FOOD SAFETY AND HYGIENE FOR THE PRODUCTION OF FOOD OF ANIMAL ORIGIN

General Module
Course Sheet
Academic Year of enrolment: 
2018/2019
Type of Course: 
Characterising
Optional/Mandatory: 
Compulsory
Degree: 
5-year Single Cycle Master's Degree Programme in VETERINARY MEDICINE
Disciplinary Sector: 
Inspection of Food Products of Animal Origin
Credits: 
2
Programme Year: 
4
Professor and Collaborators: 
Hours of classroom activity: 
22
Prerequisites: 

To address the teaching unit are required basic knowledge on food composition, microbiology, toxicology and veterinary parasitology. Knowledge and skills on the techniques of animal husbandry production and animal welfare, pathological anatomy and infectious diseases are also required.
Compulsory examinations
Infectious disease 2 (3rd year – II sem.)
Parasitic disease (3rd year – II sem.)
Veterinary Anatomical Pathology 2 (3rd year – II sem.)
The course complements with the following course: food law, food microbiology lab, inspection and certification of food of animal origin.

AF code: 
A000223