The course addresses the definition of zoonoses,
major pathogenic microorganisms involved in foodborne infections and
intoxications; properties, source of contamination, isolation and
identification methods and control of pathogenic organisms in foods of animal
origin; food technologies of major public health importance; modern versus
traditional methods of food preservations in the tropics; Public health aspects
of processed foods; rural dairy technology; modern techniques of slaughter
hygiene, milk processing, concept and application of HACCP and SPS regulations;
parasitic zoonoses: sources of infection, modes of transmission, clinical
picture and diagnosis, control and prevention; the role of proper sanitation of
the environment for human and animal health; methods and strategies for the
hygienic disposal and rendering of animal wastes and dead animals. The concept and the holistic approach of “one medicine- one health” will also be considered
- Teacher: Edget Abayneh
Economics of the livestock production system,
livestock productivity assessment and modeling, livestock data collection for
economic analysis (at an animal, herd/flock/farm, national, regional, etc levels),
value output from livestock, economic analysis tools (gross margin analysis,
enterprise budget, partial budgeting, cost-benefit analysis, decision tree,
pay-off tables), the economic impact of animal disease (direct and indirect
losses), principles and application of economics in a disease control policy,
production functions; economic models and simulations, (linear and dynamic
programming), optimization and cost-effective methods of disease controls,
project design, implementation, monitoring and evaluation
- Teacher: Edget Abayneh