Please Note: This Class Syllabus is an important step in updating the format of our distance courses. If for any reason the Class
Syllabus does not match the print Course Guide or online course information, the Class Syllabus shall be taken as correct.
CLASS SYLLABUS
COURSE TITLE:
Animal Agriculture and Food Science
COURSE CODE:
AGRC 112.3
TERM:
Winter 2015-2016
COURSE CREDITS:
3
DELIVERY:
Online
COURSE SECTION:
W02
START DATE:
January 5, 2016
END DATE:
April 7, 2016
Course Description
An introduction to agricultural systems and the interactions between microbial, 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.
December 9, 2015 jt ck pk dw
AGRC 112.3: Agricultural Science II
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 112.3. 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” section 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
e-mail: Dianne.Winkelman@usask.ca
It is my preference to communicate as much as possible through the course site’s “Ask Your
Instructor” section of the Discussion. You may also send me an e-mail. You can expect a
return e-mail within 24 hours of my receiving your messages; if you do not receive an answer
within this timeframe, you should resubmit the e-mail. Please note that all e-mails to instructors
should be appropriately and respectfully addressed. In case of an emergency situation, you can
phone me at 306-831-7372. Assignment due dates and test dates are posted in the Class
Schedule 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.
Page 2 of 12
AGRC 112.3: Agricultural Science II
Office Hours
Office visits – in person on campus or via the Internet can be arranged by contacting me
through my e-mail Dianne.Winkelman@usask.ca.
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 1990. 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
AGRC 112.3: Agricultural Science II
Class Schedule
Week
Module
Readings
University policies on academic honesty
http://www.usask.ca/university_secretary/honesty/
1
2
1- Introduction – “Measuring food security” from FAO. 2011. World
Livestock 2011 – Livestock in Food Security. Rome,
The Agriculture
FAO. (Pages 1-7) [PDF in Blackboard]
Challenge
2- The
Development of
Agriculture &
Domestication
of Animals
“An introduction to the basic concepts of food security”
[PDF in Blackboard]
“Contribution of agricultural growth to reduction of
poverty, hunger and malnutrition” pages 28-35 of FAO,
WFP and IFAD. 2012. The State of Food Insecurity in
the World 2012. Economic growth is necessary but not
sufficient to accelerate reduction of hunger and
malnutrition. Rome, FAO. At
http://www.fao.org/docrep/016/i3027e/i3027e.pdf
4
3- The Role of
Food Animal
Production in
Society
4- The Livestock
Industry in
Canada &
Saskatchewan
Discussion #1
(Jan 18, 2016)
“We didn’t domesticate dogs. They domesticated us.”
[PDF in Blackboard]
“Animal Domestication” [PDF in Blackboard]
“Health Impacts of a Grain-Based Diet”
[PDF in Blackboard]
3
Evaluation
(Due Date)
Discussion #1
(Jan 18, 2016)
Discussion #2
(Feb 1, 2016)
“Livestock Food in the Diet”, from FAO. 2011 –
Livestock in Food Security. Rome, FAO. (Pages 8-12)
[PDF in Blackboard]
“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” [PDF in Blackboard]
“Adding value to livestock with niche meat marketing
programs” [PDF in Blackboard]
Discussion #2
(Feb 1, 2016)
Spring Break Feb 15-Feb 19
5
5- Extensive &
Intensive
Livestock
Production
6
6- Animals &
The
Environment
“Intensive Livestock Operations – WP Special Report”
[PDF in Blackboard]
Group Debate
(Feb 22, 2016)
The Greenhouse Effect and Global Warming
[PDF in Blackboard]
Group Debate
(Feb 22, 2016)
Group Project
(Feb 29, 2016)
Page 4 of 12
AGRC 112.3: Agricultural Science II
7
7- Current
Topics in Animal
Science
Veterinary Bulletin issue on Animal Welfare
[PDF in Blackboard]
“One third of farm animal breeds face extinction” at
http://www.fao.org/News/2000/001201-e.htm
“The Art of Making True Cheddar” at
http://www.ashgrovecheese.com.au/artofmaking.html
“How It’s Made – Butter” at
http://www.youtube.com/watch?v=qwb2uZLSLhw
8
8- Dairy Science
Animal Science
Exam
(Mar 3, 2016)
“A Visit from the Milk Truck” at
http://www.youtube.com/watch?v=87AgDlHpvM8
“100% Canadian Milk” at
http://www.dairygoodness.ca/100-percent-canadianmilk/from-farm-to-table/at-the-farm
“What is Meat?” at
http://www.exploratorium.edu/cooking/meat/INT-whatis-meat.html to learn how muscle becomes meat.
9
9- Meat Science
“Food Safety Systems at the Meat Plant” at
http://www.canadabeef.ca/ca/en/rt/safety/MeatPlant/def
ault.aspx
“From Wheat to Bread” [PDF in Blackboard]
“From Durum to Pasta” [PDF in Blackboard]
10
10- Cereal
Grains
Cheese Project
(Mar 8, 2016)
Meat Processing
Worksheet
(Mar 15, 2016)
“The Malting Process” at?
http://www.canadamalting.com/cm/Process/process#
CMSteeping
“From Barley to Beer” [PDF in Blackboard]
“Healthy Fats: Guide for Improving the Quality of Fat
Intake” [PDF in Blackboard]
11
11- Oilseeds &
Pulse Crops
“Lipids: Fats, Oils, Waxes, etc.” at
http://biology.clc.uc.edu/courses/bio104/lipids.htm
Flour Practicum
Results Posted
(Mar 22, 2016)
“The Magic of the Humble Lentil” at
http://www.cgiar.org/consortium-news/the-magic-of-thehumble-lentil/
Page 5 of 12
AGRC 112.3: Agricultural Science II
Week
Evaluation
(Due Date)
Module
Readings
12- Current
Topics in Crop
Production
The Failing Experiment of Genetic Engineering” at
http://www.cban.ca/Resources/Tools/Pamphlets-andFactsheets/The-Failing-Experiment-of-GeneticEngineering
Biofuel: Good or bad? No easy answer!
[PDF in Blackboard]
Fats Practicum
Results Posted
(Mar 29, 2016)
Discussion #3
(Apr 7, 2016)
From first- to third-generation biofuels: Challenges of
producing a commodity from a biomass of increasing
complexity. [PDF in Blackboard]
Genetically modified foods: a primer.at
http://www.cbc.ca/news/technology/geneticallymodified-foods-a-primer-1.1341529
12
The Transgenic Tomato. At
http://www.public.iastate.edu/~rhetoric/105H16/cofp/tmr
cofp.html
’No Monsanto!’: World marches against GMO food at
http://rt.com/news/monsanto-march-berlin-protest-115/
Online Final
TBA
Exam for Dairy,
(April 9-30)
Meat & Crops
Modules
Note: If for any reason the Class Syllabus Reading List does not match the Module Reading
List, the Class Syllabus shall be taken as correct.
Grading Scheme
Discussion Contributions
Group Project
Group Debate
Cheese & Meat Module Assignments
Practicum Results & Discussions
Animal Science Exam
Final Exam
Total
15%
15%
5%
10%
10%
25%
20%
100%
Information on literal descriptors for grading at the University of Saskatchewan can be found at:
http://students.usask.ca/academics/grades.php
Please note: There are different literal descriptors for undergraduate and graduate students.
Page 6 of 12
AGRC 112.3: Agricultural Science II
More information on the Academic Courses Policy on course delivery, examinations and
assessment of student learning can be found at:
http://www.usask.ca/university_secretary/council/academiccourses.php
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: http://policies.usask.ca/documents/LearningCharter.pdf
Evaluation Components
AGRC 112.3: Discussion
Value: 15% of final grade
Due Dates: See Class 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
15% of your final grade and is required for you to obtain a grade in this course so you should log
on to the Online Discussion at least twice a week. Your responsibility to the Online Discussion
includes participation and interacting with the contributions of others in your Discussion Group.
AGRC 112.3: Group Debate
Value: 5% of final grade
Due Date: Feb 22, 2016
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.
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 112.3: Animal Science Exam
Exam Date: Mar 3, 2016
Purpose: An online exam 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.
Page 7 of 12
AGRC 112.3: Agricultural Science II
AGRC 112.3 Group Project
Value: 15% of final grade
Due Date: Feb 29, 2016
Purpose: You will be assigned to a team to prepare a collaborative submission including a short
report and a power point presentation on an animal species that could provide an alternative to
traditional livestock/farmed species. Your submissions will be expected to cover 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 112.3 Course Homepage on Blackboard early in the term.
AGRC 112.3: Cheese & Meat Module Assignment
Value: 10% of final grade
Due Date: Mar 8, 2016 & Mar 15, 2016
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 112.3 Course
Homepage on Blackboard prior to the end of the Animal Science section of the course.
AGRC 112.3: Practicum Results and Discussions
Value: 10% of final grade
Due Date: Mar 22, 2016 & Mar 29, 2016
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 112.3 Course Homepage on
Blackboard prior to the end of the Animal Science section of the course.
AGRC 112.3: Final Examination
Value: 20% of final grade
Exam Date: TBA - Examination Period April 9 - 30
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 12. You
should ensure that you have completed all of the required readings prior to attempting the test.
You will have a single attempt to write the test.
Page 8 of 12
AGRC 112.3: Agricultural Science II
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.
Discussions
Participation in online discussions is required for this course. Submissions for Discussions must
be made before the Discussions is closed (dates are provided in the Class 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)
It is your responsibility to be familiar with the University of Saskatchewan’s Policies and
Procedures. More information is available at
http://www.usask.ca/secretariat/student-conduct-appeals/IntegrityDefined.pdf
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.
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.
Page 9 of 12
AGRC 112.3: Agricultural Science II
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.
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.
Page 10 of 12
AGRC 112.3: Agricultural Science II
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.
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.
Page 11 of 12
AGRC 112.3: Agricultural Science II
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)
RobbLarmer (Coordinator, Instructional Technologies, CCDE)
Page 12 of 12