The VNIIP – FSC VIEV carries out training under Programs of Continuing Professional Education.
1. “Sanitary and Parasitological Examination of Raw Materials and Products of Animal Origin”
Experts who carry out expertise are responsible for safety of products for humans by ensuring that the spread of zoonoses is prevented on a daily basis. In this regard, they should possess and regularly update theoretical and practical knowledge on foodborne parasitic pathogens. A regular veterinary and sanitary examination of raw materials and products of animal origin in slaughterhouses, meat processing factories and marketplaces, as well as a mandatory analysis of products obtained from hunting are a high-priority task of a Veterinary Food Expert and a Veterinarian to protect humans from diseases and to guarantee product quality.
Program Purpose: improvement and deepening of professional knowledge, skills and abilities of students in sanitary and parasitological examination of raw materials and products of animal origin (meat, fish, and meat and fish products) to ensure veterinary safety.
Student Category: "Veterinarian and Sanitary Inspector", "Veterinarian", "Veterinary Technician", "Doctor-Laboratory Assistant", "Veterinary and Sanitary Inspector", "Parasitologist", "Researcher" (Junior, Senior, Leading), "Technologist of Meat and Meat Products”, “Meat Production Technologist”, “Technologist of Fish and Fish Products”, “Fish Production Technologist”, “Higher School Teacher”, “Secondary School Teacher”, and “Biologist”.
Total Workload: 48 Academic Hours.
Attendance Mode: onsite or online training.
2. “Sanitary-Parasitological Survey”
Experts who carry out expertise, research of soil, waste waters, pastures, wash waters from vegetable food products and natural environments are responsible for quality and results of undertaken researches as this contributes to safety of the environment for humans and ensures the prevention of the spread of zoonoses on a daily basis. In this regard, they should possess and regularly update theoretical and practical knowledge on causative agents of parasitic diseases transmitted through the environment and with plant products.
Program Purpose: improvement and deepening of professional knowledge, skills and abilities of students in sanitary and parasitological research of natural environments (soils, drains, waters of reservoirs, snow, wash waters from surfaces, etc.), and fruit and vegetable products.
Student Category: "Veterinarian and Sanitary Inspector", "Veterinarian", "Veterinary Technician", "Doctor-Laboratory Assistant", "Veterinary and Sanitary Inspector", "Parasitologist", "Researcher" (Junior, Senior, Leading), “Higher School Teacher”, “Secondary School Teacher”, and “Biologist”.
Total Workload: 48 Academic Hours.
Attendance Mode: onsite or online training.
3. “Sanitary-Parasitological Survey of Raw Materials, Products of Animal and Plant Origin, and Natural Environments”
Regular updating of knowledge and experience on parasitic diseases transmitted through natural environments and with products of animal and plant origin will allow Experts to competently conduct veterinary and sanitary examination of raw materials and products of animal origin in slaughterhouses, meat processing factories and marketplaces, and conduct sanitary survey of soil, waste waters, pastures, snow, wash waters from vegetable food products and natural environments. Experts who conduct examinations are responsible for safety of products for humans, quality and results of undertaken researches as this contributes to safety of the environment and ensures the prevention of the spread of zoonoses on a daily basis. The program will allow you to concentrate on topical issues of parasitology, and will be useful for its fullness both for novice practitioners and those who already have extensive experience in this field.
Program Purpose: improvement and deepening of professional knowledge, skills and abilities of students in sanitary and parasitological examination of raw materials and products of animal origin (meat, fish, and meat and fish products), and sanitary-parasitological surveys of natural environments (soils, drains, waters of reservoirs, snow, wash waters from surfaces, etc.) and fruit and vegetable products to ensure veterinary safety.
Student Category: "Veterinarian and Sanitary Inspector", "Veterinarian", "Veterinary Technician", "Doctor-Laboratory Assistant", "Veterinary and Sanitary Inspector", "Parasitologist", "Researcher" (Junior, Senior, Leading), "Technologist of Meat and Meat Products”, “Meat Production Technologist”,“ Technologist of Fish and Fish Products”, “Fish Production Technologist”, “Higher School Teacher”, “Secondary School Teacher”, and “Biologist”.
Total Workload: 72 Academic Hours.
Attendance Mode: onsite or online training.