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SCHOOL |
OF AGRICULTURAL SCIENCES |
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ACADEMIC UNIT |
AGRICULTURE |
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LEVEL OF STUDIES |
UNDERGRADUATE |
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COURSE CODE |
ANP0803 |
SEMESTER |
7 | ||
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COURSE TITLE |
POULTRY PRODUCTION | ||||
| INDEPENDENT TEACHING ACTIVITIES |
WEEKLY TEACHING HOURS |
CREDITS | |||
| Lectures | 2 | ||||
| Lab / Op. Exercises | 2 | ||||
| Exercises | 0 | ||||
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TOTAL HOURS |
4 | 5 | |||
| COURSE TYPE | Special Background | ||||
| PREREQUISITE COURSES | |||||
| LANGUAGE OF INSTRUCTION and EXAMINATIONS | Greek | ||||
| IS THE COURSE OFFERED TO ERASMUS STUDENTS | YES (in English) | ||||
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COURSE WEBSITE (URL) |
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2. LEARNING OUTCOMES
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Learning Outcomes |
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The purpose of the course is to provide students with knowledge, skills and abilities to be able to work successfully in the poultry sector, in positions that require responsibility, animal material management and human resource management. The course is designed to provide the scientific and technical education to prepare students in the expanding fields of production of meat and eggs and related poultry products. The course prepares students in specialized areas of nutrition, breeding, genetics, physiology, management, food science, immunology, and disease. Specific learning outcomes: • Understand and discuss the biology of the fowl. • Understand types of production systems, management, and organization of production. • Discuss poultry nutrition and feeding. • Develop responsibility and autonomously manage poultry farms, in all stages of production • Understand and assess the quality of poultry products. • Understand the operation and traceability systems in poultry farms. |
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General Competences |
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Graduates upon completing their studies will: • Acquire the theoretical and practical background in Agricultural Sciences with special focus on Animal Science. • Be able to creatively utilize scientific knowledge for the everlasting development of livestock production systems for food production for mankind. • Acquire the fundamental scientific knowledge that will enable them to pursue postgraduate studies (Master of Science or PhD). Graduates will also acquire skills and qualities on: adaptation to competing environments, decision making, autonomous working, teamwork, working in an interdisciplinary environment, generation of new research ideas, respect for the natural environment, promotion of free, creative and inductive thinking. Will be also able to understand opportunities and challenges for the livestock sector in general and analyse the role of innovation, entrepreneurship and business acumen in securing success. Critically analyse livestock farm systems and apply technical knowledge to generate creative and innovative solutions to real challenges. Demonstrate professionalism in communication and collaboration with a wide variety of stakeholders for evaluating the farm system to generate applicable solutions. |
3. SYLLABUS
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• Introduction to poultry science • Origin and classification of avian species • Avian anatomy and physiology • Poultry breeding and breeding management • Poultry nutrition • Poultry production systems • Egg production systems • Broiler production systems • Poultry diseases |
4. TEACHING and LEARNING METHODS - EVALUATION
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DELIVERY |
Taught, Face-to-face | ||||||||||||||||||||||||
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USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY |
Use of ICT in teaching, learning process is supported through the e-class electronic platform, laboratory training and communication with students | ||||||||||||||||||||||||
| TEACHING METHODS |
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STUDENT PERFORMANCE EVALUATION |
1. Official written final exam (50%). This takes place at the end of the semester and includes multiple choice questions, short answer questions, and or essay questions where student are required to discuss and expand on a topic. 2. Laboratory assessment (25%). The laboratory assessment involves short answer questions or preparation of short technical essays. The students must send their work electronically through the e-class platform. 3. Final Laboratory exam (25%). The final exam of the laboratory includes multiple choice questions and practical (lab) demonstration. More details on the evaluation criteria are specified in the course guide that is distributed by the tutor at the beginning of the semester and is also available in the e-class learning platform. |
5. SUGGESTED BIBLIOGRAPHY
| -Suggested bibliography : |
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1. Giannakopoulos A. L., Tserveni-Gousi A. S. Poultry. Modern Education Publications. 2. Spais A. B. Breeding productive birds. Modern Education Publications. 3. Poultry Science, Fifth Edition, Colin G. Scanes, Karen D. Christensen (2019) ISBN 10: 1478635827 / ISBN 13: 9781478635826, Published by Waveland Press, Inc., 2019 4. Nutrition and Feeding of Organic Poultry (2018), 2nd Edition by R. Blair, Publisher: CABI 5. Avian Poultry Production (2018). Sapcota, D., D Narahari and J D Mahanta, ISBN9789386546074 NEW INDIA PUBLISHING AGENCY |
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-Related academic journals: |