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HU Credits:
2
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
animal sciences
Semester:
1st Semester
Teaching Languages:
Hebrew
Campus:
Rehovot
Course/Module Coordinator:
Prof Zehava Uni
Coordinator Office Hours:
by appointment
Teaching Staff:
Prof Zehava Uni
Course/Module description:
This course introduces students to the economic aspects of global and local growth industry (poultry meat, eggs). The lectures will include the following topics: poultry and eggs- current global and local production, future trends, global economic information. The broiler industry in Israel and worldwide, Kosher slaughter, egg formation process and their nutritional quality, free range eggs, organic eggs, broilers and layers welfare, Biotec developments to improve production
Course/Module aims:
Knowledge on global and local production and trends in poultry product ( meat and eggs)
Learning outcomes - On successful completion of this module, students should be able to:
To understand why the chicken has become one of the best sources for human food worldwide (poultry meat and eggs). To understand the industry's economy and production in Israel and worldwide
Attendance requirements(%):
80
Teaching arrangement and method of instruction:
Lectures and
5-7 min short seminar presented by each student on a subject related to the poultry industry
Course/Module Content:
Poultry and eggs production, future trends, global economic data. Breeding for poultry productivity. Broiler production. Integrations. Slaughtering. Feed Mills. The Israeli industry: structure of production, Quota, Marketing poultry products, Veterinary services. Convectional, free range and organic eggs, Egg quality parameters, Global and local trends of animal welfare
Required Reading:
-
Additional Reading Material:
-
Course/Module evaluation:
End of year written/oral examination 90 %
Presentation 0 %
Participation in Tutorials 0 %
Project work 0 %
Assignments 10 %
Reports 0 %
Research project 0 %
Quizzes 0 %
Other 0 %
Additional information:
-
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