Breeding and Management of Ruminant and Monogastric

The course aims to train a highly professional technician in animal production, who understands the demands of the breeding sector of the main species of zootechnical interest of polygastric and monogastric. The aim of the course is for students to develop knowledge regarding the management aspects related to primary productions that fall within the quality systems.

1. Knowledge and understanding: at the end of the course the student will acquire knowledge of the current technical aspects of livestock production of cattle and pigs, also in relation to issues relating to animal welfare, sustainability and product quality.
2. Applying knowledge and understanding: the student must be able to apply the knowledge acquired for the identification and understanding of the different aspects that characterize animal production systems, also in relation to new technologies applied to livestock systems aimed at improving their sustainability and animal welfare in critical stages of breeding.
3. Making judgments: the student must be able to critically and proactively approach the study of the subject, analysing the material provided by the teacher and the recommended texts. The practical activities in the classroom and on the farm will help develop the student's critical and judgmental skills on issues relating to the management of farms, also in relation to animal welfare, their sustainability and product quality.
4. Communication skills: the student must demonstrate the ability to use the specific technical terminology relating to the topics covered in the course. Group work during the practical activities carried out will contribute to the student's development of the ability to communicate and correctly transmit what has been learned.
5. Lifelong learning skills: the notions and reasoning skills acquired during teaching will allow the student to independently continue the study, in-depth analysis and continuous updating of their knowledge in the field of animal husbandry both during their university career and in the world of work.