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Sustainable and Safe Livestock Production from Farm to Fork

Place of study: University of Copenhagen

Purpose: The overall aim of this course is for participants to acquire in-depth knowledge about how livestock and their food products can be produced sustainably and safely ‘from farm to fork’ using experiences from the Danish livestock industry as a reference point. Focus is on pig, poultry, and dairy production.

Content: Through webinars, lectures, problem-based learning, and exposure visits, participants gain insight into the Danish livestock production sector (focusing on sustainable production), understand livestock diseases and biosecurity problems, and how to use antibiotics and alternatives in a prudent manner to ensure livestock health. Participants learn a One-Health approach in solving zoonotic disease problems, and how to control feed hazards, zoonoses and food safety. After course completion, participants are able to instruct colleagues in their home institutions on how livestock and their products can be produced sustainably and safely along the value chain.

Target group: The course targets professionals in the livestock sector, including people engaged in knowledge/research institutions, public institutions, and private companies. Participants are expected to hold at least a bachelor degree in relevant field.