4 minute read
Boots on the Ground
An intensive elective course immerses and prepares future veterinarians for industry experience.
By Audrey Hambright
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The educational path to become a veterinarian involves a collaborative and hands-on experience, and that is what the dairy production medicine class aims to achieve. An elective for fourth-year students offered only in the fall semester, the course is taught by a unique intersection of faculty from across the university, including the college of veterinary medicine, department of animal science and USDA personnel.
Dr. Gregg Hanzlicek, clinical associate professor in diagnostic medicine/pathobiology, leads the intensive course, which runs for three consecutive weeks from Monday – Friday, 8 a.m. – 5 p.m. Comprised of 60% classroom and 40% field experience, the class visits seven or more dairy operations across Kansas each year. During these visits, the course focuses on activities which help students improve critical systems-thinking and activities to develop the skills necessary to create system monitoring programs within a dairy.
“When the course is completed, students will have the necessary technical and analytical skills necessary for modern dairy practice,” Dr. Hanzlicek says.
While at Ohlde Family Farms, near Linn, Kansas, the class observed structures, evaluated forage and measured airflow in the barn. Kyler Ohlde, operations manager, says that any firsthand experience is critical when learning.
“It’s important to give students the opportunity to observe what goes on day to day to spark questions and thoughts as well as look into records,” Ohlde says. “Dairies are very complex and offer a world of opportunity to those who thrive with continual growth and adaptation.”
Many topics are covered including parlor audits, milk quality, vaccination management and robot dairy visits, just to name a few. A resounding theme from some of the students in the elective this semester was the importance or record keeping and experiencing real-life scenarios.
“Record analysis is important because data can give dairy producers and veterinarians the ability to make informed decisions and track what is and isn’t working on the farm,” says Anthony Hemman, fourth-year veterinary student. “I enjoy being on farm because I can get a complete picture of what is going on.” future veterinarians are exposed to real-world, complex agriculture operations along with outside perspectives and fresh ideas.
Fourth-year student Grace Luebcke says the hands-on training in dairy production medicine has been immensely beneficial in preparing her to “hit the ground running” when she begins her career in private practice.
“Dr. Hanzlicek challenged us each day to make decisions and recommendations as the professionals that we are, which I have found to be an important shift in mindset,” Grace says.
The class also visited McCarty Family Farms where they toured the original dairy near Rexford, Kansas, as well as the new facility that is still under construction. Co-owner Ken McCarty says hosting student tours is important because future veterinarians are exposed to real-world, complex agriculture operations along with outside perspectives and fresh ideas.
“By connecting with future veterinarians, our hope is that we can spark an interest in the dairy industry in some of those students,” McCarty says. “For the U.S. Dairy industry, and our own farms, to reach full potential and help sustainably and responsibly feed a growing global population we need bright and ambitious minds of the next generation of dairy veterinarians to help us.”
This course was a perfect fit for Kami Miller, a fourth-year student whose ideal job after graduation is to be a bovine only practitioner. At the beginning of the course, dairy medicine was new to her, but the class taught her to love it as much as beef cattle medicine.
“My favorite part about this elective is the number of real-life scenarios we were put through,” Kami says. “From a herd investigation on a farm, to going through numerous dairy’s records and evaluating what they are doing well, and what are some areas that they could improve. This class also allowed us to put our boots on the ground at various styles of dairies and see the numerous ways a dairy can be successful.”
During their visit to McCarty Family Farms, Luis Calamaco, director of animal welfare (far right), spoke to the class on employee scheduling and new technology that increases cattle comfort in the barns and the milking parlor.
Photo by Dr. Gregg Hanzlicek.
