Man has had close association with poultry since about 2000 BC, notably in the Persian, Greek and Roman periods leading up to the present. The modern poultry industries developed in the 1950s and there have been considerable developments since then. Developments in management strategies, nutrition and genetics have improved production efficiencies in both the UK egg and meat sectors.
This course offers knowledge and understanding in poultry genetics, the supply chain, nutrition and welfare to enable synthesis of strategies to deal with problems and issues that may arise in their own sphere of management.
By the end of this course you will be able to:
Areas covered on this course will include:
AgriFood Training Partnership
The University of Reading
PO Box 226, Whiteknights
Reading RG6 6AP
T. +44 (0)330 333 4530