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University of Glasgow

Veterinary Practitioners and the Food Supply Chain

University of Glasgow via FutureLearn Program


Veterinarians play a crucial role in the food chain, and training in ‘farm to fork’ food production is vital for national food security and public health.

This microcredential is designed for veterinarians to learn how they can work to ensure food hygiene and safety through sustainable livestock production.

Led by experienced veterinary educators in farm animal health and welfare and public health, you’ll increase your knowledge and awareness of key national and global threats to animal food production and food security.

As you explore the past, present, and future challenges to the health and welfare of livestock, you’ll consider the threats of antimicrobial resistance, epizootic diseases, emerging infectious diseases and animal welfare challenges.

You’ll appraise strategies to proactively improve food safety and to protect the food supply chain through preventive veterinary medicine.

You’ll also reflect on your professional practice and identify how to create opportunities to better serve your clients throughout the food supply chain, improving both animal and human health.

This microcredential meets the standards set by the Common Microcredential Framework.


Courses under this program:
Course 1: Welcome to Veterinary Practitioners and the Food Supply Chain
-Introduction to the University of Glasgow and the key topics of this micro-credential.

Course 2: Improving Livestock Health and Welfare
-Examine how food safety begins with feed safety. Consider endemic disease control and opportunities for better welfare outcomes.

Course 3: Diagnostics, Surveillance and Horizon Scanning
-Explore how veterinary surveillance, diagnostics and horizon scanning for new disease threats protect animal health.

Course 4: From Slaughter to Consumption
-Consider the importance of food chain and abattoir data, and how food hygiene and antimicrobial resistance affect public health.

Taught by

John Maguire


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