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TV2002 - Integrated Animal Structure and Function 2

Credit points: 12
Year: 2019
Student Contribution Band: Band 3
Administered by: College of Public Health, Medical & Vet Sciences

Only available to students enrolled in the Bachelor of Veterinary Science and the Bachelor of Veterinary Science IHCAP programs.

This subject, which together with Integrated Animal Structure and Function - 1, makes up the second level of the BVSc degree program. The integrated curriculum is structured around a number of overlapping Themes that combine knowledge, skills and attitudes, which are then delivered through a series of modules. The Themes are: Structure and Function; Dysfunction, Agents of Disease and Defence; Animal Production, Management and, Behaviour, Animal Welfare and Ethics; Veterinary Services; Veterinary Practice; and Veterinary Career Development. In this subject the Structure and Function theme will provide students with a solid understanding of the diversity of living things, the structure and function of animals including the basis for pharmacological intervention, and the techniques that are available to study them within the context of veterinary practice. The focus of the Dysfunction, Agents of Disease and Defence theme is to enable students to understand dysfunction and disease processes including their molecular and cellular basis and the diversity of causative organisms. Animal Production, Management and, Behaviour, Animal Welfare and Ethics will provide grounding in aspects of animal production and, behaviour, animal welfare and ethics that are relevant to veterinary practice. Veterinary Services encompasses those aspects of the veterinary profession that provide a service to the community through expertise in the study of the spread of disease and accompanying risks to populations and communities through introducing concepts of biosafety in association with the epidemiology and public health aspects. Elements of Veterinary Practice run through the Study Period to provide students with a foundation in the knowledge, skills and attitudes necessary for clinical practice. The Veterinary Career Development theme will provide students with the skills necessary to practice as a veterinarian in our changing world and to be able to continually access and use information as knowledge progresses.

Learning Outcomes

  • identify and describe the normal body structure (anatomy and histology), development (embryology) and function (physiology) of the mammalian musculoskeletal and nervous systems;
  • explain how the characteristics of the major groups of viruses, bacteria and fungi impact on host-pathogen interactions and apply this knowledge to the diagnosis and management of animal infectious diseases;
  • apply the basic concepts of the immune system in states of both health and disease and discuss the physical, chemical and physiological characteristics of the components of the immune system;
  • explain the basic pathologic processes in animals including degeneration and necrosis, inflammation, vascular alterations and growth disturbances; and discuss the common disorders of the haematopoietic system. Demonstrate knowledge of basic pathological terminology;
  • discuss animal welfare issues relevant to an animals physiological and psychological well- being, and to recognise welfare, ethical and legal implications of animal use practices for different species in different situations;
  • describe the principles of epidemiology with special reference to the study and understanding of the related definitions and terminology and apply the basic skills necessary for the assessment and interpretation of animal population data;
  • identify, describe and apply the concepts of inherited genetic disorders, animal biotechnology and rate of genetic progress;
  • nutritional knowledge and application of the principles of energy, protein and mineral metabolism in ruminant livestock, feedstuff analysis, ration formulation and available software;
  • identify beef primal cuts, describe carcass grading systems and distinguish between meat quality attributes of grass-fed versus lot-fed beef;
  • employ advanced communication skills to conduct consultations; develop negotiation skills and explore the work-life balance concept.
Prerequisites: TV2001


Townsville, Study Period 2, Internal
Census Date 29-Aug-2019
Coordinator: Assoc. Professor Aduli Malau-Aduli
Lecturers: Mr Christopher Gardiner, Miss Josephine Penny, Dr Orachun Hayakijkosol, Assoc. Professor Janice Lloyd, Dr Robert Kinobe, Professor Bruce Gummow, Dr Jackie Picard, Dr Leo Foyle, Assoc. Professor Damien Paris, Mrs Virginia Simpson, Dr Prisca Noble, Dr Glen Walker, Dr Donnalee Taylor, Assoc. Professor Aduli Malau-Aduli, Dr Linda Hayes, Professor Estelle Venter, Dr Sarah-Jane Wilson, Dr Hillary Vanderven, Assoc. Professor Paul Horwood.
Workload expectations:

The student workload for this 12 credit point subject is approximately 520 hours.

  • 182 hours lectures
  • 28 hours tutorials
  • 51 hours practicals
  • assessment and self-directed study
Assessment: end of semester exam (60%); (40%).
Special Assessment Requirements: Handing in of assessment pieces, all practicals, workshops, field trips, and animal handling sessions are compulsory
Restrictions: An enrolment quota applies to this offering.

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.