|Student Contribution Band:||Band 3|
|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
|Townsville, Internal, Study Period 1|
|Census Date 25-Mar-2021|
The student workload for this 3 credit point subject is approximately 130 hours.
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.