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Part A and Part B of this subject build on students' knowledge of the principles of animal health and production in the context of animal production systems.
During placements in animal production industry, animal welfare and zoo settings, students acquire skills in animal handling and observe and participate in a range of animal management practices. Integrating knowledge and understanding derived from every subject in their course, students evaluate issues relating to animal health, welfare and production and conduct critical analysis of data provided to them.
This subject also applies an understanding of host, pathogen and environmental factors and the way in which livestock are managed to develop a knowledge base that will allow disease and suboptimal productivity at the hard and flock level to be diagnosed and managed. The multifactorial nature of disease is reviewed, and techniques for measurement and prediction of disease prevalence and population health introduced.
A thorough understanding of the diseases of domestic livestock and the multiple factors that influence their occurrence is then applied in the context of public health and food safety, with a focus on the promotion and protection of human health.
Intended learning outcomes
At the completion of Parts A & B of student should be able to:
- Demonstrate competency in the handling and restraint of common domesticated animal species
- Describe management systems and practices appropriate for the care and welfare of animals commonly farmed in Australian animal production industries
- Evaluate the productivity and profitability of animal production systems
- Apply epidemiologic principles to understand, control and prevent disease and production losses in animal populations
- Recognise that disease and impaired productivity in animal populations are multifactorial
- Develop interventions that acknowledge the latter principle when faced with disease or suboptimal productivity at the herd or flock level
- Describe the roles of veterinarians in contributing to public health through their involvement in animal production and management, food safety management, humane slaughter of livestock for food, and disease outbreak investigations.
- At the completion of Parts A and B of this subject students should: Be able to examine critically, synthesise and evaluate knowledge across a broad range of disciplines Understand the scientific method, and the history and evolution of sciengtific concepts Be intellectually curious and able to apply a rigouous, critical and logical approach to enquiry Be able to communicate ideas effectively in both written and verbal formats to both specialists and non specialists Demonstrate skills in writing, generic research activities, problem-solving and communication Be efficient managers of information Be able to apply appropriate technology to the analysis of biological problems Demonstrate empathy and concern for animals, their owners and the general community Possess an understanding of both the scientific and vocational aspects of veterinary science
Last updated: 9 October 2020