animals' Response to Infectious Disease

Week 4

Week 4: Our Role in Fighting Infectious Disease

Week 5

Week 5: Our Role in Preventing Infectious Disease

Week 6

Week 6: Infectious Disease and the World's Food

Reviews

TOP REVIEWS FROM SUSTAINABLE FOOD PRODUCTION THROUGH LIVESTOCK HEALTH MANAGEMENT

Frequently Asked Questions

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