Ttraining Course 13 A: Veterinarian Role in the Production of Food of Animal Origin

The activity is designed to broaden the knowledge of the future veterinarian who intends to operate as a veterinarian inspector in food production. The training activities are preparatory to the third cycle of university studies (specialization schools or PhD).

Knowledge and understanding
The course aims to provide the student with the basic knowledge and skills necessary to deal with veterinary inspection activities concerning various production chains of food of animal origin.
Ability to apply knowledge and understanding
The student must know how to apply the current legislation and the correct procedures for assessing the hygiene and correctness of the production activities of food of animal origin.
Autonomy of judgment
The student must be able to independently evaluate the procedures applied in the production companies of food of animal origin, on the basis of the knowledge acquired and the information available to him. The activities carried out will allow a reflection on the social and ethical responsibilities of the veterinarian related to the official inspection activity.
Communication skills
The student must be able to communicate in an adequate way to the study group and to the teachers the assessments carried out at the food production plants.
Ability to learn
The student must demonstrate an adequate method of study and learning aimed at the practical application of the concepts learned during the course in order to be able to properly evaluate the operation of food companies of animal origin.