Food Animal Biotechnology (FAB) is a 7.5 ECTS course within the Animal Derived Foods MSc Curriculum at Copenhagen University. For Copenhagen students the course is available online at the KU Virtual Learning site, Absalon. Here we provide open access teaching materials for those interested in the biotechnology of food animals. We ask that these materials are acknowledged if used.
The FAB course focuses on agricultural aspects of animal biology and biotechnology as applied to the production of animal-derived foods. Lectures provide coverage of integrated physiology processes with focus on digestion and metabolism, the immune system and on the endocrinological control of growth and muscle development, reproduction and lactation. The course will relate these biological processes and their manipulation through biotechnological means to new priorities in production animal agriculture, and the need to produce safe and nutritious meat and milk of high quality whilst improving animal wellbeing and reducing environmental impact.
There are 6 units in the course. In addition to the lectures given here, the course uses a variety of group learning exercises and Journal Clubs.
The FAB course focuses on agricultural aspects of animal biology and biotechnology as applied to the production of animal-derived foods. Lectures provide coverage of integrated physiology processes with focus on digestion and metabolism, the immune system and on the endocrinological control of growth and muscle development, reproduction and lactation. The course will relate these biological processes and their manipulation through biotechnological means to new priorities in production animal agriculture, and the need to produce safe and nutritious meat and milk of high quality whilst improving animal wellbeing and reducing environmental impact.
There are 6 units in the course. In addition to the lectures given here, the course uses a variety of group learning exercises and Journal Clubs.
