2024
Hygiene and Public Health
Name: Hygiene and Public Health
Code: MVT15224I
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Veterinary Medicine
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Learning Goals
At the end of this curricular unit, students should:
• Know the One Health approach and its importance in preserving biodiversity and in the Sustainable Development Goals.
• Identify the main factors that negatively interfere in food security, from production to consumption (Farm to Fork).
• Take contact with the principles of Risk Analysis in food security, from a human, animal and environmental health perspective
• Know how to act to minimize the risks associated with the main dangers present in the food production chain.
The skills developed in this unit are as follows:
• Ability to conduct research independently
• Ability to work in a team
• Ability to solve problems in the field of Public Health
• Capacity for oral and written expression and ability to transmit and receive ideas and information in a One Health context.
• Know the One Health approach and its importance in preserving biodiversity and in the Sustainable Development Goals.
• Identify the main factors that negatively interfere in food security, from production to consumption (Farm to Fork).
• Take contact with the principles of Risk Analysis in food security, from a human, animal and environmental health perspective
• Know how to act to minimize the risks associated with the main dangers present in the food production chain.
The skills developed in this unit are as follows:
• Ability to conduct research independently
• Ability to work in a team
• Ability to solve problems in the field of Public Health
• Capacity for oral and written expression and ability to transmit and receive ideas and information in a One Health context.
Contents
• Role of MV in public health in the century. XXI. Veterinary activities in the Sustainable Development Goals (SDGs).
• Hygiene and design of the infrastructures used in the animal production industry, implications for public health: animal, environmental and human.
• Impact and environmental contamination, resulting from the MV practice. Antimicrobial resistance (AMR).
• Impact and environmental contamination, resulting from practiced animal production.
• Hygiene and infrastructure in the food industry; aspects relevant to public health.
• Risk factors for foodborne diseases. Food-borne zoonoses.
• Importance of AMR in One Health.
• Methods of treating effluents and destroying corpses and products not usable for human consumption, resulting from the animal food processing industry.
• Risk assessment in the area of ââfood production, introduction of preventive measures, epidemiological framework and risk analysis.
• Hygiene and design of the infrastructures used in the animal production industry, implications for public health: animal, environmental and human.
• Impact and environmental contamination, resulting from the MV practice. Antimicrobial resistance (AMR).
• Impact and environmental contamination, resulting from practiced animal production.
• Hygiene and infrastructure in the food industry; aspects relevant to public health.
• Risk factors for foodborne diseases. Food-borne zoonoses.
• Importance of AMR in One Health.
• Methods of treating effluents and destroying corpses and products not usable for human consumption, resulting from the animal food processing industry.
• Risk assessment in the area of ââfood production, introduction of preventive measures, epidemiological framework and risk analysis.
Teaching Methods
The methodology to be used is based on: theoretical lectures for the transmission of concepts and practical classes where students must develop team work skills, carrying out group work in which students must jointly solve problems proposed by the teacher and based on the concepts theorists taught.
There are two assessment regimes: continuous assessment and final written exam. Group work (part of the continuous assessment component) will be presented in the form of a written document, presented, and discussed publicly. For the global assessment, 40% to the work and 60% to the final exam grades, respectively will be used. The final exam covers the entirety of taught subject and for approval the minimum grade is 9.5.
There are two assessment regimes: continuous assessment and final written exam. Group work (part of the continuous assessment component) will be presented in the form of a written document, presented, and discussed publicly. For the global assessment, 40% to the work and 60% to the final exam grades, respectively will be used. The final exam covers the entirety of taught subject and for approval the minimum grade is 9.5.
Teaching Staff
Certificações
