| Responsible Department | Department of Veterinary Disease Biology
50 % Department of Large Animal Sciences 50 % | ||||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||||
| Duration | Outside schedule | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Level of Course | MSc | ||||||||||||||||||
| Examination | Continuous Assessment written examination and oral examination Portfolio Examination All aids allowed Description of Examination: Oral examination in herd health management based on reports and case notes written during the course. Port folio examination in practical meat inspection based on the HACCP and hygiene report developed in slaugther house or meat producing company. Weight: Both the oral and the port folio examination should be passed. pass/fail, no second examiner | ||||||||||||||||||
| Requirement for Attending Exam | Mandatory attendence and active participation. Participation in more than 80% of the course activities in both of the two course parts | ||||||||||||||||||
| Organisation of Teaching | lectures, seminars, supervised projects-based work cases, practicals, meat inspection and HACCP and hygiene work in a slaughterhouse. The slaughterhouse is located in Roskilde. | ||||||||||||||||||
| Block Placement | Blok 3, Year 1 Blok 4, Year 1 Blok 1, Year 2 Blok 2, Year 2 | ||||||||||||||||||
| Language of Instruction | Danish | ||||||||||||||||||
| Optional Prerequisites | 300063 300064 300065 300069 300070 | ||||||||||||||||||
| Restrictions | Forbeholdt veterinærstuderende. | ||||||||||||||||||
| Course Content | |||||||||||||||||||
| Practical herd health management With regard to Danish conditions and legislation the students will obtain advanced knowledge and be qualified in herd health management, including diagnosis, treatment, prevention of common occurring diseases, understanding typical productions systems and risk factors for diseases, and management of zoonoses and infectious diseases. In case-based practicals the students will work with problems witin the issues of diagnosis, treatment and prevention of diseases which occur in Danish productive herds. The student should after completing the course be able to understand basic diagnostic, therapeutic, preventive and health promotion principles to solve medical problems at farm level, including quantitative methods for herd diagnosis. The students should acquire communications skills and implement an ethical and animal welfare, responsible attitude toward animals, clients and consumers. Practical meat inspection Danish rules and legislation, inspection, veterinary certificates, audit, HACCP and own checks, and role of public veterinary service in control of zoonotic agents in the slaughter house environment will be covered in lectures. Practical meat inspection and control, including expanded testing (verification), is practiced at slaughterhouses (pigs / cattle) and by use of pathological preparations. Development of a hygiene report on the basis of self-performed hygiene inspection based on the existing law for export approved slaughterhouses and meat producing companies. Development of a control program according to the HACCP principles. By a series of demonstrations and by self study the same food hygiene issues is covered for fish and fish products and subsequently presented by groups of students. The course will stimulate students to self-searching of relevant literature and clinical problem solving in a herd health context or public health context for the lifelong development and specialization | |||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||
| lectures, seminars, super-vised project-based work. Practicals (clinical work and herd health related projects on commercial dairy and swine farms, meat insepction training and hygiene control in slaughterhouse). | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| The aim of the course is that the students acquire knowledge, skills and competencies required to fulfil the demands for the herd health advisory service and meat inspection official veterinarian. learning outcomes: When the course is finished the students should be able to: Knowledge: . Describe principles of veterinary herd health management in productions systems . Understand basic diagnostic, therapeutic, preventive and health promotion principles to solve medical problems at farm level, including quantitative methods for herd diagnosis . Describe practical meat inspection and hygiene inspection according to Danish legislation Skills: . Perform a clinical assessment of all groups of animals in cattle and swine farms . Assess deficiencies in feeding, climate, housing and management . Assess key indicators for health, production, reproduction and welfare . Assess reports from meat inspection and monitoring of diseases and zoonotic diseases . Assess herd health problems . Apply principles and methods in practical meat inspection and sanitary supervision . Perform post-mortem examination of fish Competencies: . Can handle complex associations and assessments between health, welfare and production economics in production systems . Can handle the veterinarians role in public health function, food safety, hygiene and public health Can act as the official veterinarian according to EU Regulation 854/2004. The Danish Veterinary and Food Administration decides whether the student, upon passing the course, can work with meat inspection. | |||||||||||||||||||
| Course Literature | |||||||||||||||||||
| Practical herd health management: It is a part of the course that the students find and evaluate relevant litterature on their subjects. Pig Diseases, (Eight Edition) af DJ. Taylor. ISBN 0 9506932 7 8 Litterature from 30006 and 300032 Relevant legislation regarding animal production systems, animal welfare and mandatory herd health advisory service. Buchmann, K., Bresciani, J., Pedersen, E. A., Dalsgaard, I., Madsen, L. (2009). Fish Diseases - An Introduction. Biofolia Press. Frederiksberg, Denmark Practical meat inspection: Kødkontrol - Det patoanatomiske grundlag. Jensen, H.E:, Leifsson, P.S., Nielsen, O.L., Agerholm, J.S. & Iburg T. Forlag: Biofolia, 2006. Hygiejneforordningen 852/2004, Hygiejneforordningen for animalske fødevarer 853/2004 med ændringsforordninger Kontrolforordningen for animalske fødevarer 854/2004 med ændringsforordninger Cirkulære nr. 9724 af 26. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Marianne Halberg Larsen, mhl@life.ku.dk, Department of Veterinary Disease Biology/Section for Microbiology, Phone: 353-32719 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee V | |||||||||||||||||||
| Work Load | |||||||||||||||||||
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