Undergraduate Course: Animal Health Welfare and Food Safety AHWFS IV (BVMS10033)
Course Outline
| School |
Royal (Dick) School of Veterinary Studies |
College |
College of Medicine and Veterinary Medicine |
| Course type |
Standard |
Availability |
Not available to visiting students |
| Credit level (Normal year taken) |
SCQF Level 10 (Year 4 Undergraduate) |
Credits |
20 |
| Home subject area |
BVMS |
Other subject area |
None |
| Course website |
None
|
Taught in Gaelic? |
No |
| Course description |
This course follows up on the Veterinay Public Health subjects being introduced to the students during the 1st year and comprises lectures and practicals to build in concepts around importance of safe food and public health and the role of animal welfare. The course covers principles of safe food production including food microbiology, encompassing all aspects of food safety from farm to table, food borne infections and role of food hygiene authorities/legislation at the national and international level. |
Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites |
|
| Prohibited Combinations |
|
Other requirements |
None
|
| Additional Costs |
None |
Course Delivery Information
|
| Delivery period: 2011/12 Semester 2, Not available to visiting students (SS1)
|
WebCT enabled: No |
Quota: None |
| Location |
Activity |
Description |
Weeks |
Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
| No Classes have been defined for this Course |
| First Class |
First class information not currently available |
| No Exam Information |
Summary of Intended Learning Outcomes
| Students will have critical understanding of basic principles of safe food production, the role of animal welfare and its relevance to public health. Students will have knowledge of all aspects of food safety from farm to table, various food borne pathogens, laboratory procedures for their isolation and identification, legislation for their control at National and International level. In particular students will have knowledge of the role of the veterinary profession throughout the food chain in safeguarding public health and animal welfare through a scientific risk-based approach. |
Assessment Information
In course Assessment: 10%
The in course assessment will be given ½ way through the course and will consist of Multiple Choice Questions and a practical report: 10%
Degree Examination
The degree examination will be given in the second semester and will consist of:
Practical examination: 40%
Written examination: 50%
|
Special Arrangements
| None |
Additional Information
| Academic description |
Not entered |
| Syllabus |
Not entered |
| Transferable skills |
Not entered |
| Reading list |
Not entered |
| Study Abroad |
Not entered |
| Study Pattern |
Not entered |
| Keywords |
Not entered |
Contacts
| Course organiser |
Mr Alessandro Seguino
Tel:
Email: alex.seguino@ed.ac.uk |
Course secretary |
Mrs Angela Harding
Tel: (0131 6)50 6214
Email: Angela.Harding@ed.ac.uk |
|
copyright 2011 The University of Edinburgh -
1 September 2011 5:43 am
|
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