The projected world population will grow to nearly 10 billion people by 2050. To sustain the nutritional needs of our populations, the demand for milk, eggs, meat, and other animal products will continue to grow. This requires an understanding of the balance needed among competing values of producing a safe, affordable food supply for everyone while sustaining livelihoods, human health, animal health and welfare (ONE-HEALTH) with a limited land base. Developing strategies and technologies to address these needs will be critical for the future. Students will develop the knowledge and skills to be able to investigate and critically evaluate the benefits, challenges, and needs associated with feeding the world with animal protein. Students must complete this course with a grade of C or better to remain in the major of Animal Science. Satisfies Volunteer Core Requirement: (EI)

Other Instructors: Kojima, Freddie Naoto

Instructor-initiated course to be offered on topics of current interest.

Repeatability: May be repeated. Maximum 9 hours.
Registration Restriction(s): Minimum student level – graduate or permission of instructor.
Registration Permission: Consent of instructor.

Other Instructors: Downey, Blair | Tabler, Tom | Zoca, Saulo | Rowan, Troy | Mason, Katie | Eckelkamp, Liz | Ivey, Jennie | Strickland, Lew

Overview of genomics, advanced genetics principles.