Unit information: Poultry Production and Processing in 2012/13

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Unit name Poultry Production and Processing
Unit code VETSM0004
Credit points 15
Level of study M/7
Teaching block(s) Teaching Block 1B (weeks 7 - 12)
Unit director
Open unit status Not open
Pre-requisites

None
Co-requisites

None
School/department Bristol Veterinary School
Faculty Faculty of Health Sciences

Description including Unit Aims

The unit describes the production, disease, welfare and primary and further processing of poultry which contribute to the safety and quality of poultry.

This unit aims to develop the student’s interest in and knowledge and understanding of: the key factors affecting the production, disease, welfare and primary and further processing of poultry which contribute to the safety and quality of poultry.

Intended Learning Outcomes

1. Students will be able to demonstrate a knowledge and understanding of:

i) The key factors affecting the production, disease, welfare and primary and further processing of poultry which contribute to the safety and quality of poultry.

2. Students will be able to:

i) analyse, synthesise and summarise information critically.

ii) apply knowledge and understanding to address industry problems.

iii) apply critical thinking to published information.

Teaching Information

Knowledge and understanding is developed through pursuing a structured syllabus, evaluating directed reading, and engaging in problem solving exercises. From 2010/11 the unit will be taught in two formats.

  1. Residence based. The unit will be taught conventionally through lectured material, and tutorials. Lectures are given by research staff who are experts in their own fields.
  2. e-learning. Existing lectured material will be available in an audio format using bespoke software (Camtasia), which allows Powerpoint-based lectures to be recorded with audio overlaid. Audio lectures will be supplemented by written notes and selected further reading. Teaching materials will be hosted on a web-based platform (Blackboard) which will include interactive questions and a discussion forum.

Assessment Information

Knowledge and understanding is assessed by a combination of coursework (30% of available marks) and a 3 hour written examination (70% of available marks). Coursework usually consists of a fully referenced essay (2500 words max.) and a critique of a research paper.

Reading and References

There will be a strong reliance on original research papers. The following books are also helpful:

  1. Sams, A.R. (2001). Poultry meat processing. CRC Press, New York.
  2. Mead, G.C. (ed.) (2005). Food safety control in the poultry industry. Woodhead Publishing.
  3. Mead, G.C. (ed.) (2004). Poultry meat processing and quality. Woodhead Publishing.
  4. Mead, G.C. (1989). Processing of poultry. Elsevier Applied Science, London.
  5. Nixey,C. & Grey,T.C. (eds) (1989). Recent Advances in Turkey Science. Poultry Science Symposium 21. Butterworth & Co. Ltd., Kent.

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