| Course ID: | MWW-SE>SFEEDSTUFF |
| Course title: | SAFETY OF FEEDSTUFF |
| Semester: | Spring |
| ECTS: | 2 |
| Lectures/Classes: | 10 / 20 hours |
| Field of study: | Veterinary Medicine |
| Study cycle: | 1st cycle |
| Type of course: | compulsory |
| Prerequisites: | There is a limit of 16 people registered for a particular course Sanitary-veterinary law, hygiene of food of animal origin. |
| Contact person: | dr hab. Jarosław Bystroń, prof. nadzw. jaroslaw.bystron@upwr.edu.pl |
| Short description: | The aim of the course is to is to acquaint students with the factors influencing the feed safety. During the course they are discussed problems of microbiological and chemical hazards in feed production, and presence of GMO in feed. Students learn how to identify the presence of xenogenic proteins in feed and acquaint with the current veterinary feed law. They learn the method of feed production. |
| Full description: | Technology and processing of feed, utilization of slaughter by-products, microbiological and chemical hazards in feed production, identification of xenogenic proteins and GMO, current feed law, and sanitary-veterinary supervision of feed plants. |
| Bibliography: | 1. Websites showing the current information about feed law: - eur-lex.europa.eu - lex.pl 2. McLandsborough, “Food Microbiology Laboratory”, CRC Press, 2005 3. Wilkie A. Harrigan “Laboratory Methods in Food Microbiology”, AP, San Diego, 1998. |
| Learning outcomes: | Knowledge: - indicate law regulations connected with sanitary-veterinary supervision of feed plants and utilization of slaughter-by products; - identify fibre content, coccidiostats, nitrates and nitrites, xenogenic protein additives in animal feed; determine microbiological status of feeds, identify total viable count of bacteria, moulds and yeasts, coliform bacteria, Salmonella sp., anaerobic spore-forming bacteria, - describe the steps of feed production and slaughter by-products utilization Skills: - use feed law regulation in supervision of feed production and slaughter by-products utilization - examine and determine microbiological and chemical status of feeds - determine risk factors for consumer health connected with use of animal origin feeds Social competences: - coordinate, according to feed safety rules, cooperation between Veterinary Inspection and producers of feeds |
| Assessment methods and assessment criteria: | The rating obtained for the classes of 80% and an assessment of credit obtained from the lectures 20% --->credit. |