How Q-PorkChains benefits teaching and training

This page is especially meant for people involved in teaching and training within the field of pig and pork production, processing and consumption.

 

The overall aim of the teaching and training activities is to provide universities and industrial actors with research results from the project to the field of pork quality.

 

In order to implement results obtained from the research modules learning resources will be developed and implemented in teaching and training at all levels from post graduate level to industry.

 

Target groups include: universities and others involved in teaching and training in higher education; research institutions and training companies; industrial organizations; and self-learners seeking access to training material in the field. Ultimately, therefore, the resources benefit students in higher education and individuals involved in the pork production chain.

 

During the first 18 months a model for the teaching and training activities within the project was developed:

A) Q-PorkChains Open Learning Platform contains learning resources that can be downloaded free of charge. Users of the platform are invited to contribute by sharing their own learning resources with others by posting new material to the platform. New learning resources that will be developed within the project and existing resources developed in other organisations will be published on this platform.

 

B) At the Open Learning Platform people interested in teaching and training in the pig and pork area can join an interest-based virtual community and contribute to a Q-PorkChains Wikipedia.

 

C) Criteria for how learning resources should be organised have been developed. The template includes: Name of resource, Introduction, Objectives, Notional study hours, Equivalence to ECTS, Prerequisites, Learning goals, Teacher page, Main content, Interactivities, Self test, Take home messages, Further reading and Evaluation.

 

D) A list of priority areas has been developed together with academia and industry: Food safety, quality management, HACCP/ISO systems, meat science, meat processing, market research, and animal hygiene and welfare. A more detailed list of industry demands within the seven priority areas was developed.

The long-term goal of this initiative is to develop a sustainable database with learning resources for the pig and pork sector that will be used by teachers, trainers, students and employees in the area.

 

If you have any question concerning teaching and training don’t hesitate to contact:

 

Anne Algers

Swedish University of Agricultural Sciences

e-mail:

Tel.: +46-51167265