Undergraduate Course: Global Animal Products (VETS10036)
Course Outline
| School | Royal (Dick) School of Veterinary Studies |
College | College of Medicine and Veterinary Medicine |
| Credit level (Normal year taken) | SCQF Level 10 (Year 4 Undergraduate) |
Availability | Available to all students |
| SCQF Credits | 20 |
ECTS Credits | 10 |
| Summary | This 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.
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Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Information for Visiting Students
| Pre-requisites | None |
| High Demand Course? |
Yes |
Course Delivery Information
|
| Academic year 2022/23, Available to all students (SV1)
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Quota: 20 |
| Course Start |
Semester 1 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
200
(
Lecture Hours 22,
Seminar/Tutorial Hours 10,
External Visit Hours 10,
Formative Assessment Hours 10,
Summative Assessment Hours 50,
Revision Session Hours 2,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
92 )
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| Assessment (Further Info) |
Written Exam
40 %,
Coursework
60 %,
Practical Exam
0 %
|
| Additional Information (Assessment) |
Course work 60%
Exam 40%
|
| Feedback |
Feedback will be supplied within 15 days of the submission deadline |
| No Exam Information |
Learning Outcomes
On completion of this course, the student will be able to:
- Discuss and explain potential methods for storage, processing and preservation of animal products;
- Recognise and explain the importance of food safety in animal and human health and design protocols to reduce the risks of food-borne disease;
- Describe and discuss pre-slaughter, slaughter and post-slaughter processing in animal product industries and appraise product quality;
- Explain and analyse how product attributes can be used to improve farm and animal practice;
- Describe and integrate the principles of national and international food standards legislation.
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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
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| Keywords | Not entered |
Contacts
| Course organiser | Dr Joanne Conington
Tel:
Email: |
Course secretary | Mr Gordon Littlejohn
Tel: (0131 6)51 7454
Email: |
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