Odors from Livestock Farms Curriculum Materials

One of the easiest air emissions to recognize from livestock and poultry farms is odor. It is also the most complex to characterize and study. Odors are a combination of hundreds of different emissions. Each person who smells odor interprets it differently than another person as well. With all of these variables, how can we communicate the issue of odor to students and ag professionals? These materials were developed for instructors to use in classrooms or extension programs.

Laboratory Exercise on Odor and Smell

From Dr. Doug Hamilton, Oklahoma State University

Slides and recording of author presenting the workshop. A 2 hour laboratory/workshop exercise has been presented to over 250 college freshmen.

Odor Laboratory–step by step instructions on setting up a laboratory exercise on odor

Observations and Data from Oklahoma State experience with the laboratory exercises

Video: Odors on Livestock and Poultry Farms

What role does odor play today for livestock and poultry producers? Are there ways to effectively manage odors from livestock and poultry operations and still keep the industry viable? This video examines some of the odor issues that exist in rural communities and shows examples from Nebraska of how research information is being put to use on farms.

Download a Copy of This Video

To download this video, right click on the link and select “save link as”.
Odors from Livestock Farms: A Case Study in Nebraska
File size: 34MB
Format: MP4

For More Information

Some additional resources for learning about odors and animal feeding operations:


If you have any questions or comments about the lecture or laboratory exercises, contact Dr. Doug Hamilton, Oklahoma State University dhamilt@okstate.edu. For questions on this video, contact Dr. Rick Stowell, University of Nebraska, rstowell2@unl.edu.

These materials were developed by the Air Quality Education in Animal Agriculture (AQEAA) project with with financial support from the National Research Initiative Competitive Grant 2007-55112-17856 from the USDA National Institute of Food and Agriculture.