The Botany at Dairy Farm

Dairy farms are known for producing a lot of milk, but their production is often accompanied by severe soil quality problems and environmental pollution with offsite impacts on other ecosystems. This is due to excessive use of mineral fertilizers and synthetic pesticides, as well as soil compaction and erosion caused by machinery. A biodiversity-driven management approach can help address these challenges to obtain high-quality dairy products with less environment damage.

Located along Dairy Farm Road, the botany at dairy farm is an urban agricultural project which aims to promote sustainable agriculture and conservation of the natural environment. It also serves as a teaching and research center for agriculturists, farmers and scientists from both Singapore and overseas.

Students at the botany at dairy farm are exposed to a wide range of interdisciplinary fields and disciplines, such as agriculture, ecology, soil sciences, animal husbandry and food science, and they can pursue their own specific areas of interest in the major. Students have a 10:1 student-faculty ratio and can explore the real world with internships on local farms, agribusinesses and research labs.

The nearest Hillview competitor is Midwood, but it is a bit inaccessible MRT-wise and does not have a mall downstairs. So it comes down to whether you prefer accessibility to the MRT or everyday conveniences. In this case, it is probably worth visiting the 81 sqm Skywoods show unit to see if its bigger liveable space is something you can cope with.

A dairy farm has been part of agriculture for thousands of years. Traditionally, it was one part of small, diverse farms. Centralized dairy farming emerged where there was a substantial market of people with money to buy milk but no cows of their own. Dairy farms were the best way to meet demand.

In the dairy farming industry, there are many herbs that are used to treat or prevent diseases. The most common are wormwood (Artemisia absinthium), mugwort (A. vulgaris), parsley (Petroselinum crispum), and chicory (Cichorium intybis). In addition, a number of plants have been reported to have anthelmintic properties, including dill (Anethum graveolens), yarrow (A. sativum), and common tansy (Tanacetum vulgare).

Aside from dairy production, other products made by dairy farmers are butter, cheese, cream, and yogurt. The chemistry behind these products involves enzymes, protein, fats, and other substances. A major focus of the program is to understand these processes in a way that is relevant to the world in which we live.

Dairy science students graduate with an individualized four-year course plan, internships on local and international dairy farms, and hands-on experience in research laboratories. A 10:1 student-faculty ratio and small classes provide opportunities for meaningful connections. Students also take advantage of study abroad programs to immerse themselves in global dairy science and agricultural development topics.

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