Masters Degrees (Poultry Science)

In the absence of subsidy, the EU poultry sector relies on highly efficient production systems, with successful companies often using sophisticated technologies. This is reflected in the integrated structure of most poultry companies and the number of graduates and postgraduates employed by them.

Many companies have responded to the pressure on financial margins by setting up operations world wide. There continues to be a good demand for suitably trained graduate and postgraduate level entrants into the sector.

The skills and knowledge delivered by the Applied Poultry Science programme are highly relevant to companies using intensive methods of production and those responding to retailer demand for extensive systems. This enables both new entrants and existing employees wishing to build on their expertise and aspirations, to enhance their career opportunities within the poultry sector.

The Applied Poultry Science course is offered on a part-time distance learning basis.

It is designed to suit those in continuing employment or with other commitments. Participants come from a wide range of backgrounds, including nutritionists, breeders, vets and other poultry sector workers, all of whom wish to develop their career and businesses.

Specific course objectives are to provide graduates with:
- A sound knowledge of the underlying science of poultry production.
- A good understanding of the issues underpinning poultry production systems.
- A wide range of specialist skills appropriate to poultry science professionals.
- The ability to critically evaluate developments in poultry science, including nutritional, genetic,
- Welfare, quality assurance and environmental issues.
- The ability to produce professional level recommendations and reports.
- Research skills.

The MSc Applied Poultry Science degree is awarded by the University of Glasgow.

Course Content

The programme is a mix of technical, scientific, environmental and management skills development modules. It is taught largely by staff from the SRUC Avian Science Research Centre who are involved in poultry research studies on a daily basis and who aim to provide up to the minute, highly relevant knowledge transfer into the Applied Poultry Science programme.

The Avian Science Research Centre has a full range of facilities for those wishing to study or carry out research with SRUC ranging from a hatchery to a processing plant and a good range of different poultry production systems.

Poultry Production Systems

This module studies the poultry meat and poultry egg industry in terms of its structure and sectors including intensive and non-intensive systems. It includes global export and import markets for the major poultry meat and egg products and evaluates their quality assurance systems. It will examine the requirements for optimal performance within the various systems and investigate factors affecting performance.

Poultry Nutrition and Growth

Poultry nutrition and growth examines the principles of poultry nutrition, particularly the importance of different nutrients in terms of growth and production and how they are processed in the avian body. It includes a study of the major anatomical and physiological systems in poultry and describes the role of nutrition in poultry health in different production environments, with particular regard to nutrient deficiencies. The partitioning of energy and nutrients into the growth and development of the whole body and different components of the body will also be examined, as will methods of describing different growth patterns.

Incubation and Hatchery Practice

This module develops knowledge and an understanding of the science and technology that underpins the production of day-old stock. Students study embryo-genesis in poultry and how this is exploited by the poultry sector to maximise the production of viable hatchlings. At the conclusion of the module students will be able to critically evaluate poultry hatchery practices, where appropriate, from an international prospective.

Housing and the Environment

Large scale poultry production seeks to manage the birds’ environment to optimise the competing demands of welfare, productivity, quality and environmental protection in an economically viable way. Recognising the impacts of different housing alternatives, the relationship to environmental emissions, and the sustainability of systems are therefore essential skills for those engaged in the industry that this module addresses. The approach will initially be one of directed study in order that the full range of issues are covered; but later in the module, students will be asked to do a case study on a real poultry enterprise with the coursework being centred on the completion of the IPPC application form for an intensive poultry enterprise. Even though some students may not be familiar with large scale poultry enterprises, the structured approach required to carry out the IPPC assessment process, and the wealth of information available in the relevant technical document will give a sound basis for understanding the range of housing and environmental issues involved.

Poultry Behaviour and Welfare

This module explains the general principles of poultry behaviour and welfare and studies sensory perception, motivation and learning in poultry. It evaluates the behavioural and physiological indicators that are used to assess welfare in given circumstances. It examines current practice with respect to welfare and current welfare legislation.

Poultry Health and Hygiene

A range of different infectious and non-infectious diseases will be covered in depth, mostly affecting chickens and turkeys but with specific sessions on diseases of game birds and diseases of pigeons. The importance of notifiable diseases such as Newcastle Disease and highly pathogenic avian influenza will be emphasised, and the significance of other potentially zoonotic organisms such as Salmonella, Campylobacter, Chlamydophila Psittaci and West Nile Virus will be discussed.

Advanced Poultry Nutrition

Advanced poultry nutrition builds on the poultry nutrition and growth module and examines theoretical and practical poultry nutrition in greater depth. It links current nutritional theories, (eg. amino acid balance and requirements or the anti-nutrient and toxic properties of feedstuffs) with methods of alleviation. These are integrated with classical nutrition-balance studies and proximate analyses, exposing students to all aspects of a nutritional study. It also involves a detailed study of nutrition with respect to bird growth and health and the environmental constraints imposed on the system.

Experimental Design

This module aims to develop statistical skills to aid the technical, scientific and management decisions. It explores a range of statistical processes from the collection of data and its interpretation to the production of information charts, diagrams and tables and the analysis of data looking at differences, significance and trends.

Management Skills

With the labour market becoming more competitive there is a real need for today's graduates to develop skills beyond academic knowledge in order to thrive. This module introduces various management skills which include communication, teamworking, leadership, time management, decision-making, empowerment and motivation. It aims therefore to improve the student’s knowledge and ability to manage. A range of practical methods and approaches will be used to enable the students to better organise and motivate themselves and others.

The study weekends and short study tour are an integral part of teaching delivery and students are strongly recommended to attend these if they are to succeed in this course.

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This course is designed for staff employed in the food industry sector in the UK.

The Poultry Business Management programme will provide a complete pathway from PgC to MSc for poultry meat industry employees who wish to increase their competence and capability with respect to business management theory and practice. The programme will also provide poultry business employers with the opportunity to select appropriate staff for management development through a course of study at postgraduate level which has been designed specifically to meet the needs of the poultry meat sector.

The curriculum has been designed such that it satisfies the generic core knowledge and skills requirements of poultry meat business employers at the PgC stage. It then provides options that cater for the career development needs of individual students, and the needs of their respective employers, by offering wider module choice at the PgD stage. The MSc stage provides the opportunity for students to apply the knowledge and skills gained in the earlier stages to real-world problems in their own work-places. Fundamental to the curriculum design of this postgraduate programme is the principle that learning and the exploration of theory should be tested through practical application in real businesses. The applied nature of the course is valued by poultry meat business employers and the staff that they nominate to be postgraduate students.

On completion of the course at MSc level, students will be able to identify and understand the operational management requirements of poultry meat businesses, as well as define and establish management practises for the identification and control of factors affecting animal welfare, product quality and food safety. Students will become competent in identifying the threats to the development and success of poultry meat businesses and establish strategies and plans to deal with them.

Students will learn to define and understand the marketing environment in which poultry meat businesses operate and establish marketing strategies for products, as well as comprehend the role of new product development for their market success.

Students will be able to identify and understand requirements for the management of the supplier and customer interfaces existing within and in relation to poultry meat businesses, as well as establish and implement strategies and practises that enable effective and efficient supply chain management.

In addition, students will be able to comprehend and interpret the financial management requirements of poultry meat businesses, as well as define, rationalise and apply the leadership and management requirements and styles needed to successfully lead and manage individuals and teams.

Cost

Funding for the tuition fee may be available through the Advanced Agri-Food Training Partnership. For those students not eligible for AATP funding, the postgraduate fee structure will apply. Some students may feel that they can benefit from external personal coaching as they study the course, this will be available and the price will be agreed depending on circumstances

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The rapid growth of technological and scientific innovation in genetics, biotechnology, conservation biology, reproduction and nutrition has resulted in a need for further training for scientists across animal industries in all areas. The Master of Animal Science offers you advanced technical training in a focused area of animal science: genetics, nutrition or reproduction, biotechnology and animal production. Undertaking electives from a range of units of study, you will be equipped with advanced skills applied in a variety of industres including poultry, wildlife, pig, aquaculture, dairy, companion and pedigree animals, sheep and beef. The course is designed to enhance your research skills in managing the planning and implementation of a successful research project and in designing, conducting and writing-up a research project.

To ask a question about this course, visit http://sydney.edu.au/internationaloffice/

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RVC Master of Research (MRes) may be for you if you do not wish to commit to undertaking a PhD but want to try a sizeable research project and get the generic skills applicable to research. You can do this over one-year full time, or over two years part-time while you are continuing your career.

The MRes is designed to equip you to acquire the experience and the skills needed to enter a PhD programme or to move on to careers where advanced research experience will help you. It is an excellent training opportunity for both biological and veterinary graduates and addresses both basic and clinical problems in the biosciences, with applications in veterinary and human medicine. Research areas span cell and molecular science, whole animal physiology and population medicine.

An RVC MRes will develop you as a scientist who is capable of working across interdisciplinary teams and who can tackle problems of practical relevance to veterinary and medical science. You will:
- Learn from experts who produce cutting-edge research in a range of subjects and are published in the top academic journals
- Join an international team of staff and students
- Benefit from close proximity to other international centres of excellence in biomedical and biological sciences.


With more than 100 research-active staff at the RVC, the range of research topics is vast, extending from molecules to whole animals and animal populations. We focus on two main research themes:

- Comparative physiology and medicine: our understanding of animal disease, together with the superb facilities at the RVC, means that we are all well placed to contribute to the way in which human diseases are diagnosed and treated.
- Livestock production and health: there is international recognition of the need for new approaches to meet the growing challenges of livestock production, to control infectious diseases that threaten humans and animals.

You will join the RVC to undertake a specific piece of work under the direction of two supervisors, working within one or more of the RVC’s research groups. We offer a range of specific MRes projects which you can apply for, or you may have your own area of research in mind. Most of our MRes students are self-funded, but we do occasionally have funded MRes projects.

Your MRes will culminate in a research dissertation of 10,000-15,000 words and an oral presentation.

To underpin the research you are undertaking you will participate in training skills workshops, courses and seminars alongside other post-graduate researchers.

For our October 2017 MRes intake we are offering range of self-funded projects. The projects currently available are listed below. Further projects will be added:

- Dr Camilla Benfield [email protected] Potential of a portable DNA sequencer, MinION, to detect animal viral disease
- Dr Rowena Packer [email protected] Owner decision-making in the treatment and management of dogs with idiopathic epilepsy
- Dr Monica A Daley [email protected] Quantitative assessment of the interaction of personality and social dominance in poultry
- Dr Rob Noad [email protected] Putting the bite on red mite: Towards anti-parasite vaccines in poultry

You will be expected to contribute to the running costs of a project. The sums required will vary between projects and you should discuss this with your supervisor.

The deadline for applications is 24th April 2017


If you are interested in undertaking a self-funded MRes project and your area of interest lies outside the projects listed above you can still apply to study with us.

You need to have an area of research in mind and your research project and supervisor should be agreed before you formally apply via UKPASS.

You will be expected to contribute to the running costs of a project. The sums required will vary between projects and you should discuss this with your supervisor.

The deadline for applications is 30th June 2017

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[General Information]]
Applied Animal Biology offers opportunities for advanced study and research leading to M.Sc. and Ph.D. degrees in animal physiology, behaviour, welfare, and management of livestock, aquaculture, and wildlife species. Graduate training in applied animal biology normally involves a combination of courses in both basic and applied sciences, with research leading to a thesis or dissertation. Students are expected to publish their research results in relevant leading international refereed journals. Coursework selected in consultation with the student's supervisory committee includes graduate courses in areas relevant to each student's research.

The program is enriched through collaboration with colleagues in other UBC graduate programs such as Zoology, and with agencies such as Agriculture and Agri-Food Canada, Fisheries and Oceans Canada, Canadian Wildlife Service, and the Society for the Prevention of Cruelty to Animals.

On-campus teaching and research facilities are located in the MacMillan Building. Off-campus research facilities available to students include: the UBC Dairy Education and Research Centre in Agassiz; shared research facilities at Fisheries and Oceans Canada at West Vancouver; and Agriculture and Agri-Food Canada.

Quick Facts

- Degree: Master of Science
- Specialization: Applied Animal Biology
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework + Thesis required
- Faculty: Faculty of Land and Food Systems

Applied Animal Biology is intended for students who want to study and/or work with animals. It provides students with fundamentals of animal behaviour, animal physiology and related fields as applied to farm, companion and other animals. It also exposes students to the role of animals in human society and the ethical, environmental and other issues that arise. It offers training in research skills needed for graduate work, and (with appropriate selection of courses) prepares students for admission to veterinary and human medicine. Students have various options to gain practical experience on farms and in laboratories, animal shelters and wildlife rehabilitation centres.

Potential career paths include veterinary medicine, human medicine, biomedical research, animal ecology, sustainable aquaculture, animal training, animal nutrition, wildlife rehabilitation, wildlife conservation, agricultural extension and animal welfare.

Facilities

On-campus facilities include laboratories in the MacMillan Building. Off-campus research facilities available to students include: the UBC Dairy Education and Research Centre in Agassiz; shared research facilities at the Department of Fisheries and Oceans at West Vancouver; Agriculture and Agri-Food Canada; and the Agassiz Poultry Centre, which includes unique poultry and quail stocks for biomedical and genetic research. Field research facilities for studies in wildlife productivity are also available.

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The UK’s meat industry represents one of the most important sectors of the UK's food supply system and a key component of the agri-food supply chain.Many factors limit and threaten the success and security of the meat industry,and not least the ability of the industry to attract and retain staff with the right knowledge and skills.Being able to develop and maintain a resource of appropriately experienced,knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing and educating staff.

The course

Working with the UK’s meat industry, and with the support of The Worshipful Company of Butchers, Harper Adams University has developed a Postgraduate course in Meat Business Management designed to provide staff from the meat industry with the knowledge and skills required to increase the effectiveness, efficiency and profitability of their employers’ businesses and to develop their own career potential within the meat industry.

The UK’s meat industry represents one of the most important sectors of the country’s food supply system and a key component of the agri-food supply chain. Many factors limit and threaten the success and security of the meat industry, and not least the ability of the industry to attract and retain staff with the right knowledge and skills. Being able to develop and maintain a resource of appropriately experienced, knowledgeable and qualified supervisory and management staff must be a primary strategic objective for any meat business as the success and growth of such businesses depends on possessing capable and appropriately educated staff. Equally, the long term stability of meat businesses relies on effective and achievable management succession planning which in itself requires access to staff who have the ability to grow into more senior roles and become the business leaders of the future.

How will it benefit me?

The course has been developed in recognition of the meat industry’s need to develop existing, experienced staff – not necessarily graduate staff – and also to provide a means by which new, graduate staff can gain an understanding of the topics required to operate a meat business successfully. The course has been designed expressly to meet the needs of businesses in the red meat sector of the UK’s meat industry, i.e. principally businesses involved in the production of beef, mutton and lamb, and pork, and associated products. The course is a meat business management course and not a meat science course. This means that much of the subject matter covered by the course will have relevance to other meat sectors, e.g. the white meat or poultry meat sector, and indeed other food processing and manufacturing businesses. Much of the knowledge required to run a food business is transferable and applicable to any kind of food business. This means that topics such as operations management, food quality management, food safety management, and supply chain management apply equally to red meat businesses as they do to other types of food processing and manufacturing business. The successful practise of management (and successful career development) in any food business depends significantly on acquisition of the required knowledge, from whatever source, and its appropriate application in the development and growth of the business with, importantly, increased profitability.

Cost

The tuition price of each taught module is £1,200 + VAT (residential accommodation and meals are additional), however funding for the tuition fee may be available through the Advanced Agri-Food Training Partnership. Some students may feel that they can benefit from external personal coaching as they study the course, this will be available and the price will be agreed depending on circumstances.

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Do you want to develop your technical pig production practice to postgraduate level?

Harper Adams University has developed a Masters degree in Pig Production.
The course

Recognise the global context within which food production now operates.
Explore the sciences underpinning food animal husbandry and animal production systems
Support students to identify, analyse and solve biological, technological and economic problems encountered in pig production systems,
Support students to evaluate the wider global, environmental, economic, social, ethical and political issues associated with pig production systems.

How will it benefit me?
The course will:
Prepare students for a career in Pig Production.
Offer vocational training in the area of applied Pig Production.
Prepare students for PhD studies.

Example modules:
Pig Production Systems
Mono-gastric Nutrition and Ration Formulation
Pig Breeding
Genetics and Product Quality
Pig and Poultry Environment, Health and Welfare
Emerging Issues in Mono-gastric Production Systems
Major Research Project (MSc)

Elective Modules:
Elective modules from the list below can be studied in addition to the core modules identified above.

Food chain related
Food Product Development
Meat Science and Public Health
Animal Production, Meat Processing & Quality
Food Policy and Ethics

Farm Business Management
Farm Business Management
Farm Business Analysis
Farm Business Strategy

Agri-Business Management
Leadership & People Management
Principles of Finance
Strategic Management & International Agribusiness
Food Business Operations Management
Agri-Food Marketing

Systems Related
Precision Farming Technology
Animal Welfare and Bioethics

Modules are usually delivered as an intensive short course, taught over a one week block, with a maximum of 5 days per 15 credit module providing in the region of 35 hours of contact time.

Teaching may consist of formal lectures, seminars, tutorials, practical exercises, laboratory sessions, study visits or the use of guest speakers.

The PgC, PgD and MSc are offered full-time and part-time to allow those in work to study towards an award at a pace that suits their needs and time available.

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