Unit name | Meat Hygiene and Public Health |
---|---|
Unit code | VETSM0005 |
Credit points | 15 |
Level of study | M/7 |
Teaching block(s) |
Teaching Block 2C (weeks 13 - 18) |
Unit director | Dr. Ed van Klink |
Open unit status | Not open |
Pre-requisites |
None |
Co-requisites |
None |
School/department | Bristol Veterinary School |
Faculty | Faculty of Health Sciences |
Meat is the most common source of food-borne disease, and microbes are the most important cause of food spoilage. As a consequence meat hygiene is of paramount importance during the production of raw meat. In addition, the unit considers the principles of food preservation, risk analysis and methods of ensuring safe food processing.
This unit aims to develop the student’s interest in and knowledge and understanding of: the microbes involved in disease and food spoilage, how to minimise the contamination of raw meat, the principles of food preservation and the methods by which hygiene can be assessed.
1. Students will be able to demonstrate a knowledge and understanding of:
the microbes involved in disease and food spoilage, how to minimise the contamination of raw meat, the principles of food preservation and the methods by which hygiene can be assessed
2. Students will be able to:
i) analyse, synthesise and summarise information critically.
ii) apply knowledge and understanding to address industry problems.
iii) apply critical thinking to published information.
Knowledge and understanding is developed through pursuing a structured syllabus, evaluating directed reading, and engaging in problem solving exercises. From 2010/11 the unit will be taught in two formats.
Knowledge and understanding is assessed by a combination of coursework (30% of available marks) and a 3 hour written examination (70% of available marks). Coursework usually consists of a fully referenced essay (2500 words max.) and a critique of a research paper.
There will be a strong reliance on original research papers. The following books are also helpful: