Universities, Institutions, Colleges and Schools Awarding Veterinary Degrees


León Spain

Universidad de León, Facultad de Veterinaria

Recognition status :

EAEVE European Association of Establishments for Veterinary Education
RCVS Royal College of Veterinary Surgeons

Degrees :


Degree: Doctor of Veterinary Medicine (DVM) Título de Licenciado en Veterinaria Recognition status: EAEVE,RCVS Website: The Veterinary Faculty of Leon is a historical Faculty of Spain, already surpassing the 150 years of progress. The Center has modern facilities for teaching and research including a clinic, an experimental farm and a pilot processing plant foods. It enrolled about 1000 students studying in the degrees of Bachelor of Veterinary Science and Bachelor of Science and Technology of Foods (second cycle). The training goals can be classified into three main areas: Medicine and Animal Health Training in animal pathology, including infectious and parasitic diseases, as well as any biological process that might affect the health of species of veterinary interest or likely to be transmitted to humans. The skills include performances animal clinic, medical, surgical and reproductive health, preventive medicine and epidemiology, toxicology and others. Animal Production Training in animal husbandry, including the various production systems, genetics, breeding and animal breeding and reproduction, nutrition, housing and economic and environmental aspects of farm animal production. The skills include actions to optimize animal production and products resulting in their qualitative, quantitative, economic and environmental. Food Science, Health and Food Technology Training in hygiene, health, inspection and quality control of foodstuffs of animal origin consumed by humans (meat, milk, eggs, fish and fish products), and other fruits and vegetables and mushrooms. It covers the entire process of obtaining the product from source to consumption, including the technology of processing and preservation. The skills include work on hygiene, inspection and food control at the source product to the market through its acquisition, processing or manufacture, storage and distribution to consumption. Read more ...


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