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This course equips veterinary students to analyze the complex nature of food production from farm to the fork, including seafood production. It also provides an overview of the multidisciplinary nature of the food industry and food production systems, while emphasizing food hygiene, quality, and security. The course covers the transportation and handling of cattle, sheep, pigs, poultry, and fish, as well as basic welfare issues in relation to these practices. Additionally, the course explores slaughter techniques (including ritualistic slaughter), meat inspection, slaughterhouse operation, data collection, and animal tracking. Students will investigate the microbiology and epidemiology of foodborne pathogens and intoxications, and how these enter or can be prevented from entering the food chain. The course introduces the principles of sanitation, food production, food processing, food transportation, and related quality assurance practices and regulations. Global food issues such as food sustainability, agro-terrorism, drug residues, and animal identification will be discussed. Furthermore, the course addresses food safety issues concerning milk production, processing, transport, and storage.