Professional Documents
Culture Documents
* AGRI 1510 *
(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. H. Sapirstein
Room 264 Ellis Bldg.
Telephone: 474-6481
Harry.sapirstein@ad.umanitoba.ca
Office Hours:
None
Classes:
Lectures -
* 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
* 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
- First Quiz
- First Term Examination
3
* AGRI 1510 *
- 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 A2804
Animal Production
636.05 A598
British J. Nutr.
640 B77 Jo Nu
636 C16 Jo An
* AGRI 1510 *
660 C42 Ru
Dairy Field
637 D147 F1
637 D147 4 He Ma
637 D147 4 He Wo
Domestic Anim.
Endocrinology
590 D712 An En
Egg Industry
636 P864 Tr
Feedstuffs
330 F32
660 C16 In Jo
Food Technology
641.05 I73
380 G7613 Tr Up
633 B7775 Gr Jo
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
382 L744 An Tr
636 L7586 Pr Sc
Modern Dairy
637.05 C16
Poultry Digest
Poultry Sci
636.505 P86
Shepherd
636 S548
636.505 W893
* AGRI 1510 *
NOTE: Plagiarism on any laboratory exercise or copying on any examination will result in a grade of
zero on that component of the course.