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DEGREE REGULATIONS & PROGRAMMES OF STUDY 2019/2020

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DRPS : Course Catalogue : Royal (Dick) School of Veterinary Studies : Veterinary Sciences

Postgraduate Course: Food Production Systems (VESC11154)

Course Outline
SchoolRoyal (Dick) School of Veterinary Studies CollegeCollege of Medicine and Veterinary Medicine
Credit level (Normal year taken)SCQF Level 11 (Postgraduate)
Course typeOnline Distance Learning AvailabilityNot available to visiting students
SCQF Credits20 ECTS Credits10
SummaryThis course will provide students with high quality SCQF level 11 in-depth knowledge of pre-harvest and post- harvest stages of food production and the best way to control food safety hazards along the food chain
Course description This course is divided in two parts: Food safety at Pre-harvest stage (Week 1 to 5) and Crop Safety (Week 6 to 10).
The Food safety at Pre-harvest part of the course will demonstrate on a more practical level how food safety hazards can be introduced into the food chain with an emphasis on farmers┐ practices and attitude to animal health, animal welfare and plant health that can have a public health impact further down the food chain and how to prevent them.
Entry Requirements (not applicable to Visiting Students)
Pre-requisites Co-requisites
Prohibited Combinations Other requirements None
Course Delivery Information
Academic year 2019/20, Not available to visiting students (SS1) Quota:  None
Course Start Flexible
Course Start Date 05/08/2019
Timetable Timetable
Learning and Teaching activities (Further Info) Total Hours: 200 ( Programme Level Learning and Teaching Hours 4, Directed Learning and Independent Learning Hours 196 )
Assessment (Further Info) Written Exam 0 %, Coursework 100 %, Practical Exam 0 %
Additional Information (Assessment) Peer assessment: present an outline of the chosen topic to be submitted for the summative assessment (formative)

Information sheet / presentation to farmers on measures that can be applied on farm to reduce the risk of introduction of hazards in the food chain (summative) - 50%

Essay / report to summarise integration of animal, plant, and environment in food products (summative) - 50%
Feedback Not entered
No Exam Information
Learning Outcomes
On completion of this course, the student will be able to:
  1. Demonstrate knowledge that covers and integrates the principles of food production of animal, plant and environment, at pre- harvest and post-harvest stages.
  2. Critically review, consolidate and extend knowledge of main food safety hazards at each step of food production including developing original and creative responses to problems and issues and relevant preventive measures.
  3. Applied knowledge of a wide and often unpredictable variety of professional level contexts when dealing with different stakeholders of the food chain (e.g. farmers, government authorities, food industry representatives, consumers associations, etc.)
  4. Deal with complex and professional issues and make informed judgments on issues not addressed by current professional codes of practices or ethical codes.
Reading List
None
Additional Information
Graduate Attributes and Skills Graduate Attributes, Personal and Professional Skills:
Knowledge and skills will include:

A. Research and Enquiry
Graduates of the University will be able to create new knowledge and opportunities for learning through the process of research and enquiry. This may be understood in terms of the following:
- be able to identify, define and analyse problems and identify or create processes to solve them
- be able to exercise critical judgment in creating new understanding
- be ready to ask key questions and exercise rational enquiry
- be able to critically assess existing understanding and the limitations of their own knowledge and recognise the need to regularly challenge all knowledge
- search for, evaluate and use information to develop their knowledge and understanding
- have an informed respect for the principles, methods, standards, values and boundaries of their discipline(s) and the capacity to question these
- understand economic, legal, ethical, social, cultural and environmental issues in the use of information
B. Personal and Intellectual Autonomy
Graduates of the University will be able to work independently and sustainably, in a way that is informed by openness, curiosity and a desire to meet new challenges. This may be understood in terms of the following:
- be independent learners who take responsibility for their own learning, and are committed to continuous reflection, self-evaluation and self-improvement
- be able to make decisions on the basis of rigorous and independent thought, taking into account ethical and professional issues
- be able to use collaboration and debate effectively to test, modify and strengthen their own views
- be intellectually curious and able to sustain intellectual interest
- be able to respond effectively to unfamiliar problems in unfamiliar contexts
C. Communication
Graduates of the University will recognise and value communication as the tool for negotiating and creating new understanding, collaborating with others, and furthering their own learning. This may be understood in terms of the following:
- make effective use of oral, written and visual means to critique, negotiate, create and communicate understanding
- use communication as a tool for collaborating and relating to others
- further their own learning through effective use of the full range of communication approaches
- seek and value open feedback to inform genuine self-awareness
- recognise the benefits of communicating with those beyond their immediate environments
- use effective communication to articulate their skills as identified through self-reflection
D. Personal Effectiveness
Graduates of the University will be able to effect change and be responsive to the situations and environments in which they operate. This may be understood in terms of the following:
- appreciate and use talents constructively, demonstrating self-discipline, motivation, adaptability, persistence and professionalism
- be able to manage risk while initiating and managing change
- be able to flexibly transfer their knowledge, learning, skills and abilities from one context to another
- understand social, cultural, global and environmental responsibilities and issues
- be able to work effectively with others, capitalising on their different thinking, experience and skills.
Keywordsanimal welfare,animal health,crop safety
Contacts
Course organiserDr Ruth Fowler
Tel: (0131 6)51 7374
Email: Ruth.Fowler@ed.ac.uk
Course secretaryMrs Elizabeth Wright
Tel: (0131 6)50 6272
Email: E.Wright@ed.ac.uk
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