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所在平台: Coursera |
课程主页: https://www.coursera.org/learn/livestock-farming
课程评论：没有评论
课程名称：通过畜牧健康管理实现可持续食品生产 课程概述： 本课程将帮助学员了解传染病对可持续动物性食品生产的影响，通过掌握生长、免疫及感染的科学知识，以及学习解决问题的技能，推动动物健康和食品生产的最佳管理实践。在全球农业生产中，对能够结合动物健康与生产知识、消费者偏好及经济现实的专业人才的需求不断增加，但目前有效的证据显示，具备所需知识和解决问题能力的人才相对匮乏，这可能对某些国家的食品安全和农业经济竞争力构成挑战。 本课程将探讨传染病对可持续动物性食品生产的影响，内容与学习成果将涵盖不同的食品生产领域（如牛肉、乳制品、禽类和猪肉）。讲师将为学员提供强有力的科学基础，帮助其理解传染病对动物性食品生产的影响，同时强调实用的解决问题能力，以培养学员为可持续食品生产做出贡献的技能。 课程大纲： 1. 课程导向：熟悉课程、同学和学习环境，并获得完成课程所需的技术技能。 2. 第一周：动物与可持续食品生产：回顾动物系统设计的普遍和历史原则，探讨遗传学、营养和环境管理如何通过影响动物生长、发育及生产的生理过程来提高效率。 3. 第二周：疾病作为可持续性的障碍：研究营养与健康之间的关系，探讨疾病如何干扰生命和生产各阶段的有效营养摄入及利用。 4. 第三周：动物对传染病的反应：将农场及每个生产系统视为生态系统，介绍动物与微生物之间的共生关系，探讨生态管理微生物对增强宿主抵抗力和生产效率的益处。 5. 第四周：我们在抗击传染病中的角色：分析传染病对动物福利和生产系统效率的影响，讨论个体与群体层面上如何衡量和管理疾病。 6. 第五周：我们在预防传染病中的角色：探讨照护者在管理、预防和控制家畜生产系统中传染病的作用，研究如何利用捕食-被捕食者关系设计管理策略以缓解生理和心理压力。 7. 第六周：传染病与全球食品安全：讨论传染病对区域、国家及全球的食品安全与保障的影响，了解重要传染病（如埃博拉病毒和口蹄疫）的追踪与调查方法。 本课程旨在为学员提供解决农业生产中面临的挑战的知识和能力，从而促进可持续食品生产的发展。
Name:Course Orientation
Description: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.
Name:Week 1: Animals and Sustainable Food Production
Description: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
Name:Week 2: Disease as a Barrier to Sustainability
Description: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.
Name:Week 3: Animals' Response to Infectious Disease
Description: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.
Name:Week 4: Our Role in Fighting Infectious Disease
Description: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.
Name:Week 5: Our Role in Preventing Infectious Disease
Description:This week we will be discussing the role of caregivers in managing, preventing, and controlling infectious disease in livestock-based production systems, and help you appreciate how an understanding of the prey-predator relationship can be used in the design of management strategies to offset physical, physiological, and psychological stress.
Name:Week 6: Infectious Disease and the World's Food
Description:This week we will be discussing infectious disease and its impact on food safety and security at the regional, national, international, and global level. We will also help you understand how outbreaks of important infectious diseases, such as Ebola and foot-and-mouth disease, are tracked and investigated.
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.
