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VM2104 - Introduction to Food Safety

Offering Academic Unit
Department of Infectious Diseases and Public Health
Credit Units
3
Course Duration
One Semester
Pre-requisite(s)
Completion of Year 1 courses with C grade or above
Pre-cursor(s)
Course Offering Term*:
Semester B 2020/21
Semester B 2021/22 (Tentative)

* The offering term is subject to change without prior notice
 
Course Aims

This course prepares veterinary students to understand the complex nature of food production from farm to the fork, including seafood production. It also provides an overview of the multidisciplinary nature of the food industry and food production systems, whilst emphasising food hygiene and quality and food security. The transport and handling of cattle, sheep, pigs, poultry and fish will be covered as well as basic welfare issues in relation to these practices. The course will also cover slaughter techniques, (including ritualistic slaughter), meat inspection, slaughterhouse operation, data collection and tracking of animals.

The students will become familiar with the microbiology and epidemiology of food-borne pathogens and intoxications and how these enter or can be prevented from entering the food chain. The course introduces the principles of sanitation, food production, food processing, food transportation and related quality assurance practices regulations. Global food issues such as food sustainability, agro-terrorism, drug residues, and animal identification will be discussed as well. Food safety issues concerning milk production, processing, transport and storage, will also be addressed.

 


Assessment (Indicative only, please check the detailed course information)

Continuous Assessment: 50%
Examination: 50%
Examination Duration: 2 hours
 
Detailed Course Information

VM2104.pdf

Useful Links

Department of Infectious Diseases and Public Health