Poultry Production

After completing the course, the student will have achieved the following learning outcomes:

Knowledge:

• have knowledge of the anatomy and physiology of poultry
• have knowledge of the natural behaviour and behavioural needs of poultry
• have knowledge of feeding and nutrition of poultry
• have knowledge of poultry housing
• have knowledge of animal welfare in poultry, including common challenges in the different production forms, and measures that can be taken to improve animal welfare
• have knowledge of central production targets and their importance for the economy of poultry production
• have knowledge of the organization of poultry production, both nationally and internationally
• have knowledge of the organization of poultry breeding
• have knowledge of research and development in the the poultry field

Skills:

• interpret and analyze production targets and operating profit in poultry production
• gather and interpret information and literature to answer a research question

General competence:

• have insight into the national importance of poultry production, and discuss them from an ethical and societal point of view
• can express points of view on what constitutes good animal welfare, production and management of poultry
• can communicate central subject material through relevant means of expression