The field of Animal Science is broadly defined as the study of animals that humans have domesticated for food, fiber, labor, and companionship (Delgado C.2005). Current goals of animal welfare are at the forefront as scientists and farmers work together utilizing animal breeding and nutrition, to increase growth and improve overall animal quality. When animals grow and stay healthy, they produce more and better-quality products (meat, milk, or eggs) for consumption, and have a long and superior quality of life if used for recreation or companionship. Additionally, animal scientists work with farmers to decrease the environmental impact of animal production and ensure humane treatment as is required by legislation, consumers, and conscientious producers.
The animal sciences include physiology (functions/processes supporting life); nutrition (diet to maintain life), breeding and genetics (improvement of desired traits); ecology (relationship of animals to their environments); and ethology (animal behavior). While the animal science profession encompasses farm, laboratory, and companion animals, the focus for most is domesticated livestock and poultry. Research centered on food production has the goal to discover procedures that benefit both animal and human health. Another major component of animal science is concerned with diseases that are transferred from animals to humans (zoonotic). Furthermore, researchers study animals to assess how diseases will affect the human population. Forecasters predict that by 2050 the world's population will expand by one-third, to between 9 and 10 billion. With global affluence increasing the demand for animal products, a trained workforce to meet this demand is also required (National Research Council 2015). Additionally, the ability to responsibly raise animals according to Bovaland and Dixon (2012), is integral to the capability to feed this increasing population.
