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Simple Summary: Integrated veterinary herd health management improves animal health and welfare, public health, farm management, and economics. This study explores current veterinary herd health management education and training opportunities for veterinary students and professionals in Europe, identifying gaps, needs, and areas for improvement. An analysis of 41 European veterinary education establishments found that 83% (n = 34/41) taught veterinary herd health management in their curriculum, either as a standalone course and/or integrated into other subjects. However, while undergraduate education was generally adequate, coverage of more species (e.g., aquaculture) and enhancing soft skills instruction were identified as beneficial. A survey of primarily veterinarians working with cattle, poultry, pigs, and small ruminants assessed training gaps and needs in veterinary herd health management, mainly for soft skills and training certification. They reported challenges in effectively communicating its benefits to farmers and a lack of soft skills needed to promote the concept effectively. The majority of participating veterinarians were not aware of existing training programs (69.4%) and ongoing projects (59.6%) on this topic. To conclude, while undergraduate education on veterinary herd health management is generally adequate, enhancing post-graduate certified multi-species training opportunities, incl. soft skills training, was perceived as essential. In recent years, integrated veterinary herd health management (VHHM), improving animal health, welfare, food safety, public health, farm management, and economics, has become ever-more important in the European Union due to structural and regulatory advancements. A mixed-methods study analyzed the current state and gaps in VHHM education and training across Europe. Data from 41 European veterinary institutions showed that 83% (n = 34/41) offered VHHM education, either as standalone courses and/or integrated into other subjects. An online survey for veterinarians, primarily working with cattle, poultry, pigs, and small ruminants (75%; n = 86/114), assessed perceived training knowledge gaps and needs. The majority of respondents were unaware of VHHM training programs (69.4%, n = 43/62) or projects (59.6%, n = 59/99) and reported the biggest gaps in VHHM training certification (14%, n = 7/49), followed by soft skills (12%, n = 6/52) and demonstrating VHHM benefits to their clients (9%, n = 5/53). To conclude, while undergraduate VHHM education was generally adequate, enhancing post-graduate certified multi-species training opportunities, incl. soft skills VHHM training were perceived as essential. Our findings also underscored the urgent need for robust economic evaluations of preventive strategies across various animal species to allow veterinarians to better demonstrate VHHM's direct and indirect benefits to farmers. [ABSTRACT FROM AUTHOR]

Ćupter is Herzegovinian candy made of must and flour/semolina. Much research about the incorporation of brewers' spent grains into the human diet has been published. The purpose of this study was to partially replace semolina (Samples 1 and 2) and flour (Samples 3 and 4) with brewers' spent grains originating from industrial (Samples 1 and 4) and craft breweries (Samples 2 and 3) and study nutritive, chemical, and preference properties of the product. In this research, the authors aimed to find application of this already proven functional ingredient in ćupter production. Values for pH were higher for all samples compared to the traditional recipe. Samples produced with flour had higher values of water activity (0.86 ± 0.01) and moisture (41.82 ± 1.68 and 41.11 ± 1.41). Ash content increased with BSG addition, but between samples, there were no significant differences. Collected data showed significant differences in fat levels. Higher protein content was measured for Samples 4 (6.60 ± 0.17) and 1 (6.13 ± 0.07). The highest total sugar content was measured for Sample 1. The general appearance for all samples was "moderately like". Nutritive value was improved with the addition of BSG, but recipes and drying should be modified to improve consumer acceptance. [ABSTRACT FROM AUTHOR]