| Unit name | Meat Hygiene and Public Health (Distance Learning) |
|---|---|
| Unit code | VETSM0031 |
| Credit points | 20 |
| Level of study | M/7 |
| Teaching block(s) |
Teaching Block 2 (weeks 13 - 24) |
| Unit director | Dr. Ed van Klink |
| Open unit status | Not open |
| Pre-requisites |
Core Skills and Biochemistry and Meat Quality. |
| Co-requisites |
Three other 20 credit units required (below)for PgD (6 units) and MSc (6 units plus Research Methods and Research Project). Animal Welfare, Poultry Processing, Meat Processing. |
| 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.
Students will be able to demonstrate a systematic 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.
Students will also be able to review the scientific literature on a selected topic, and summarise the main findings in a written form including references and appropriate tables and figures.
A blended learning approach has been adopted, combining online delivery of course material with periodic face to face contact, developed in accordance with the ‘principles for designing and providing distance learning at the University of Bristol’ (annex 3 in the Regulations and Code of Practice for Taught Programmes).
The distance learning material is hosted on a web-based platform (Blackboard) that supports written, audio and video material. Students have password-protected access to Blackboard and other electronic resources at the University of Bristol via the internet. Students can work online or download the core materials to study in their own time thus providing a highly flexible learning environment for students who combine full-time work with part-time study. Coursework is submitted electronically via Blackboard which also hosts discussion groups. Course tutors are on hand via email and telephone to support students and deal with any queries. Interaction with staff and networking with other students is encouraged with the aim of developing a community of active learners.
The online taught material is divided into 6 lecture sets which develop the subject in a logical order and includes a ‘discussion board’ at the end of each set of lectures. Usually there are 5 lectures in each lecture set. Each lecture has a set of powerpoint slides, written notes (with references for further reading), and an audio presentation. The latter are usually no longer than 20 minutes or, if longer, broken up with multiple choice questions (MCQs).
All students also have access to University of Bristol online journals, the e-book collection and electronic search engines eg Web of Science.
Attendance is required for the student-led oral presentations and the examination.
Knowledge, understanding and other M level skills are assessed by a combination of coursework (50% of available marks) and a 3 hour written examination (50% of available marks).
Coursework consists of a fully referenced essay (~2500 words) and an online multiple choice question (MCQ) test which account for 70 and 30%, respectively, of the marks allocated for coursework.
The 3 hour unseen examination paper has a mandatory 5-part question designed to test breadth of knowledge, and a choice of essay-style questions (3 from 6) designed to test depth of knowledge and understanding of the subject area, including past and current research.
There is a strong reliance on original research papers from various journals (eg Meat Science, International Journal of Food Microbiology, Journal of Food Protection) that can be accessed through the library or using the University’s electronic resources. The following books are also helpful.
