THE UNIVERSITY of EDINBURGH

DEGREE REGULATIONS & PROGRAMMES OF STUDY 2020/2021

Information in the Degree Programme Tables may still be subject to change in response to Covid-19

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DRPS : Course Catalogue : Royal (Dick) School of Veterinary Studies : BSc Hons (Royal (Dick) Sch of Veterinary Studies)

Undergraduate Course: Global Animal Products (VETS10036)

Course Outline
SchoolRoyal (Dick) School of Veterinary Studies CollegeCollege of Medicine and Veterinary Medicine
Credit level (Normal year taken)SCQF Level 10 (Year 4 Undergraduate) AvailabilityAvailable to all students
SCQF Credits20 ECTS Credits10
SummaryThis course will give students an understanding of global trends in animal products including the associated national and international regulations in animal product trade and food safety, and key processes involved.
Course description This course will give students an understanding of:
- Global trends in animal product consumption and production;
- Key components of product quality and food safety;
- Public health and food-borne disease;
- Pre-slaughter, slaughter and post-slaughter processes;
- Using product attributes to feedback and improve farm and processing practice;
- Processing of animal products pre-slaughter, during slaughter and post-slaughter;
- Regulations and trade in animal products.
Entry Requirements (not applicable to Visiting Students)
Pre-requisites Co-requisites
Prohibited Combinations Other requirements None
Information for Visiting Students
Pre-requisitesNone
High Demand Course? Yes
Course Delivery Information
Not being delivered
Learning Outcomes
On completion of this course, the student will be able to:
  1. Discuss and explain potential methods for storage, processing and preservation of animal products;
  2. Recognise and explain the importance of food safety in animal and human health and design protocols to reduce the risks of food-borne disease;
  3. Describe and discuss pre-slaughter, slaughter and post-slaughter processing in animal product industries and appraise product quality;
  4. Explain and analyse how product attributes can be used to improve farm and animal practice;
  5. Describe and integrate the principles of national and international food standards legislation.
Reading List
None
Additional Information
Graduate Attributes and Skills Graduate attribute mindsets:
Enquiry and lifelong learning - will be developed through independent learning, supported by tutorials

Aspiration and personal development - will be developed through involvement in tutorials, laboratories and field visits

Outlook and engagement - will be developed through involvement in tutorials, laboratories and field visits

Graduate attribute skill groups
Research and enquiry - will be developed through involvement in tutorials, laboratories and field visits

Personal and intellectual autonomy - will be developed through involvement in tutorials, laboratories and field visits

Personal effectiveness - will be developed through managing independent learning and involvement in tutorials, laboratories and field visits

Communication - will be developed through involvement in tutorials, laboratories and field visits
KeywordsNot entered
Contacts
Course organiserDr Joanne Conington
Tel:
Email: jo.conington@sruc.ac.uk
Course secretaryMr Gordon Littlejohn
Tel: (0131 6)51 7454
Email: Gordon.Littlejohn@ed.ac.uk
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