To pass the course, the student must have active participation in lectures and practical education. A condition for passing the examination is the preparation and defence of a seminar thesis on a topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).

Upon completion of this course, graduates gain knowledge of the latest technologies used in the production of poultry meat, poultry meat products, rabbit meat, eggs, egg products and wild and farmed game. They can identify safety and quality deficiencies in accordance with the farm-to-table principle. Graduates are competent to carry out highly skilled activities in government administration, veterinary food administration and food supervision and are able to carry out professional activities to assess the quality and safety of poultry, eggs and game.

Basic European and national legislation on animal protection and food safety. Animal welfare during rearing, transport and slaughter. Current health safety and quality issues in poultry meat. Current safety and quality issues for rabbit meat. Current health safety and quality issues for eggs and egg products. Current safety and quality issues for wild game meat. Current safety and quality issues for farmed game meat. Modern laboratory methods for the analysis of food of animal origin. Possible hazards from food of animal origin. Adulteration of poultry meat, eggs, venison and methods of proof of adulteration.

Lectures

1. Current national and European legislation in the field of food production of animal origin

2. Modern poultry meat production technologies

3. Self-study

4. Rabbit meat from the point of view of rational nutrition.

5. Self-study

6. Production of safe eggs of different poultry species and their products.

7. Self-study

8. Food scandals related to the production of food of animal origin and adulteration of food of animal origin

9. Self-study

10. Wild and farmed game in human nutrition

11. Self-study

12. Rabbit and ostrich meat in human nutrition

Practicals

1. Current issues in the welfare of animals for human consumption

2. Self-study

3. Modern analytical methods for determining the safety and quality of meat

4. Self-study

5. Modern analytical methods for determining the safety and quality of eggs and egg products

6. Self-study

7. Modern methods of proof of adulteration of food of animal origin

8. Self-study

9. Differences in production and safety and quality of wild and farmed game meat

10. Self-study

11. Poultry, eggs and venison as part of a rational human diet

12. Seminar thesis processing

13. Seminar thesis defence

Bremner, A.S.: Poultry meat hygiene and inspection. Bailliere-Tindale, 1996, 284s., ISBN: 978-0702018930

Shell Eggs from Farm to Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table

Paulsen, P., Bauer, A., Smulders, J.F.M.: Trends in game meat hygiene. From forest to fork. Wageningen Academic Publishers. 2014, 399s., ISBN: 978-90-8686-238-2

Winkelmayer, R., Paulsen, P., Lebersorger, P., Zedka, H-F.: Wildbret-Hygiene, Zentralstelle Österreichischer Landesjagdverbände, 2011, 256s., ISBN: 978-3-9501873-5-9

Conditions for completion of course:

To pass the course, the student must have active participation in lectures and practical education. A condition for passing the examination is the preparation and defence of a seminar thesis on a topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).

Final assessment:

The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).