The course will cover all aspects of modern poultry production including breeding, nutrition, health, behavior and welfare as well as the quality of meat and eggs.

Through the course the student will gain insight in genetic diversity and selection, cross breeding and heterosis, multiplying and hatching, avian anatomy and physiology, formulating poultry feed, assessing nutrient digestibility, assessing welfare and health in poultry production, and assessing the quality of poultry meat and eggs.

The course is relevant for all students working in the field of poultry science and will provide an understanding of poultry production in a broad context from farm to fork.

Learning outcomes and competences

At the end of the course, the student should be able to: 

• Read and discuss academic papers in specific areas of poultry production including breeding, nutrition, health, welfare and product quality.
• Understand the power of genetic selection and the G x E interaction
• Formulate diets for poultry.
• Evaluate the quality of poultry meat and eggs
• Conduct post mortems and use the knowledge of significant diseases in poultry production
• Put significant production diseases into perspective.
• Conduct laboratory analyses applying central techniques related to the respective areas.