english section

OPHTHALMOLOGY

Course coordinator: Assoc.Prof. Dr. Florin BETEG

The course of veterinary ophthalmology through its subject is addressed to students who want to deepen their knowledge and practical skills for the diagnosis and treatment of eye diseases and eye adnexa.

The course introduces notions regarding the main ocular clinical syndromes (conjunctivitis / keratitis, uveitis, glaucoma, cataract) in terms of diagnostic and medical topical and surgical treatment. During the laboratory hours are presented and described the techniques of diagnosis of eye diseases, and the students simulate and then practice the use on animals and clinical cases of the tools and the procedures described (direct, indirect ophthalmoscopy, tonometry, etc.)

Veterinary Neurology

Course coordinator:

Animal medical rehabilitation

Course coordinator:

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Quality assurance systems in the food industry

Course coordinator: Conf.Dr. Dan Sorin

The aim of the course is to provide students with knowledge and skills in order to elaborate and implement prerequisite programmes, like GMP (Good Manufacturing Practices), Good Hygiene Practices (GHP) and Hazard Analysis Critical Control Point (HACCP) in food processing factories of products of animal origin.

The course is a continuation of the knowledge and skills gained in the 4th year during Hygiene and Food Technology course, and is addressed to the students who want to carry out their professional activity in the field of food hygiene, whether as employees in the private sector, or within the veterinary authority (County Sanitary Veterinary and Food Safety Directorate) or as private consultants in this field.

Students will learn to:

- Prepare prerequisite programmes (GHP, GMP)

- Identify the hazards associated with processing flow chart

- Perform risk analysis

- Establish the critical control points

- Identify critical limits

- Establish corrective actions

Based on this knowledge, learners will learn how to elaborate HACCP plans for products of animal origin, under direct teacher guidance based on models that can be easily adapted to any food.

For the implementation phase of the HACCP plans, one or two study visits will be performed in food processing units.