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On successful completion of this course students will be able to:

1. Describe the science underlying the genetics, reproduction, nutrition, environment and health of pigs, poultry and aquaculture species
2. Demonstrate how factors such as genetics, environment, nutrition and health can be manipulated to improve the efficiency of an intensive production enterprise
3. Discuss the importance and complexity of biosecurity measures in intensive production enterprises
4. Integrate and assess individual management strategies to design a complete intensive production enterprise that can be analysed
5. Discuss the impact of contemporary issues (e.g. animal welfare, antibiotic use and environmental) and application of new technologies in intensive production enterprises

1. Aquaculture: An Introductory Text, Robert Stickney, 3rd Ed 2017, CABI.
2. Aquaculture: Farming Aquatic Animals & Plants, 3rd Ed, John S Lucas Ed, Wiley-Blackwell 2019
3. Poultry Science. Scanes, C.G., Brant, G. and Ensminger, M.E., Pearson/Prentice Hall 5th ed. 2019
4. Sturkie's Avian Physiology Scanes, C.G., Academic Press 7th ed. 2022

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

Students must demonstrate sound knowledge and application of the content presented in lectures; the practicals/workshops will be designed to develop and test theoretical knowledge and technical skills as well as teamwork/communication skills. The course will be taught with an overarching application of the scientific method and critical thinking.

Invited industry experts in conjunction with online resources will also aid in student learning and engagement, with application to real work scenarios and career opportunities.

Poultry: Lecture Topics

1. Overview of poultry industries (structure refresh)
2. Introduction to Biosecurity in poultry industry
3. Legislation and policy (PIRSA, RSPCA, auditing, accreditation and reporting)
4. Avian Physiology and Anatomy (Basic: Musculoskeletal, Gastrointestinal and Reproduction)
5. Principles of Poultry Nutrition
6. Poultry Nutrition Cont. (breeder and progeny)
7. Pasture management and free range (broilers and layers)
8. Principles of welfare (pullets, breeders and broilers)
9. Flock Health (overview)
10. Food Safety (risks, interventions)
11. Food Quality (profit drivers)
12. Environment and sustainability (waste management)

Practical/Workshops

1. Hatchery Visit
2. Chicken Meat Farm Visit
3. Setting up a layer farm (egg biz) workshop
4. Egg quality

Aquaculture: Lecture Topics

1. Global aquaculture review, Production and hatchery system designs (all species)
2. Overview of farmed fish species, teleost fish physiology and anatomy review
3. Aquatic animal nutrition – Hatchery vs grow out (all species)
4. Reproduction – hatchery management (all species)
5. Aquatic animal health, biosecurity & disease outbreak response
6. Overview of Crustacean aquaculture industries and review of crustacean physiology and anatomy.
7. Crustacean health
8. Overview of aquaculture mollusc industry and overview of Mollusc anatomy
9. Mollusc health
10. Seafood quality of Fish, Crustacean and Mollusc aquaculture produced species
11. Legislation relevant to all aquaculture industries within 最新糖心Vlog
12. Welfare and sustainability in all industries

Practicals/Workshops

1. Oyster Practical & Crustacean Practical
2. Fish system design exercise
3. Reproduction Practical
4. Fish production facility visit

Pigs: Lecture Topics
1. Overview of pig industry, including KPI and performance measures
2. Pig Welfare and management to maximise welfare
3. Pig Health 1 (Biosecurity)
4. Pig Health 2 (Disease management)
5. Pig Health 3 (Disease management)
6. Pig Reproduction 1 (Reproductive physiology)
7. Pig Reproduction 2 (Breeding herd management: gilts and sows)
8. Pig Reproduction 3 (Farrowing house management)
9. Pig Welfare and Behaviour 1 (introduction)
10. Pig Nutrition 1
11. Pig Nutrition 2
12. Pig Nutrition 3

Practicals/Workshops

1. Breeding herd and farrowing house management workshop
2. Pig necropsy/Health and Welfare Workshop
3. Farm Visit
4. Nutrition formulation/workshop

Attendance at practical classes, workshops and site visits is compulsory.

Students are able to apply for an allowed absence from a class by submitting the application form, with appropriate supporting documentation, to the Course Co-ordinator. If students do not, and are continuously absent, they may be precluded from sitting the final examination and/or from being eligible for additional assessment opportunities. Application forms are available at .

Assessment task	Assessment type	Assessment weighting %	Hurdle	Course learning outcomes being assessed	Week
Online MCQ Quizzes	Summative & Formative	30%	No	1
Practical Report (Poultry)	Summative & Formative	20%	No	1,2,3
Pig Report and Business Case	Summative & Formative	20%	No	1-4
Aquaculture Review topic	Summative & Formative	20%	No	1,2,3
Practical Assessment	Summative & Formative	10%	No	1-5

Quizzes (30% of the total grade): Students will complete a total of 3 quizzes worth 10% each over the course of semester. The quizzes are taken online (CANVAS) and will be based on lecture content from each 4 week “module” i.e. pigs, poultry and aquaculture production. Students will be able to assess their understanding of the lecture material through their performance in the quizzes over the semester.

Practical Report (Poultry) (20% of total grade).
Students will prepare a 3000 word practical report based on the Broiler Growout Trial. Class data will be collected and collated for the report. Students must demonstrate sound knowledge and application of specific core topics presented in lectures as well as demonstrate sound technical skills to produce results they can discuss in their report.

Report and Business Case (Pigs) (20% of total grade)
Students will prepare a 3000 word report / Business case based on creating commercial piggery. This will allow an expansion of learning from core topics covered within the pig module. Students must demonstrate sound knowledge and practical application of specific topics covered in lectures and workshops, as well as demonstrate commercial application of the theoretical knowledge delivered.

Review Topic (Aquaculture) (20% of total grade).
Students will prepare a 3000 word review of an assigned topic relevant to aquaculture production. This will allow an expansion of learning from the core topics covered within the aquaculture module. Students must demonstrate a sound knowledge of specific core topics presented in lectures as well as demonstrate the ability to apply this knowledge on an expanded scope of topics within aquaculture.

Practical assessment (10% of the total grade)
Students submit answers to questions at the end of each practical session and are provided with formative feedback on the answers in addition to receiving grades. The assessment tests the student’s ability to apply theoretical knowledge in a practical setting.