COURSE SYLLABUS. Animal Science investigate animal production and understand its importance for humans and the environment

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1 Please Note: This Course Syllabus is an important step in updating the format of our distance courses. If for any reason the Course Syllabus does not match the print Course Guide or online course information, the Course Syllabus shall be taken as correct. COURSE SYLLABUS COURSE TITLE: Agricultural Science II COURSE CODE: TERM: Winter 2014 COURSE CREDITS: 3 DELIVERY: Online COURSE SECTION: W02-W99 START DATE: January 6, 2014 Course Description An introduction to agricultural systems and the interactions between plant, animal and human components. The emphasis is on issues and problems associated with animal production, value-added processing, marketing and the consumption of food. Course Objectives AGRC112 focuses on three major areas: Animal Science investigate animal production and understand its importance for humans and the environment Food Processing investigate food processing systems and understand their importance for humans and the environment Crop Science investigate the major crop species and understand how they are produced, processed and utilized to provide food sources for humans Course Overview This course has been arranged in twelve learning modules. Each module begins with a file that outlines the learning objectives of the module, identifies key terms and concepts for the module and contains module instructions. Assignments are listed with descriptions and percentages under the Evaluation Components section of this syllabus. November 20, 2013 dw jp ck kn pk

2 There are a number of web links included in the course modules that will enhance understanding of concepts or processes. It is important that you view and follow any instructions for these links as they are incorporated into the course content to enrich the learning process. Please feel free to explore the Web and other literature for more in-depth resources related to the course content. If you should find particularly useful or interesting resources, please share the URL with your instructor and/or peers in the Discussions section of this course. In addition to working with your online resources (content, exercises, websites, etc.), you are required to participate in online discussions with the other students registered in this course. This online discussion is an important component of the course and therefore participation is mandatory for successful completion of AGRC The expectations for online discussions as well as the other course requirements are described under the Evaluation Components section of this syllabus. Please take time to read the Evaluation Components & Grading Scheme sections as soon as possible and take note of the important dates listed. Your Instructor Dianne C Winkelman-Sim, BSc (Genetics) MSc (Animal Science) PhD (Genetics) Department of Animal & Poultry Science, College of Agriculture & Bioresources, University of Saskatchewan Contact Information Dianne.Winkelman@usask.ca It is my preference to communicate as much as possible through the course site . You can expect a return within 24 hours of my receiving your messages. In case of an emergency situation, you can phone me at Assignment due dates and test dates are posted at the beginning of the course and you are expected to be prepared with material for these times; questions regarding tests or assignments should be submitted well in advance of these dates and leaving them until the last minute does not constitute an emergency situation. Office Hours My virtual office hours, when I will be available for chats, are Thursday afternoons from 2:00 p.m to 3:30 p.m. and Wednesday evenings from 7:00 p.m until 8:30 p.m. Any changes to this schedule will be found in the Announcements section of the course. My office is 6D21 in the Page 2 of 12

3 Agriculture Building. I am in my office Tuesday and Thursday afternoons. If you are on campus or in Saskatoon and wish to meet with me, please send me an and I will arrange a suitable time for a meeting. If you wish to speak with me, please the request and I will phone you at a suitable time. Profile Dianne Winkelman-Sim completed a BSc in Genetics and an MSc in Animal Breeding at the University of Guelph and a PhD in Genetics at the University of Alberta. Dianne Winkelman-Sim has been teaching in the Department of Animal & Poultry Science, College of Agriculture & Bioresources at the University of Saskatchewan since She began her teaching with Animal Breeding & Reproduction and Livestock Genetics and for the last eighteen years has been teaching Equine Science. For the last five years, Dr. Winkelman-Sim has been teaching an online Equine Genetics course with the University of Guelph. She has also developed and maintains an educational website for Canadian Pony Club. Dianne C Winkelman-Sim: Teaching Philosophy Statement I believe that we learn to learn and that the instructor s roles are to increase your thirst for knowledge, provide you with tools to assess information and guide you through the process of applying your knowledge in a practical way. As an instructor, I strive to encourage students to develop good communication skills which are an essential part of education. It is also my privilege as an instructor to be able to interact with a large number of students who teach me. Required Resources Course Resources Resources for this course will be supplied to you through your Blackboard course; they include: Online course content in Blackboard Additional Web-based resources available through links within the course Additional video resources available from within the course The Discussion Forum in your Blackboard course Readings/Textbooks There is no textbook to purchase for this course; all material is provided within your Blackboard course. Page 3 of 12

4 Week Module Readings University policies on academic honesty Evaluation (Due Date) Discussion #1 (Jan. 19, 2014) 1 1- Introduction The Agriculture Challenge Measuring food security from FAO World Livestock 2011 Livestock in Food Security. Rome, FAO. (Pages 1-7) The Development of Agriculture & Domestication of Animals An introduction to the basic concepts of food security at Contribution of agricultural growth to reduction of poverty, hunger and malnutrition pages of FAO, WFP and IFAD The State of Food Insecurity in the World Economic growth is necessary but not sufficient to accelerate reduction of hunger and malnutrition. Rome, FAO. at We didn t domesticate dogs. They domesticated us. at 02-dog-domestic-evolution-science-wolf-wolves-human/ Discussion #1 (Jan. 19, 2014) Animal Domestication at Health Impacts of a Grain-Based Diet at Discussion #2 (Feb. 2, 2014) 3 3- The Role of Food Animal Production in Society Livestock Food in the Diet, from FAO Livestock in Food Security. Rome, FAO. (Pages 8-12) at Humanity s rapidly increasing appetite for meat is fast becoming a matter of global consequence. Paul Roberts on the science and morality of our planet s modern palate at _us/ 4 4- The Livestock Industry in Canada & Saskatchewan Adding value to livestock with niche meat marketing programs at Discussion #2 (Feb. 2, 2014) Page 4 of 12

5 Extensive & Intensive Livestock Production 6- Animals & The Environment 7- Current Topics in Animal Science Intensive Livestock Operations WP Special Report at The Greenhouse Effect and Global Warming at Family Day and U of S Reading Week Veterinary Bulletin issue on Animal Welfare at vb/files/aw8.pdf One third of farm animal breeds face extinction at Online Group Debate (Feb. 14, 2014) Online Group Debate (Feb. 14, 2014) Feb No Classes Group Project (Mar. 2, 2014) Online Animal Science Test (Feb. 28, 2014) The Art of Making True Cheddar at Cheese Project (March 9, 2014) How It s Made Butter at Dairy Science 9 9- Meat Science Cereal Grains A Visit from the Milk Truck at Safety of Canadian Milk at What is Meat? at to learn how muscle becomes meat. Food Safety Systems at the Meat Plant at ault.aspx From Wheat to Bread at From Durum to Pasta at a.pdf The Malting Process at From Barley to Beer at Meat Processing Worksheet (March 16, 2014) Flour Practicum Results Posted (March 23, 2014) Page 5 of 12

6 Oilseeds & Pulse Crops Healthy Fats: Guide for Improving the Quality of Fat Intake at Lipids: Fats, Oils, Waxes, etc. at Fats Practicum Results Posted (March 30, 2014) The Magic of the Humble Lentil at Biofuel: Good or bad? No easy answer! at 3fd275-bb4c b-f603a5c1474e Discussion #3 (April 4, 2014) From first- to third-generation biofuels: Challenges of producing a commodity from a biomass of increasing complexity. at 3fd275-bb4c b-f603a5c1474e Current Topics in Crop Production Genetically modified foods: a primer. at The Transgenic Tomato. at cofp.html No Monsanto! : World marches against GMO food at The Failing Experiment of Genetic Engineering at Factsheets/The-Failing-Experiment-of-Genetic- Engineering Online Final Exam for Dairy, Meat & Crops Modules Course Schedule Note: If for any reason the Course Syllabus Reading List does not match the Module Reading List, the Course Syllabus shall be taken as correct. Page 6 of 12

7 Grading Scheme Discussion Contributions 20% Group Project 15% Debate 5% Cheese & Meat Module 10% Assignments Practicum Results & Discussion 5% Animal Science Exam 20% Final Exam 25% Total 100% Information on literal descriptors for grading at the University of Saskatchewan can be found at: Please note: There are different literal descriptors for undergraduate and graduate students. More information on the Academic Courses Policy on course delivery, examinations and assessment of student learning can be found at: The University of Saskatchewan Learning Charter is intended to define aspirations about the learning experience that the University aims to provide, and the roles to be played in realizing these aspirations by students, instructors and the institution. A copy of the Learning Charter can be found at: Evaluation Components AGRC (W Sections): Discussions Value: 20% of final grade Due Date: See Course Schedule Purpose: This course will use the online tools available to engage in discussions on a variety of topics relevant to the content covered in AGRC 112. Description: These ongoing discussions will require the full and regular participation of the entire class to be successful. Remember that participation in the Online Discussion is worth 20% of your final grade so you should log on to the Online Discussion at least twice a week. Your responsibility to the Online Discussion includes participation and evaluating the contributions of others in your Discussion Group. AGRC (W Sections): Group Debate Value: 5% of final grade Due Date: Feb. 14, 2014 Purpose: This course will use the online tools available to engage in a debate on one of the current topics in Animal Science as covered in AGRC 112. Page 7 of 12

8 Description: You will be assigned teammates with whom you will participate in an online debate. The success of your debating strategies will require teamwork and attention to the arguments presented by the opposing team. Your responsibility to the Online Debate includes participation, presentation of arguments and countering arguments of the opposition. AGRC (W Sections): Animal Science Group Project Value: 15% of final grade Due Date: March 2, 2014 Purpose: You will prepare a report/power point presentation on one of the given species of domestic animals covering the main aspects of livestock production covered in AGRC112. Description: Your presentation will be posted with the course materials for viewing and evaluation by your peers. Details of the project will be posted in the Evaluation (Assignments, Exams) sections of the AGRC Course Homepage on Blackboard early in the term. AGRC (W Sections): Cheese & Meat Projects Value: 10% of final grade Due Date: March 9 & March 16, 2014 Purpose: You will complete a flowchart for cheese production in line with the Dairy Module and a worksheet on meat processing in conjunction with the Meat Module. Description: Your reports will be submitted to the instructor. Details of the projects will be posted in the Evaluation (Assignments, Exams) sections of the AGRC Course Homepage on Blackboard prior to the end of the Animal Science section of the course. AGRC (W Sections): Practicum Reports Value: 10% of final grade Due Date: March 23 & March 30, 2014 Purpose: You will post your results from the grains and oilseed practica presented in their respective modules & discuss your results with classmates in the online discussion section of the course on Blackboard. Description: Your practica reports will be posted in the Discussion Section of Blackboard where you will discuss the results with your classmates. Details of the practica will be posted in the Evaluation (Assignments, Exams) sections of the AGRC Course Homepage on Blackboard prior to the end of the Animal Science section of the course. AGRC (W Sections): Animal Science Test Value: 20% of final grade Due Date: February 28, 2014 Purpose: An online test will be available to test your knowledge of the course content at the end of the animal science section. You should ensure that you have completed all of the required readings prior to attempting the test. Description: You will have a single attempt to write the test. AGRC (W Sections): Final Examination Value: Due Date: 20% of final grade See Course Schedule Page 8 of 12

9 Purpose: A final exam is a requirement of this course and will take place during the regularly scheduled final examination dates for this term. Description: The final exam for AGRC 112 will cover the material in Modules 8 through 11. You should ensure that you have completed all of the required readings prior to attempting the test. Submitting Assignments All assignments will be submitted electronically and must be submitted no later than the posted due date unless special permission has been obtained at least 48 hours before the due date. Online Discussions Participation in Online Discussions is required for this course. Submissions for Online Discussions must be made before the Online Discussion is closed (dates are provided in the Course Schedule). Integrity Defined (from the Office of the University Secretary) Integrity is expected of all students in their academic work class participation, examinations, assignments, research, practica and in their non-academic interactions and activities as well. (Office of the University Secretary) Integrity Defined (from the Office of the University Secretary) Integrity is expected of all students in their academic work class participation, examinations, assignments, research, practica and in their non-academic interactions and activities as well. (Office of the University Secretary) It is your responsibility to be familiar with the University of Saskatchewan s Policies and Procedures. More information is available at Module Objectives Module 1: Introduction: The Agriculture Challenge 1. Discuss the issues that need to be addressed in order to feed the world based on the current and future global populations. 2. Describe what is meant by food security; the four pillars of food security & the relationship between temporary & chronic food insecurity. 3. Define sustainable agriculture & the criteria that must be met for agriculture to be sustainable. Module 2: The Development of Agriculture & Domestication of Animals 1. Describe the role of agriculture in the development of modern society. Page 9 of 12

10 2. Describe the role of agriculture in developing countries. 3. Define what a domestic animal is and describe the characteristics that render an animal suitable for domestication. 4. Discuss the different hypotheses regarding the process of domestication. Module 3: The Role of Food Animal Production in Society 1. Explain the evidence supporting human dietary requirement of meat. 2. Discuss the role of livestock in sustainable agriculture. 3. Explain how dietary trends evolve with economic change. Module 4: The Livestock Industry in Canada & Saskatchewan 1. Describe the distribution of livestock in Canada. 2. Identify the target markets of Canadian livestock producers. 3. Identify key sectors of the livestock industry in Saskatchewan. 4. Describe how crop production is utilized in feeding livestock in Saskatchewan. 5. Outline how value-added activities can be applied to enhance the livestock industry. Module 5: Extensive & Intensive Livestock Production 1. Characterize extensive livestock production. 2. Describe range management for extensive cattle production. 3. Describe the annual cycle of the range cow. 4. Provide examples of extensive livestock production other than rangeland beef production. 5. List the features of intensive livestock production. 6. Describe intensive pork production systems. Module 6: Animals & The Environment 1. Describe the relationship between greenhouse gas emissions & global warming. 2. Outline how livestock production might contribute to greenhouse gases. 3. Describe ways that greenhouse gas emissions from livestock production might be mitigated. 4. Describe how livestock production can negatively impact water quality and how these effects can be mitigated. 5. Describe how livestock can affect soil quality. Page 10 of 12

11 6. Describe ways that livestock can improve the environment. Module 7: Current Topics in Animal Science 1. Describe the parameters that define animal welfare and how current agricultural practices meet or fail to meet these parameters. 2. Describe what animal rights means and how the animal rights movement can impact food animal production. 3. Explain therapeutic and prophylactic use of antibiotics in animal production systems and the potential negative impact of antibiotic use in livestock production. 4. Describe how and why hormones and feed additives are used in livestock production and why their use might be considered an animal production issue. 5. Explain the importance of food animal biodiversity and how current practices can impact that diversity. Module 8: Dairy Science 1. Describe the role of the Canadian Dairy Commission in regulating supply management of milk. 2. Define the major constituents of milk. 3. Describe fluid milk products and how they are prepared. 4. Outline the processes used to manufacture industrial milk products. 5. Describe the processes that are in place to ensure that Canadian dairy products are safe. Module 9: Meat Science 1. Describe consumer and industry trends regarding meat production and consumption. 2. Describe the relationship between the live animal and retail meat cuts. 3. Describe the meat grading system. 4. Define the factors that determine meat quality. 5. Describe the steps taken by producers and processors to ensure the safety of meat and meat products. Module 10: Cereal Grains 1. Outline the extent and distribution of cereal grain production. Page 11 of 12

12 2. Describe kernel structure and the distinguishing features of cereal grains. 3. Describe the distinguishing characteristics of different cereal grains. 4. Outline the processing procedures used for cereal grains. 5. Provide a list of cereal grain products. Module 11: Oilseeds & Pulse Crops 1. Know the distinguishing features of different oilseed species. 2. Describe the chemistry and physical properties of fatty acids. 3. Explain how vegetable oils are extracted. 4. Outline refining techniques used to create commercial oil products. 5. Define a pulse and characterize different pulses. Module 12: Current Topics in Crop Production 1. Describe the process of biofuel production. 2. List the controversial issues surrounding biofuel production. 3. Define what a genetically modified organism is. 4. Discuss the controversial issues surrounding production of genetically modified crops. Acknowledgements Course Author(s) Dianne Winkelman-Sim, PhD (Department of Animal & Poultry Science, College of Agriculture & Bioresources, University of Saskatchewan) Instructional Design and Course Development Jordan Epp, BFA, M.Ed (Instructional Designer, CCDE) Kari Nicolas, BSA, MCEd, PAg (Online Program Manager, CCDE) Robb Larmer (Coordinator, Instructional Technologies, CCDE) Page 12 of 12