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Olds College Launches Ag Communications Course

Olds College is launching an Agriculture Communications Certificate for fall 2023, an Oct. 11 news release said. The first of its kind in Canada one year program will prepare students for a career supporting the agriculture and agri-food industry in communications and marketing.

“We are very excited to offer the first communications program in the country that is focused on supporting the agriculture and agri-food industry,” Debbie Thompson, Olds College Vice President of academic and student experience, said in the release. “Our students will learn both the fundamentals of marketing and communications, along with specific competencies in agriculture advocacy.”

The new program will be offered online and offer course focusing on writing, videography, photography, marketing and audio production, as well as, strategic planning for social media, public relations and crisis communications. The release said students will also complete a 14-week internship within the agriculture and agri-food industry that will provide them with work-integrated learning opportunities.

“Agriculture has important stories to tel,” Bertrand Bickersteth, instructor, communications for the Werklund School of Agriculture, said in the release. “Graduates from this program will be equipped to work in the industry to share these stories in meaningful ways.”

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Seaweed-Based Solutions: Building Natural Performance in Modern Swine Production

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In today’s pork industry, producers are under increasing pressure to do more with fewer inputs—while maintaining performance, improving animal health, and meeting sustainability expectations.

we sit down with Sylvain David and Scott Preston from Olmix to explore how seaweed-based solutions are emerging as a foundational tool in modern swine nutrition.

Rather than acting as simple alternatives, these solutions are designed to support gut health, immune resilience, and overall system consistency—especially during key stress periods like weaning, feed transitions, and disease challenges.

The conversation dives into:

• What seaweed-based solutions actually are and how they work

• Why consistency and standardization matter in “natural” products

• How gut health connects to immune function and performance

• Where producers are seeing real-world impact today

• The role of natural solutions in the future of sustainable pork production