The course deals with cattle milk and meat production under Norwegian conditions, where focus is on factors influencing quantity and quality of milk and beef, management and mechanization, economy, climate, sustainability and resource use.

The main parts will consist of a) dimension, structure and economic importance of milk- and beef production in Norway, b) milk synthesis and factors affecting milk yield and chemical composition of milk, c) milk quality and assessment of milk quality, d) udder health and fertility, e) growth and development of fattening animals, f) carcass and meat quality, g) feed resources, feed evaluation and feed requirements in milk and beef production, h) factors influencing feed intake and feed efficiency and feeding strategies in milk and beef production, i) principles of feed planning and feed optimization, including economy, in cattle production, j) feeding and management of a dairy cow during lactation and gestation k) mechanization in milk and beef production, l) animal welfare, m) sustainability and greenhouse gas emissions related to cattle production.Group work with basis in a practical situation. The students are given information about the current situation and new strategies for improved management should be suggested. In order to succeed analytical skills combined with a multidisciplinary approach must be used.