Distance Education for Supporting 'Day One Competences' in Meat Inspection: An E-Learning Platform for the Compulsory Practical Training of Veterinarians
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| Title: | Distance Education for Supporting 'Day One Competences' in Meat Inspection: An E-Learning Platform for the Compulsory Practical Training of Veterinarians |
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| Authors: | Tinacci, Lara, Guardone, Lisa, Giusti, Alice, Pardini, Stefano, Benedetti, Claudio, Di Iacovo, Francesco, Armani, Andrea (ORCID |
| Source: | Education Sciences. 2022 12. |
| Availability: | MDPI AG. Klybeckstrasse 64, 4057 Basel, Switzerland. e-mail: education@mdpi.com; e-mail: indexing@mdpi.com; Web site: https://www.mdpi.com/journal/education |
| Peer Reviewed: | Y |
| Page Count: | 12 |
| Publication Date: | 2022 |
| Document Type: | Journal Articles Reports - Research |
| Education Level: | Higher Education Postsecondary Education |
| Descriptors: | Distance Education, Veterinary Medical Education, Veterinary Medicine, Electronic Learning, Food, Job Skills, Food Processing Occupations, Course Content, Online Courses, COVID-19, Pandemics, Instructional Effectiveness, Undergraduate Students, Foreign Countries |
| Geographic Terms: | Italy |
| ISSN: | 2227-7102 |
| Abstract: | Obtaining a Veterinary Surgeon degree relies on the acquisition of "Day One Competences" (DOCs), among which professional skills related to meat inspection are acquired during visits to abattoirs. In 2020, lockdown measures due to COVID-19 pandemic limited on-site practical training. The present study describes the creation of an e-learning course on bovine and swine slaughtering as an alternative tool for compulsory DOCs achievement within the course "Inspection and control of food of animal origin" during the fourth year of the Veterinary Medicine degree program (Department of Veterinary Sciences of the University of Pisa). Academics and external professionals took part on the planning and development of the learning material. Video pills, consisting of shooting of the slaughtering coupled with trainers' descriptive explanations, were produced. The perceived effectiveness of course contents, trainers' communication skills and technical quality were assessed with a questionnaire. The developed e-learning platform consisted of four main sections (Introduction, Swine slaughtering, Bovine slaughtering and Additional topics), integrated by multiple-choice questions for the student's self-assessment. According to students' assessment, the platform, of high technical quality, effectively condensed contents on meat inspection. Despite the unique and irreplaceable role of practical training in the achievement of the professional skills included in the veterinary curriculum, the e-learning course may concur in providing DOCs and is in line with the adoption of a modern teaching model where e-learning resources engage students in deeper learning approaches. |
| Abstractor: | As Provided |
| Entry Date: | 2022 |
| Accession Number: | EJ1324976 |
| Database: | ERIC |
| Abstract: | Obtaining a Veterinary Surgeon degree relies on the acquisition of "Day One Competences" (DOCs), among which professional skills related to meat inspection are acquired during visits to abattoirs. In 2020, lockdown measures due to COVID-19 pandemic limited on-site practical training. The present study describes the creation of an e-learning course on bovine and swine slaughtering as an alternative tool for compulsory DOCs achievement within the course "Inspection and control of food of animal origin" during the fourth year of the Veterinary Medicine degree program (Department of Veterinary Sciences of the University of Pisa). Academics and external professionals took part on the planning and development of the learning material. Video pills, consisting of shooting of the slaughtering coupled with trainers' descriptive explanations, were produced. The perceived effectiveness of course contents, trainers' communication skills and technical quality were assessed with a questionnaire. The developed e-learning platform consisted of four main sections (Introduction, Swine slaughtering, Bovine slaughtering and Additional topics), integrated by multiple-choice questions for the student's self-assessment. According to students' assessment, the platform, of high technical quality, effectively condensed contents on meat inspection. Despite the unique and irreplaceable role of practical training in the achievement of the professional skills included in the veterinary curriculum, the e-learning course may concur in providing DOCs and is in line with the adoption of a modern teaching model where e-learning resources engage students in deeper learning approaches. |
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| ISSN: | 2227-7102 |
