Language
English
Nature
fakultatív B
Method of evaluation
gyakorlati jegy
Year in the curriculum
2. year
Semester in the curriculum
I. semester
Credits
2
Lectures
10
Practical lessons
5
Specialization
veterinary (English)
Department
Department of Food Hygiene (DFH)
Allow for
Course description
Instructors
- Dr. Süth Miklós
- Dr. Búza László
- Dr. Kocsner Tibor
- Dr. Pleva Dániel
Topics
| Week | Topic |
| 1 | Animal hygiene and animal welfare (consultation) |
| 2 | Anatomy of the animals intended to be slaughtered (consultation) |
| 3 | Pathologic disorders in the slaughtered animals (consultation) |
| 4 | Food-hygiene, food-safety at the slaughterhouses. Administrative requirements, legal background (consultation) |
| 5 | Technologic aspects of slaughtering and the environment of the slaughterhouses |
| 6 | Post Mortem inspection of the swine |
| 7 | Post Mortem inspection of the ruminants |
| 8 | Post Mortem inspection of the poultry and the rabbits |
| 9 | Post Mortem inspection of the game |
| 10 | Decision of acceptance for human consumption |
| 11 | On-field practice |
| 12 | On-field practice |
| 13 | On-field practice |
| 14 | On-field practice |
| 15 | On-field practice |
Exam requirements: oral / practical exam