The Master’s Degree in Health and Pig Production is an official postgraduate training program jointly organized by the University of Lleida, the University of Zaragoza and the Complutense University of Madrid, areas of northeastern Spain with a significant presence of the swine sector. Since its first edition in 2006, we have collaborated teaching some classes related to the technical aspects of pig production. This year, in addition, we have begun to teach in the Iberian production module.
The main objective of the Master is to train technicians who contribute to the production of food protein of high quality and safety, based on a system of production with technical and economic efficiency and using production techniques respectful of the environment and animal welfare .
The Master consists of 6 modules, which are taught in Lérida, Zaragoza or Madrid. Our colleague Miguel Ángel de Andrés gave some classes in the economic technical module (3) held in February in Lleida; and María Aparicio and Armando Occon impart this week in Madrid in the production module of Iberian (5).
- Module 1: Structural determinants of pork production
- Module 2: Functional component
- Module 3: Optimizing Production
- Module 4: Health Management
- Module 5: Iberian Production
- Module 6: Final Master’s Work