250-210 Veterinary Microbiology & Virology | |
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Credit Points | 12.5 |
Coordinator | Dr J Gilkerson |
Semester | 1 (view timetable) |
Contact | 29 hours of lectures and 20.5 hours of practical classes and tutorials. Estimated total time commitment 73.5 hours (minimum) |
Subject Description | At the end of the sequence Veterinary Microbiology & Virology and Veterinary Bacteriology & Mycology, students completing these subjects should: possess the essential information on the important characteristics of bacteria, fungi and viruses and the way they exert their pathogenic effects and produce clinical signs of disease; understand the distribution of microbes in nature and the manner by which those of veterinary importance are spread; be familiar with the methods of disinfection and sterilisation and their use in practice; understand the principles of anti-microbial therapy; understand the need for rational judgments in the use of antimicrobial therapy; understand the immune response infection and possible abnormalities of the responses; understand the principles and use of vaccines in the control of infectious diseases; be familiar with the methods of diagnosis of infectious diseases; understand the principles of non-therapeutic control measures; understand approaches to the diagnosis of infectious disease(including the isolation and identification of pathogens and their detection using immunoassays). Topics include: general microbiology; immunity to microbial pathogens, virology and practical exercises in immunodiagnostics and veterinary virology. |
Generic Skills | At the end of the sequence Veterinary Microbiology and Virology and Veterinary Bacteriology and Mycology students completing these subjects should have:
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Assessment | One 2-hour written exam (55%) and a 1-hour practical exam (20%) both at the end of semester. Three short tests (each of 15 minutes) during the semester (15%) and indicated in the teaching timetable available at the commencement of the semester. A vaccination assignment and presentation (10%). |
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