Feeding the World

Course Overview

What does this course tell?
(Please note that the following overview content is from the original platform)
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: What are the major health benefits and potential concerns regarding the production and consumption of animal products? How does animal production affect the efficient use of resources and impact our environment? Can cost of production be reduced to meet growing demand for animal products around the globe while maintaining health and safety for both animals and consumers? What are the different types of animal food production systems? 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.

We considered the value of this course from many aspects, and finally summarized it for you from two aspects: skills and knowledge, and the people who benefit from it:
(Please note that our content is optimized through artificial intelligence tools and carefully reviewed by our editorial staff.)
What skills and knowledge will you acquire during this course?
During this course, learners will acquire the following skills and knowledge:
1. Understanding of the concepts driving current food production science, including population growth, urbanization, emerging affluence, resource constraints, and underlying biological limits.
2. In-depth knowledge of livestock production, with a focus on the major food animal species such as dairy, swine, beef, and poultry.
3. Familiarity with the universal life cycles of each food animal species and the constraints to their production.
4. Awareness of emerging societal issues related to livestock production.
5. Knowledge of the major health benefits and potential concerns regarding the production and consumption of animal products.
6. Understanding of how animal production affects the efficient use of resources and its impact on the environment.
7. Ability to analyze and discuss the cost of production in meeting the growing demand for animal products globally while maintaining health and safety for both animals and consumers.
8. Familiarity with different types of animal food production systems.
9. Recognition and debunking of myths and misconceptions surrounding animal food systems.
10. Understanding of global issues, problems, and challenges in animal food systems and the collaborative efforts of scientists, farmers, and veterinarians to solve them.
11. Exposure to lectures delivered by experts from the University of Pennsylvania, School of Veterinary Medicine who are actively involved in the study and advancement of animal production systems.
12. Greater understanding of animal food systems for learners who seek it, including those who have never visited an animal farm but have an interest in learning about the origins of their food and issues related to sustainability.
Who will benefit from this course?
This course will benefit individuals who are interested in or work in the fields of agriculture, animal science, veterinary medicine, and food production. It will also be valuable for policymakers, environmentalists, and anyone concerned about the sustainability and impact of food production on the environment. Professionals in the livestock industry, such as farmers, ranchers, and animal nutritionists, will gain a deeper understanding of the challenges and constraints they face in producing animal products. Additionally, individuals who are curious about the sources of their food and want to learn more about the global issues and challenges in food systems will find this course informative.