The Role of the Veterinarian in the Field of Food of Animal Origin

The activity is designed to expand the knowledge of the future veterinarian who intends to work as a veterinarian in food production. The activity plans to provide students with knowledge on study topics not found in the core course of study such as the anatomy of fishery products and basic knowledge of aquaculture. It is expected to deepen and apply the knowledge acquired in the courses on inspection of food of animal origin and hygiene and microbiology of food of animal origin through the field activities in the individual modules. The training activities are preparatory to the third cycle of university studies (postgraduate school or PhD).

Knowledge and understanding skills
The course aims to deepen and broaden the knowledge and skills necessary to deal with veterinary activities in the inspection field concerning different production chains of food of animal origin. In addition, the student will acquire specific knowledge in anatomy of aquatic and aquaculture species.
Ability to apply knowledge and understanding
The student must be able to apply current regulations and correct procedures for the assessment of the hygiene and correctness of food production activities of animal origin.
Autonomy of judgment
The student must be able to independently evaluate the procedures applied in animal-origin food production companies in the light of the knowledge acquired and the information available to him/her. The activities performed will allow reflection on the social and ethical responsibilities of the veterinarian related to official inspection activities.
Communication skills
The student should be able to adequately communicate to the study group and faculty the evaluations carried out at food production establishments.
Learning skills.
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 operations of food production establishments of animal origin.