Study Guide

Objective

The students can describe the background of microbial and chemical risks, toxins and residues in primary products. They can define the most important preventive measures taken in primary production. They can describe legislative and other measures taken in primary production to ensure biosecurity.

Content

- microbial and chemical risks in primary products
- toxins and residues in primary products
- principles of biosecurity
- legislation and voluntary control programs
- own-checking, documentation and inspections in primary production

Materials

Dewulf, J., & Van Immerseel, F. (2020). Biosecurity in Animal Production and Veterinary Medicine: From principles to practice. CABI.
Other material shown and produced by teacher.

Teaching methods

Lectures
Assignments

Student workload

Totally 130 h.Lectures 60 h, independent studies 70 h.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The students can define the most important sources of microbial risks and residues in primary products. They can describe the most important preventative measures taken in primary production to avoid these problems. They can name the most important legislative measures taken to ensure biosecurity in primary production.

Assessment criteria, good (3)

The students can present most of significant sources causing risks in food safety of primary products. They can carry out practical preventative measures and documentation needed for verifying food safety. They can describe how food safety of primary products is promoted by legislation and authorities.

Assessment criteria, excellent (5)

The students can make a comprehensive summary of different factors causing deficiencies in food safety of primary products. They can combine the specific problem of food safety with essential biosecurity measures or other action needed. They can make a summary about the documentation and other own-checking measures taken in primary production. They can describe a wider picture of administrative measures ensuring biosecurity of primary production.

Assessment methods and criteria

Active participation
Approved assignments
Exam

Objective

The student is aware of the significance of conventional agricultural production as the fundamental origin of food. The student can describe the origin and history of raw materials of food industry from primary production and is able to assess the effects of production methods on quality of the raw materials of food industry.

Content

- the typical crops of European agricultural production, their environmental requirements, cultivation methods and techniques, use as food or feed and main quality factors
- the main farm animals, typical production systems, facilities and fodders, animal products and the main quality factors of the products
- features of some most significant global food and feed raw materials

Materials

Notes from the lectures, literature according to own search, net pages and statistics mentioned in the lectures

Teaching methods

Lectures, assignments and presentations

Student workload

Lectures 30-40h, presentations 12-16h (obligatory participation in classroom), independent study and group work recommended ca. 70h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The students can explain the most important duties and stages of plant and animal production cycles. They recognize the important plant growth factors and the most usual animal housing systems and technological solutions used and can list factors affecting farm animal welfare.

Assessment criteria, good (3)

The students can explain the principles and factors concerning field crop production, animal housing environment and feeding and explain their significance on animal welfare and on the properties of the agricultural products.

Assessment criteria, excellent (5)

The students can compare different solutions in plant production and animal husbandry and evaluate their suitability in different situations. They can evaluate and justify the effects of these on production, performance and welfare.

Assessment methods and criteria

Two (2) sets of assignments and a final group work + presentation. Assessment criteria: see basic information of the course

Qualifications

Nordic Environment as Food Raw Material Source

Objective

The students can describe the background of microbial and chemical risks, toxins and residues in primary products. They can define the most important preventive measures taken in primary production. They can describe legislative and other measures taken in primary production to ensure biosecurity.

Content

- microbial and chemical risks in primary products
- toxins and residues in primary products
- principles of biosecurity
- legislation and voluntary control programs
- own-checking, documentation and inspections in primary production

Materials

Dewulf, J., & Van Immerseel, F. (2020). Biosecurity in Animal Production and Veterinary Medicine: From principles to practice. CABI.
Other material shown and produced by teacher.

Teaching methods

Lectures
Assignments

Student workload

Totally 130 h.Lectures 60 h, independent studies 70 h.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The students can define the most important sources of microbial risks and residues in primary products. They can describe the most important preventative measures taken in primary production to avoid these problems. They can name the most important legislative measures taken to ensure biosecurity in primary production.

Assessment criteria, good (3)

The students can present most of significant sources causing risks in food safety of primary products. They can carry out practical preventative measures and documentation needed for verifying food safety. They can describe how food safety of primary products is promoted by legislation and authorities.

Assessment criteria, excellent (5)

The students can make a comprehensive summary of different factors causing deficiencies in food safety of primary products. They can combine the specific problem of food safety with essential biosecurity measures or other action needed. They can make a summary about the documentation and other own-checking measures taken in primary production. They can describe a wider picture of administrative measures ensuring biosecurity of primary production.

Assessment methods and criteria

Active participation
Approved assignments
Exam

Objective

The student is aware of the significance of conventional agricultural production as the fundamental origin of food. The student can describe the origin and history of raw materials of food industry from primary production and is able to assess the effects of production methods on quality of the raw materials of food industry.

Content

- the typical crops of European agricultural production, their environmental requirements, cultivation methods and techniques, use as food or feed and main quality factors
- the main farm animals, typical production systems, facilities and fodders, animal products and the main quality factors of the products
- features of some most significant global food and feed raw materials

Materials

Notes from the lectures, literature according to own search, net pages and statistics mentioned in the lectures

Teaching methods

Lectures, assignments and presentations

Student workload

Lectures 30-40h, presentations 12-16h (obligatory participation in classroom), independent study and group work recommended ca. 70h

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The students can explain the most important duties and stages of plant and animal production cycles. They recognize the important plant growth factors and the most usual animal housing systems and technological solutions used and can list factors affecting farm animal welfare.

Assessment criteria, good (3)

The students can explain the principles and factors concerning field crop production, animal housing environment and feeding and explain their significance on animal welfare and on the properties of the agricultural products.

Assessment criteria, excellent (5)

The students can compare different solutions in plant production and animal husbandry and evaluate their suitability in different situations. They can evaluate and justify the effects of these on production, performance and welfare.

Assessment methods and criteria

Two (2) sets of assignments and a final group work + presentation. Assessment criteria: see basic information of the course

Qualifications

Nordic Environment as Food Raw Material Source