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* COURSE OUTLINE Winter 2015 *

* AGRI 1510 *

AGRI 1510 Production, Distribution and Utilization of Agricultural Products


Credits:

(3-L:0-0) 3

Description:

This course will expose students to the aspects of agriculture that follow primary
production and will include confined animal production. Special emphasis will be
placed on secondary processing, trade, marketing as well as quality and safety of
the food supply. Scientific, technical, environmental and socioeconomic
interrelationships will be addressed.

Instructors:

Dr. George N. Gozho


Room 228 Animal Sci. Bldg.
Telephone: 474-9443
George.gozho@umanitoba.ca

Dr. H. Sapirstein
Room 264 Ellis Bldg.
Telephone: 474-6481
Harry.sapirstein@ad.umanitoba.ca

Office Hours:

Monday-Friday: 8:30am - 10am

Monday-Friday: 12:45pm 2:00pm

Lab Coordinator Dr. George Gozho


Room 228 Animal Sci. Bldg
Telephone: 474-9443
Textbook:

None

Classes:

Lectures -

Slot 3: Agriculture Auditorium (172 Agriculture)

Laboratories - Three hour practical sessions given every week. As laboratories


are based on group activities, it is imperative that you attend the
lab slot to which you are assigned.
Objectives:

By the end of the course, the student should,

1. Know the principles of confined animal production


Recognize confinement systems and the logic of their use in modern livestock production.
Illustrate the application of nutrition, reproductive physiology, genetics and veterinary
science for confinement rearing of animals.
Discuss the impact of marketing and regulations (including marketing agencies and payment
protocol) on product availability and product quality
Recognize the critical points in production related to animal welfare and food safety.
Describe the impact of waste handling and disposal on the environment
2. Understand the technical aspects and value of postproduction agricultural practices.
Discuss the significance of the products of the agri-food system to the Canadian economy
Identify factors responsible for food quality (define quality)
Identify safety concerns/ regulations
Summarize the role of primary and secondary processing (including storage and
transportation) in maintaining food quality and safety
Apply principles of preservation to specific commodities

* COURSE OUTLINE Winter 2015 *

* AGRI 1510 *

3. Recognize the impact of environmental and socioeconomic factors on the agri-food system.
Discuss the role of Canada in the past, present and future of World Food Trade.
Describe an agri-food system.
Evaluate transportation of agricultural commodities in terms of availability, regulations, cost
and product quality
Recognize the benefits and pitfalls in using models to work within systems.
Express the impact of primary production practices on food quality and use.
Illustrate the impact of postproduction processing and by-product formation on the
environment
Illustrate the power of consumers/population dynamics in determining trends in agri-food
production.
4. Become aware of the value of groups in problem solving
Work effectively in groups.
Respect differing opinions.
Communicate effectively within the group.
Lecture Outline:
1. Introduction/review of Agri-food system - GNG
- Where are we?
- Relate to costs including production, processing, distribution and environmental
- Role of energetics within the system - Modelling in general and within the system - specific examples
2. Confined Animal Production - GNG
- Overview of animal's life cycle for each production system.
- Identification of when end products from each system are achieved.
3. Marketing Products of Animal Production - GNG
- Comparison of outputs from confined animal systems (e.g. genetics, meat, eggs, milk and
speciality products such as PMU)
- Description of marketing and regulatory factors that control production and quality.
- Role of marketing agencies and how payment systems work
TERM TEST 1- on material above (Feb 11)
4. Canada's Agri-Food System - HS
- Survey of national agri-food industries, and significance in Canadas and Manitoba
economy by crop and livestock categories
5. Canadian Wheat Classification, Utilization and Cultivar Development - HS
- Wheats uniqueness as a grain crop explained, along with the nature of diversity, market
classification, and principle end-use quality factors
6. Canola Processing and Utilization - HS
- Overview of value-added processing of canola from crushing to refining, nutritional and
culinary benefits
7. Food Safety - HS
2

* COURSE OUTLINE Winter 2015 *

* AGRI 1510 *

- The nature of foodborne illness causes, size of problem, and what is done/can be done to
improve the safety of food, including roles of government, industry and consumers
- Overview of HACCP (Hazard Analysis and Critical Control Points) system to prevent
biological, chemical and physical hazards in food production
- Selected safety issues in food processing or preservation (this year acrylamide formation
in high temperature processed foods).
8. Food Quality, Processing and Quality Preservation Operations HS
- Breaking down and measuring the sensory quality of food in terms of appearance, flavour,
texture
- Food processing goals, benefits, and disadvantages
- Rationale and methods of preserving food (quality) by heat, cold, radiation, and packaging
systems
TERM TEST 2 - on material sections 4-8 above (March 23)
9. Examine technologies used in animal production - GNG
- housing/ventilation/controlled lighting
- ration formulation/automated feeding
- planned breeding/artificial insemination
- animal health care
- castration/growth stimulants
- waste handling disposal systems
- relate these technologies to animal welfare, food safety, efficiency of production and waste
production.

10. Transportation of agricultural commodities - technical, economic and political factors. - GNG
- examine types of transportation available - relate to energetics and costs
- factors which impact choice of transportation type
- interprovincial and international barriers on transportation
- importance of backhaul to transportation decisions
11. Examine overall post production requirements for a specific commodity. This year we will be
focussing on laying hens/eggs GNG / HS
Assignment of Marks:
Midterm Examinations
Computer / Library Laboratory
Laboratory Exercises
Quizzes
Final Examination
Grading:

A+
B+
C+
D

90-100
75-79.9
61-66.9
50-55.9

2 @ 20 %
1@ 2%
4@ 5%
2@ 4%
A
B
C
F

= 40 %
= 2%
= 20 %
= 8%
30 %

80-89.9
67-74.9
56-60.9
Under 50

Dates To Remember: Friday, January 23, 2015


Wednesday, February 11, 2015

- First Quiz
- First Term Examination
3

* COURSE OUTLINE Winter 2015 *

* AGRI 1510 *

Friday, March 13, 2015


Monday, March 23, 2015

- Second Quiz
- Second Term Examination

Laboratory Exercises:
Laboratories will begin on January 12, 2015 and will end the week beginning March 22, 2015. There will be
one lab in the computer facilities on using computer and library resources. There will also be a tutorial on
the calculation of feed formulations, which has been coupled with the presentation of some videos. The
remaining labs will deal with group-based assignments. Activities will include: tour and critique of animal
holding facilities, debate on an assigned topical issue, identification of problems in production, processing
and marketing for an assigned industry, and evaluation of the components of the agri-food system that relate
to a given menu. Details for all these assignments will be made available during the laboratory sessions.
Timing for laboratory exercises is as follows:
Jan 12-16
Library and Computer Usage (in Room 137 or 237 Agriculture)
Jan 19-23
Laboratory Exercise #1 - Orientation
Jan 26-30
Laboratory Exercise #2 -Debate
Feb 2-6
Videos and Feed Formulation Tutorial
Feb 9-13
Laboratory Exercise #3 - Evaluation of Animal Holding Facilities
Feb 16-20
NO LAB - midterm break
Feb 23-27
Laboratory Exercise #3 Oral Presentation on Animal Holding Facilities
Mar 2-6 + Mar 9-13
Laboratory Exercise # 4 - Problem analysis
Mar 16-20
Start of Menu lab + (information about faculty for year 2)
Mar 23-27
Laboratory Exercise # 5 - Menu Poster Presentations
Mar 30-Apr 3+Apr 6-10 NO LAB
Library Material:
The following books, which are available in the libraries, provide background information that may help you
with the course.
Agricultural Institute of Canada. 1989. Canada Choice: Economic, Health and Moral Issues in Food from
Animals. Sci HD 9424 C32 H357 1989.
Graham, H.D. (Ed.) 1980. The Safety of Food. AVI Pub. Co. Sci TX 531 S23 1980.
Ont. Inst. Prof. Agrologists. 1991. What Everyone should Know about Food Safety. Edited by
Hirshorn, S. Sci RA 601 W42 1991.
Hubert, William T. 1991. Food Safety and Quality Assurance. Foods of Animal Origin. Ames, Iowa State
Univ. Press. Sci. RA 601 H82 1991.
Karel, M., O.R. Fennema and D.B. Lund. 1975. Principles of Food Science Part II. Physical Principles of
Food Preservation. M Dekker. Sci and Dafoe TP 371.2 K37 1975.
Potter N.N. 1986. Food Science. AVI Pub. Co. Sci TP 370 P58 1986.
Martin, J., J. Hudson and B.A. Young. 1993. Animal Production in Canada. University of Alberta. Sci HD
9424 C22 A54 1993.
The following Journals may also represent a source of valuable information:
Journal

Call NO

Journal

Call NO

Agricultural Sci.

630 A275 SCI

Agriculture Ecosystems & Env

630 A2804

Animal Production

636.05 A598

British J. Nutr.

640 B77 Jo Nu

British Poultry Sci

636 505 B777

Can. J. Anim. Sci.

636 C16 Jo An

* COURSE OUTLINE Winter 2015 *

* AGRI 1510 *

Crit. Rev. Food Sci. Nutr

660 C42 Ru

Dairy Field

637 D147 F1

Dairy Herd Management

637 D147 4 He Ma

Dairy Herd Workshop

637 D147 4 He Wo

Domestic Anim.
Endocrinology

590 D712 An En

Egg Industry

636 P864 Tr

Feedstuffs

330 F32

Food Res. Int.

660 C16 In Jo

Food Technology

641.05 I73

Grain Transportation Update

380 G7613 Tr Up

Grass and Forage Sci

633 B7775 Gr Jo

Hoards Dairy man

636 H651 Da

J. Anim. Sci

636.05 J826

J. Dairy Res.

637.05 J82 Dr

J. Dairy Sci.

637.05 J82 Ds

J. Food Safety

660 J826 Fo Sa

J. Food Protection

614.3205 I82

J. Range Management

630 J826 Ra

Lebensmittel-Wissenschaft &
Technologie

660 L4915 Wi Te

Live Anim. Trade and


Transport Magazine

382 L744 An Tr

Livestock Prod. Sci

636 L7586 Pr Sc

Modern Dairy

637.05 C16

Poultry Digest

636 P864 Dig Mt

Poultry Sci

636.505 P86

Sheep Canada Magazine

636 S5414 Can Mag

Shepherd

636 S548

World Animal Production

636 W8933 An Rev

World=s Poultry Sci. J.

636.505 W893

Policy on Plagiarism and Cheating (from University Calendar)


Plagiarism or any other form of cheating in examinations, term tests or academic work is subject to serious academic
penalty (e.g. suspension or expulsion from the faculty or university). Cheating in examinations or tests may take the
form of copying from another student or bringing unauthorized materials into the exam room (e.g., crib notes, pagers
or cell phones). Exam cheating can also include exam impersonation. (Please see Section 4.2.8 on Exam Personation). A
student found guilty of contributing to cheating in examinations or term assignments is also subject to serious
academic penalty.
To plagiarize is to take ideas or words of another person and pass them off as ones own. In short, it is stealing
something intangible rather than an object. Plagiarism applies to any written work, in traditional or electronic format,
as well as orally or verbally presented work. Obviously it is not necessary to state the source of well known or easily
verifiable facts, but students are expected to appropriately acknowledge the sources of ideas and expressions they use
in their written work, whether quoted directly or paraphrased. This applies to diagrams, statistical tables and the like,
as well as to written material, and materials or information from Internet sources.
To provide adequate and correct documentation is not only an indication of academic honesty but is also a courtesy
which enables the reader to consult these sources with ease. Failure to provide appropriate citations constitutes
plagiarism. It will also be considered plagiarism and/or cheating if a student submits a term paper written in whole or
in part by someone other than him/herself, or copies the answer or answers of another student in any test,
examination, or take-home assignment.

Working with other students on assignments, laboratory work, take-home tests, or on-line tests, when this is not
permitted by the instructor, can constitute Inappropriate Collaboration and may be subject to penalty under the
Student Discipline By-Law.
An assignment which is prepared and submitted for one course should not be used for a different course. This is called
duplicate submission and represents a form of cheating because course requirements are expected to be fulfilled
through original work for each course.

* COURSE OUTLINE Winter 2015 *

* AGRI 1510 *

When in doubt about any practice, ask your professor or instructor.

NOTE: Plagiarism on any laboratory exercise or copying on any examination will result in a grade of
zero on that component of the course.