Department of Food Safety and Quality
The Department of Food Safety and Quality (DFSQ) is one of four veterinary departments at the Faculty of Veterinary Medicine under Lithuanian University of Health Sciences. The department covers a broad spectrum of food safety and quality issues including animal hygiene and welfare topics in close cooperation with other departments at the university. We teach for Veterinary Medicine, Food Safety and Animal Science study programs students at the bachelor and master science levels: Food Hygiene and technology (milk, meat, fish, vegetative food), Animal Hygiene, Animal Welfare, Food Microbiology, Food Quality Management, HACCP, Food toxicology etc. The department researchers are among the most excellent in microbiological food safety, food fermentation and mycotoxins in feed. The objectives of the Department are:
- to provide a comprehensive educational experience for undergraduate and graduate students that ensures scientific and technical competencies.
- To promote development of an integration network that enhances university and industry collaboration
- To cooperate with consumers, industry, and governmental groups regarding food and animals related issues through teaching, research, and joint development programs.
The Department provides teaching in 3 main subject groups: food hygiene and technology (including meat inspection and slaughterhouse hygiene for veterinary medicine students), animal hygiene and welfare, Food Quality and Safety management.
The Department provides teaching for students from Veterinary (veterinary medicine and veterinary food safety specialities) and Animal Husbandry faculties. Lectures, seminars and courses are taught for students of integral studies (veterinary medicine), first, second (veterinary food safety, animal husbandry, management of animal resource and bio-business management) and third (veterinary medicine and animal husbandry) levels.
Forthcoming veterinarians have disciplines of Food Hygiene and Technology (meat, milk, fish, vegetative products hygiene, HACCP, public health, inspection and control including practice at slaughterhouses), Veterinary Hygiene and Animal Welfare, Ecology and Protection of Nature, Veterinary Radiobiology and X-ray Imaging (in total 37 ECTS).
Students of Veterinary Food Safety programme are taught compulsory disciplines in volume of 70 ECTS. Subjects are related to food processing technologies, hygiene, safety and quality. Students also have 3 ECTS of Laboratory Practice, 5 ECTS Practice in Food Processing Enterprises and at the end of the 4-th year they have Industrial Practice of 15 ECTS.
Students of Animal Husbandry faculty have 16 ECTS of compulsory disciplines given by the department staff. Students mainly study Processing Technologies of Animal Origin Food and Animal Hygiene.
Master students of all study programmes deepen their knowledges in areas of food safety, risk and quality management and study Applied Research of Food Sscience (in total – 56 ECTS). At the end of their studies Master students have 15 ECTS of Practice.
There are 5 research groups, the focus of which are microbiological food safety, meat quality, mycotoxins in feed, food fermentation and animal behaviour and welfare (research groups led by Prof. M. Malakauskas, Assoc. Prof. G. Zaborskienė, Prof. B. Bakutis and Assoc. Prof. E. Bartkienė, and Dr. J. Kučinskienė, respectively). The research is closely connected to the practical problems arising in these areas. The main international partners in these fields of research are the Department of Veterinary Disease Biology at the University of Copenhagen, Institute of Food Hygiene at the Free University of Berlin and the Department of Food Hygiene and Environmental Health at the University of Helsinki.