Undergraduate Course: Animal Life & Food Safety 1 (BVMS08061)
|School||Royal (Dick) School of Veterinary Studies
||College||College of Medicine and Veterinary Medicine
|Credit level (Normal year taken)||SCQF Level 8 (Year 1 Undergraduate)
||Availability||Not available to visiting students
|Summary||This is an introductory course in the husbandry of farm and companion animals, animal welfare, veterinary public health, and food safety.
The course comprises of:
This will provide an understanding of how to care for and manage farm and companion animals so that the animal's requirements for good health and welfare are met. Species covered include cattle, sheep, pigs, poultry, dogs, cats, horses, fish.
Practical classes will be provided on the handling and restraint of domesticated animals.
Animal Breeding and Genetics
Veterinary Public Health
This will outline the role of the veterinary surgeon in public health including topics of waste management, HACCP, stable to table, zoonoses, food borne pathogens and biosecurity.
The course consists of lectures, practicals and extra mural studies on the care, handling and management of animals, veterinary public health and population medicine.
Course Content /Outline
Principal topics covered in first year include:
1. Basic husbandry and biology of cattle, sheep, pigs, poultry, dogs, cats and horses.
2. Basic principles of housing, behaviour and welfare of domesticated animals
3. Handling and restraint of domesticated animals.
4. Food safety and public health, including an introduction to zoonoses.
Course Objectives & Aims:
1. To encourage veterinary students to acquire sufficient knowledge and understanding of animal husbandry to fulfil the requirements of the veterinary profession.
2. To describe the principles of animal husbandry and the relationships between management, environment, behaviour, health, welfare, productivity, food quality and food safety.
3. To train students to handle animals competently and safely.
4. To describe the husbandry and management of the main farm and companion animals in the UK.
5. To provide veterinary students with sufficient understanding of animal husbandry (a) to maintain and improve the health and welfare of farm and companion animals; (b) to contribute to the productivity, economic performance and ecological perspectives of the livestock and food industry, and (c) to ensure that food producing and companion animals contribute to the social requirements and health of man.
6. To understand the issues of veterinary public health including zoonoses, and the roles of the veterinary surgeon in public health.
7. To provide a foundation for clinical teaching within the veterinary curriculum.
8. To encourage professional development and communication skills.
Entry Requirements (not applicable to Visiting Students)
||Other requirements|| None
Course Delivery Information
|Academic year 2015/16, Not available to visiting students (SS1)
|Learning and Teaching activities (Further Info)
Lecture Hours 39,
Supervised Practical/Workshop/Studio Hours 43,
Feedback/Feedforward Hours 4,
Summative Assessment Hours 3,
Revision Session Hours 1,
Programme Level Learning and Teaching Hours 8,
Placement Study Abroad Hours 200,
Directed Learning and Independent Learning Hours
|Assessment (Further Info)
||In Course Assessment feedback session.
||Hours & Minutes
|Main Exam Diet S2 (April/May)||Animal Life & Food Safety 1||2:30|
|Resit Exam Diet (August)||Animal Life & Food Safety 1||2:30|
On completion of this course, the student will be able to:
- Students should understand the basic principles of husbandry of and be able to safely handle farm animals, horses, cats and dogs.
- Students should have a basic understanding of the livestock industry and pet ownership.
- Students should be able to recognize the common breeds of these animals.
- Students should be able to understand the basic facts of veterinary public health issues, state veterinary medicine, epidemiology and statistics.
|Graduate Attributes and Skills
|Course organiser||Mrs Catherine Aitchison
|Course secretary||Miss Amanda Huggan
© Copyright 2015 The University of Edinburgh - 18 January 2016 3:34 am