TV5400 - Technology in Beef Production
Credit points: |
3 |
Year: |
2021 |
Student Contribution Band: |
Band
4
|
Administered by: |
College of Public Health, Medical & Vet Sciences |
This subject aims to inspire students to be innovative and adaptive in meeting industry
and consumer demands to enhance or improve meat production. Students will gain knowledge
in technological solutions and troubleshooting strategies. Students will investigate:
· genetic improvement technologies · scanning to determine physiological
status and whole body composition · monitoring and managing pastures and cattle,
data collection for pasture modelling, herd modelling, mapping, software which supports
feed and stocktake management. · remote monitoring and management using connectivity
and the Internet of things · emerging developments and innovation in meat production
Learning Outcomes
- identify and evaluate technological products and processes which enhance or improve
meat production;
- understand the current and emerging types of technological innovations available;
- apply data visualization and tools such as remote sensing and emerging technologies
to inform and communicate management decisions about feed resources, animal production,
health and welfare.
Subject Assessment
- Oral > Presentation 1 - (50%) - Individual
- Assessments - (50%) - Individual.
Availabilities
|
Townsville,
Internal,
Study Period 1
|
Census Date 25-Mar-2021 |
Workload expectations: |
The student workload for this
3
credit point subject is approximately
130 hours.
- 26 hours lectures (didactic or interactive)
- assessment and self-directed study
|
|
|
Note:
Minor variations might occur due to the continuous Subject quality improvement process,
and in case
of minor variation(s) in assessment details, the Subject Outline represents the latest
official information.