Veterinary Practitioners and the Food Supply Chain VETMED5064

  • Academic Session: 2023-24
  • School: School of Biodiversity One Health Vet Med
  • Credits: 10
  • Level: Level 5 (SCQF level 11)
  • Typically Offered: Repeated in Semesters 1 and 2
  • Available to Visiting Students: No
  • Taught Wholly by Distance Learning: Yes

Short Description

This course will upskill veterinarians to further equip them for their integral role in ensuring food hygiene and safety in sustainable food animal production. It will increase their knowledge and awareness of key national and global challenges to food production such as the threat of antimicrobial resistance, food poisoning, epizootic and endemic diseases, emerging infectious diseases and improving animal welfare.  


Online content delivered as a ten-week progressive training resource offering 10 hours notional study per week.

Requirements of Entry

A primary degree in veterinary medicine and surgery is a prerequisite. This is a postgraduate course for qualified veterinarians.

Excluded Courses





Two online examinations (1) 33.3% and (2) 66.6% 

Course Aims

This course aims to upskill practising veterinarians to further equip them for their role in supplying and securing foods of animal origin while protecting both animal and human health. Course participants will consider and evaluate the challenges and opportunities involved in the supply of safe and hygienic food and their role in the food supply chain.

Intended Learning Outcomes of Course

By the end of this course students will be able to:


■ Critically reflect on the roles and responsibilities of practising veterinarians engaged in the food supply chain from farm to fork

■ Evaluate past, present and future challenges to the health and welfare of livestock and their impacts on food production and public health

■ Appraise strategies to proactively improve food safety and protect the supply chain through the practise of preventive veterinary medicine

Minimum Requirement for Award of Credits

Students must submit at least 75% by weight of the components (including examinations) of the course's summative assessment.