Twin Cities campus

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Twin Cities Campus

Poultry Health Postbaccalaureate Certificate

College of Veterinary Medicine - Adm
College of Veterinary Medicine
Link to a list of faculty for this program.
Contact Information
CVM OGP 1365 Gortner Ave., 443 VMC St. Paul, MN 55108 612-624-7413
Email: cvmmsphd@umn.edu
Website: https://poultrytraining.umn.edu/
  • Program Type: Post-baccalaureate credit certificate/licensure/endorsement
  • Requirements for this program are current for Fall 2023
  • Length of program in credits: 12
  • This program requires summer semesters for timely completion.
  • Degree: Poultry Health Postbaccalaureate Certificate
Along with the program-specific requirements listed below, please read the General Information section of this website for requirements that apply to all major fields.
The Poultry Health post-baccalaureate certificate is a 12-credit, 12-month online program designed for early- to mid-career professionals interested in advanced understanding of poultry health and disease. The certificate focuses on basic understanding of the avian host as it relates to poultry production systems, the technologies and tools to assess health, and diagnosing and addressing disease at the gross and molecular levels. The enhanced knowledge and hands-on experience with applied and/or molecular tools will position graduates to deal with commonly encountered and investigated issues that arise in poultry production and allied industries. In addition to the online curriculum, elective experiential credits are offered by the Mid-Central Research and Outreach Center in Willmar, MN.
Program Delivery
  • primarily online (at least 80% of the instruction for the program is online with short, intensive periods of face-to-face coursework)
Prerequisites for Admission
The preferred undergraduate GPA for admittance to the program is 3.00.
Special Application Requirements:
International students who want to attend this program on a student visa should contact the University's International Student and Scholar Services (ISSS) office at https://isss.umn.edu/.
International applicants must submit score(s) from one of the following tests:
  • TOEFL
    • Internet Based - Total Score: 79
  • IELTS
    • Total Score: 6.5
    • Reading Score: 6.5
    • Writing Score: 6.5
  • MELAB
    • Final score: 80
The preferred English language test is Test of English as Foreign Language.
Key to test abbreviations (TOEFL, IELTS, MELAB).
For an online application or for more information about graduate education admissions, see the General Information section of this website.
Program Requirements
Use of 4xxx courses towards program requirements is not permitted.
A minimum GPA of 3.00 is required for students to remain in good standing.
At least 2 semesters must be completed before filing a Degree Program Form.
Required Courses (9 credits)
Take the following courses:
POUL 5101 - Living in a microbial world and raising animals: the poultry perspective (3.0 cr)
POUL 5102 - How safe is your chicken? Food safety from a poultry perspective (3.0 cr)
POUL 5103 - Poultry biosecurity: framework for healthy production (3.0 cr)
Electives (3 credits)
Select 3 credits from the following, in consultation with the advisor, to complete the 12-credit minimum:
POUL 5001 - Avian Anatomy and Physiology (1.0 cr)
POUL 5002 - Poultry Nutrition (1.0 cr)
POUL 5003 - Poultry Diseases (1.0 cr)
POUL 5013 - Animal Welfare (1.0 cr)
POUL 5015 - Broiler/Layer/Turkey Rotation (1.0 cr)
POUL 5016 - Capstone in Molecular Technologies (1.0 cr)
 
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POUL 5101 - Living in a microbial world and raising animals: the poultry perspective
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Spring
It?s a microbial world. We are just living in it. This statement by Professor Mark Martin could not be more relevant than it is today. In every aspect of life, microbes play a role. This is particularly true in agricultural practices used to grow food for the human population. Good and bad, microbes are intricately linked to the practice of raising meat, fruits, and vegetables for human consumption. The purpose of this online course is to emphasize the holobiont, which is the host itself plus the assemblage of microbes living inside and outside of it. This is different than your typical microbiology course. Yes, we will cover the basics of microbiology, and the role of the microbiome in the maintenance of health and disease. But we will also put this information in the context of ecology. Using the poultry production environment as an example, you will learn about the basics of poultry production and how microbes contribute to every aspect of the production chain - including the bird itself, the barns that birds are grown in, the ecosystem surrounding these barns, the processing plants that produce our meat, and even ?us? as we interface with live production animals and consume their meat. In practical terms, this course will train you to appreciate and understand how normal ?commensal? microbes in the animal and its surrounding environment are important for everyday life, health, and success. This course is suitable for upper-level undergraduate students, graduate students, and non-traditional industry professionals.
POUL 5102 - How safe is your chicken? Food safety from a poultry perspective
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Summer
The purpose of this course is to provide introduction to food safety with emphasis on poultry production. An emphasis will be given to understanding the major pathogens transmitted through live poultry and products and how they can be controlled or mitigated in live production and processing steps. After completing this course, you will have understanding of the basic food safety principles, major foodborne pathogens in poultry, principles of hazard analysis and critical control points (HACCP)-approach of food safety, meat and egg safety, and major preharvest and post-harvest approaches to safety of poultry foods. This course is suitable for upper-level undergraduate students, graduate students, and non-traditional industry professionals.
POUL 5103 - Poultry biosecurity: framework for healthy production
Credits: 3.0 [max 3.0]
Grading Basis: A-F only
Typically offered: Every Fall
In 2015, an avian influenza virus was introduced to poultry production in the upper Midwestern United States. This outbreak resulted in the destruction of more than 43 million chickens and turkeys raised for meat and egg production, devastating these poultry industries. This changed our view of biosecurity forever as it related to protecting the poultry supply. While this virus has subsided, we do not know where or when the next threat will emerge, and as such we need to be prepared for the unknown. The purpose of this course is to provide the principles of biosecurity, with an emphasis on poultry production. This course will cover the basics of biosecurity, and the role of everyone in the maintenance of biosecurity in commercial broiler chickens, turkeys, and egg layers. You will learn about biosecurity and will learn how to develop an effective biosecurity plan while navigating regulations and other logistical challenges. This online course is suitable for upper-level undergraduate students, graduate students, and non-traditional industry professionals.
POUL 5001 - Avian Anatomy and Physiology
Credits: 1.0 [max 1.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
This course provides an abbreviated overview of avian anatomy and physiology at the gross and cellular levels. Basic avian anatomy and physiology will be presented in the context of the commercial broiler chicken and turkey.
POUL 5002 - Poultry Nutrition
Credits: 1.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Spring
The purpose of this course is to provide the principles of poultry nutrient metabolism, feed composition, and chemistry as it applies to commercial broiler chickens and turkeys.
POUL 5003 - Poultry Diseases
Credits: 1.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
The purpose of this course is to provide introduction to common diseases of poultry, focusing on commercial broiler chicken and turkey production in the United States. We will start with an introduction to the principles of disease, and the role of the host in susceptibility to disease. Then, specific diseases will be covered, including viral, bacterial, fungal, and protozoal pathogens. Finally, non-infectious disease associated with nutrition, metabolism, and toxins will be covered. The student will gain understanding of the pathogen and host relative to each disease covered.
POUL 5013 - Animal Welfare
Credits: 1.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall
This course will cover the basic principles, history, and application of animal welfare science for poultry. Students will learn to assess the welfare of poultry using science-based methods and reasoning. This course will provide background and application of animal welfare science.
POUL 5015 - Broiler/Layer/Turkey Rotation
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Summer
This course will serve as the capstone of the Applied/Production track of the Poultry Health Certificate. This one-week, in-person experience will be catered to the student?s interest in one of three areas: commercial broiler chicken, chicken layer, or turkey production. The student will choose one of these three experiences and will learn core competencies in that area over a 1-week intensive hands-on course.
POUL 5016 - Capstone in Molecular Technologies
Credits: 1.0 [max 1.0]
Grading Basis: A-F or Aud
Typically offered: Every Summer
This course will serve as the capstone of the Research/Diagnostics track of the Poultry Health Certificate. This one-week, in-person experience will take place at the MCROC laboratory in Willmar, Minnesota. The student will learn about core molecular techniques and gain hands-on experience with these techniques over a 1-week intensive hands-on course.