Pork Production

After completing the course, the student will have achieved the following learning outcomes:

Knowledge:

• has knowledge of the biological conditions that form the foundation for responsible and solid pork production, both with reference to animal welfare as well as economic results
• has knowledge of conditions and criteria, public laws and regulations, structural development and extent of production in pork production
• has knowledge of the national importance of pork production
• can identify relevant R&D information and update his or her knowledge in the field

Skills:

• can apply professional knowledge to practical and theoretical questions and account for his or her choices.
• can assess/interpret printouts from the relevant registration programme (In-Gris)
• can suggest improvement measures based on data and observations available
• can provide professional advice and guidance in order to achieve pork production of high professional and ethical standards
• can identify, assess and refer to information and professional materials and present this in order to inform an issue

General competence:

• can exchange views based on professional and ethical assessments of what constitutes a good production result and good operations in pork production
• can exchange views on what constitutes responsible keeping of pork from an animal welfare point of view
• is able to interpret and analyse data from production Control and slaughter in order to analyse operating results of a herd and to suggest optimal operating solutions as well as provide professional advice
• can identify, quality assure, communicate and apply established as well as new theories of correct feeding of sows, piglets and slaughter pigs
• can communicate basic breeding theory in general as well as the Norwegian pork breeding programme