Curriculum

Core Courses

Basic Swine Science

Basic disciplines and concepts involved in swine production including: industry structure, trends and statistics; production phases and buildings; genetic improvement; reproduction; nutrition; health and biosecurity; nutrient management; marketing and meat quality; and career opportunities in the swine industry.

Employee Management for the Swine Industry

Effective employee management in swine production units. Assist students in understanding the principles, policies, and practices related to procurement, development, maintenance, and utilization of employees.

Swine Health and Biosecurity

Overview of standard biosecurity protocols and identification of behavior and clinical signs of illness in pigs. Treatment administration and prevention methods. Introduction to immune system function and basic swine disease transmission.

Swine Farrowing Management

Advanced integration and application of reproductive management concepts during farrowing and lactation. Identification of production trends; formulation of strategies to improve productivity; and parturition and neonatal management.

Swine Breeding and Gestation Management

Concepts related to: reproductive physiology and endocrinology of boars and sows; genetic selection programs; development programs for future replacement gilts and boars; semen collection, evaluation, and preparation; detection of estrus and artificial insemination; pregnancy diagnosis; feeding and housing programs for gestating sows; environmental management; records; diseases; and development of quality assurance programs for identifying and solving reproductive problems.

Swine Nursery and Finishing Management

Overview of the critical management, housing, and financial considerations relevant to the successful operation of a swine nursery, grow-finish, or wean to finish enterprise, including: nutrient requirements; building and facility management; and marketing.

Elective Courses

Advanced Swine Science

Application of basic scientific principles to the economical production of pork. Recommendations are made in breeding, reproduction, nutrition, health, housing, marketing, and management of swine production units of varying sizes.

Contemporary Issues in the Swine Industry

Evaluation of issues facing today’s swine industry including: welfare, nutrient management, and food safety and security. Development of skills needed for effective community relations such as media interviews and message points.

Internship in the Swine Industry

Specialized work on an individual basis, consisting of training and practice and actual service in a swine production operation.

Marketing and Risk Assessment in the Swine Industry

A comprehensive view of industry structure and trends and marketing options available in the swine industry. Management of risk between markets and/or contracts.

Pork Product Quality and Safety

Pre- and post-harvest factors affecting pork product quality and safety. Overview of pork harvesting process and traits and characteristics of quality pork products.

Swine Environment Management

Response of swine to thermal environment, ventilation system design and analysis, heating and cooling systems and examples of various designs for all phases of production. Troubleshooting ventilation systems and energy analysis of production units.

Swine Feed Mill Management

Principles of feed manufacturing, equipment operation, feed and ingredient quality assurance and regulatory compliance in a modern feed milling operation. Overview of feed mill regulations and safety.

Swine Manure and Nutrient Management

Function, application, and advantages and disadvantages of nutrient management systems. Manure production rates, manure handling systems, storage and manure management planning for land application and odor mitigation strategies.

Swine Nutrition

Principles of developing and implementing a swine feeding program. Fundamentals of feeding pigs; including nutrients, factors affecting nutrient recommendations, feeding systems and management, feed ingredients, and formulation of swine diets.