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TV5400 - Technology in Beef Production

Credit points: 3
Year: 2021
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

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.