Undergraduate Course: Animal Life & Food Safety 2 (BVMS08062)
|School||Royal (Dick) School of Veterinary Studies
||College||College of Medicine and Veterinary Medicine
|Credit level (Normal year taken)||SCQF Level 8 (Year 2 Undergraduate)
||Availability||Not available to visiting students
|Summary||This course builds on topics from Animal Life & Food Safety 1 and introduces Evidence Based Veterinary Medicine.
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, small mammals, fish reptiles, and caged birds.
Practical classes will be provided on the handling and restraint of domesticated animals.
Animal Breeding and Genetics
Evidence Based Veterinary Medicine
This will cover causality, statistical thinking, disease quantification, the principles and application of diagnostic tests in surveillance and clinical practice, animal disease surveys and the critical evaluation of veterinary medical evidence.
1. To encourage veterinary students to acquire sufficient knowledge and understanding of animal health and husbandry to fulfil the current and future requirements of the veterinary profession.
2. To describe the principles of animal husbandry and the relationships between management, breeding, nutrition, environment, behaviour, health, welfare, productivity, food quality and food safety.
3. To train students to handle animals competently and safely.
4. To provide veterinary students with sufficient understanding of animal husbandry
- to maintain and improve the health and welfare of farm and companion animals;
- to contribute to the productivity, economic performance and ecological perspectives of the livestock and food industry;
- to ensure that food producing and companion animals contribute to the social requirements and health of man.
5. To give students a clear understanding of the principles behind the scientific approach.
6. Give students the basic tools to interpret scientific evidence critically to inform their clinical decisions.
7. To provide the basic principles and techniques for quantitative investigations in animal populations, including causal studies, field surveys, clinical trials and diagnostic techniques.
8. To provide the necessary skills to allow the rational application and interpretation clinical diagnostic tests.
9. To provide a foundation for clinical teaching within the veterinary curriculum.
10. To encourage professional development and communication skills.
Entry Requirements (not applicable to Visiting Students)
||Other requirements|| None
Course Delivery Information
|Academic year 2018/19, Not available to visiting students (SS1)
|Learning and Teaching activities (Further Info)
Lecture Hours 51,
Supervised Practical/Workshop/Studio Hours 13,
Feedback/Feedforward Hours 4,
Formative Assessment Hours 1,
Summative Assessment Hours 4,
Revision Session Hours 6,
Programme Level Learning and Teaching Hours 8,
Placement Study Abroad Hours 200,
Directed Learning and Independent Learning Hours
|Assessment (Further Info)
||A feedback session is provided after the Multiple Choice In-course assessment.
An opportunity to review the Practical handling exam assessment sheets after the handling exams.
||Hours & Minutes
|Outwith Standard Exam Diets April||Animal Life & Food Safety 2||2:30|
|Resit Exam Diet (August)||Animal Life & Food Safety 2 Resit||2:30|
On completion of this course, the student will be able to:
- understand the principles of the husbandry of farm animals, horses, exotic animals, cats and dogs
- be able to safely handle farm animals, horses, exotic animals, cats and dogs and be able to recognize the common breeds and feeds of these animals.
- have an understanding of the livestock industry, pet ownership, breeding and genetics
- understand the principles of nutrition and ration formulation.
- understand the basic principles of evidence based veterinary medicine and statistics
|Graduate Attributes and Skills
|Course organiser||Mrs Catherine Aitchison
|Course secretary||Mrs Heather Thomson
Tel: (0131 6)50 6173