This course will explore the concepts driving current food production science (population growth, urbanization, emerging affluence, resource constraints, and underlying biological limits) with the main focus on livestock production. Each of the major food animal species (dairy, swine, beef, and poultry) will be covered in terms of their universal life cycles, constraints to production and emerging societal issues. 

Throughout the course, we will tackle some difficult and important questions:

Myths and misconceptions surrounding the animal food systems will be discussed. We’ll also look closely at some of the global issues, problems, and challenges in these food systems which scientists, farmers, and veterinarians, are attempting to solve through collaboration.

Lectures will be delivered by several experts from the University of Pennsylvania, School of Veterinary Medicine who are intimately involved in the study and advancement of animal production systems. The course is geared towards learners who seek a greater understanding of animal food systems as well as those who might have never visited an animal farm, but have a desire to learn more about where some of our food comes from and issues surrounding sustainability.

Animal food systems will be introduced and we’ll look at production processes here and across the globe with an eye on our growing population, demands of emerging economies, and more.

The benefits, concerns, ethical aspects, and management of environmental resources used in animal production systems will be discussed.

We’ll explore the what, how, and why aspects of animal feeding and how its production affects our environment. We’ll also talk about genetic selection and emerging technologies in animal breeding.