Summary of module contents in the training programme (Animal Science – Undergraduate – 2020)

4.1. Marxist-Leninist Philosophy (3 credits)

This course is structured into 3 chapters: Chapter 1 provides a general overview of philosophy and Marxist-Leninist philosophy, as well as the role of Marxist-Leninist philosophy in society.Chapter 2 presents the fundamental principles of dialectical materialism. Chapter 3 presents the fundamental principles of historical materialism.

4.2. History of the Communist Party of Vietnam (2 credits)

The course on the History of the Communist Party of Vietnam includes: an introductory chapter, Chapter 1, Chapter 2, Chapter 3, and a conclusion. The introductory chapter focuses on the object, function, tasks, content, and methods of studying the history of the Communist Party of Vietnam. Chapter 1:The founding of the Communist Party of Vietnam and its leadership in the struggle to seize power (1930-1945). Chapter 2: The Party’s leadership in two resistance wars, completing national liberation and unifying the country (1945-1975).Chapter 3: The Party’s leadership in the country’s transition to socialism and the renovation process (1975-2018).

4.3. Hồ Chí Minh’s Thought (2 credits)

The course content includes 6 chapters: Chapter 1 presents the concept, object,research method, and significance of studying Hồ Chí Minh’s thought; Chapter 2 discusses the foundation, formation, and development of Hồ Chí Minh’s thought; from Chapter 3 to Chapter 6, the course presents the fundamental principles of Hồ Chí Minh’s thought according to the learning objectives.

4.4. Marxist-Leninist Political Economy (2 credits)

The course content includes 6 chapters: Chapter 1 discusses the object, research method, and function of Marxist-Leninist political economy. From Chapter 2 to Chapter 6, the course presents the core content of Marxist-Leninist political economy according to the course objectives. Specifically:Commodities, markets, and the role of subjects in a market economy; Production of surplus value in a market economy; Competition and monopoly in a market economy; The socialist-oriented market economy and economic interest relations in Vietnam; Industrialization, modernization, and international economic integration of Vietnam.

4.5. Scientific Socialism (2 credits)

The course content includes 7 chapters: Chapter 1 presents fundamental introductory issues of scientific socialism (the formation and development process of scientific socialism); from Chapter 2 to Chapter 7, the course presents the fundamental principles of scientific socialism according to the course objectives.

4.6. Statistics Mathematics (2 credits)

The course content includes 6 chapters: Basic concepts of probability; Random variables – Distribution function; Sample theory; Parameter estimation problems; Hypothesis testing problems; Regression and correlation analysis. The practical part includes 6 practical exercises: Data collection (Excel), exploring statistical functions in statistical software (Excel),Calculating characteristic parameters of the sample, creating frequency distribution tables, frequencies, drawing graphs using statistical software (Excel); Parameter estimation problem using statistical software (Excel); Hypothesis testing problem using statistical software (Excel); Regression and correlation analysis using statistical software (Excel).

4.7. Physics (2 credits)

This course aims to equip students in Agriculture, Forestry, and Fisheries with fundamental physics knowledge, providing a foundation for studying basic and specialized subjects. The course content includes: Mechanics of a point mass; Fluids; Heat and thermodynamics; Electric field, magnetic field, and electromagnetic waves; Wave optics; Quantum optics and bio-optics. In each chapter, in addition to basic knowledge, some applications of physical phenomena to industries are also mentioned.

4.8. Chemistry (4 credits)

The course content includes basic concepts, laws of chemical processes: thermodynamics, chemical kinetics,electrochemistry. Properties of important organic compounds such as hydrocarbons, halogen derivatives, alcohols,phenols, aldehydes, carboxylic acids, amines, etc. Introduction to solution preparation, titration methods and error calculation, modern analytical methods, etc.

4.9. Biology (3 credits)

The Biology course includes four main contents: The first part – Molecular biology: General overview of molecular basis,components that make up life; introduction to the mechanisms of transcription, translation and protein synthesis – characteristic of life. The second part – Cell biology: Helps learners understand the structure of cells and at the same time understand the cell reproduction mechanism as well as the physical and chemical processes occurring in living cells. The third part – Organismal biology: Introduces the growth, development, and reproduction of individuals. The fourth part – Biodiversity: Provides a general introduction to the diversity of genes, the diversity of species, and the relationship between organisms and the environment.

4.10. Informatics (2 credits)

The course content includes word processing with MS Word, spreadsheet processing with MS Excel, preparing and presenting reports with MS PowerPoint, and a brief introduction to the Internet and computer networks. With 4 chapters,the content of word processing and spreadsheet processing chapters are the most important in the course; The practical part includes 10 practical exercises divided into 3 groups: word processing with MS Word (3 practical exercises),calculation on spreadsheets with MS Excel (4 practical exercises), PowerPoint presentation (1 practical exercise), Internet (1 practical exercise), and practical test.

4.12 General Sociology (2 credits)

The General Sociology course provides fundamental knowledge about the object of study, functions, tasks, history of formation and development of sociology, as well as basic methods in sociological research. In addition, the course focuses on systematically presenting and explaining basic sociological concepts. This is the foundation to help learners apply knowledge to analyze, explain social issues and phenomena objectively, accurately, and more deeply. Furthermore, to demonstrate practical applicability, this course introduces two branches of sociology: rural sociology and urban sociology.These two branches help learners apply sociological knowledge to explore, analyze the characteristics, organizational forms of society, culture, lifestyle, as well as social issues in both rural and urban areas.

4.13 State and Law (2 credits)

This course aims to introduce learners to fundamental issues related to the state and fundamental legal issues. Learners are introduced to the basic content of legal branches in the groups of administrative-state, civil, criminal, and economic law in the Vietnamese legal system, so that they can recognize situations arising in society and can explain them according to the law; forming a sense of living and working according to the Constitution and law.

4.14 English Level 1/6 (A1, 2 credits)

• Grammar:

be (am/is/are); possessive’s and possessive adjectives; plural nouns; this that, these, those; there is/there are; prepositions of place; present simple; like/love + V-ing; adverbs of frequency; expressions of frequency; can/can’t; countable and uncountable nouns (a, some, any); a lot of and not much / not many; how many/ how much; was/were; past simple (alternative); regular and irregular verbs.

• Vocabulary:

personal information; family; wordbuilding: word roots; everyday verbs; word focus: in; colors; everyday objects; furniture; countries and nationalities; wordbuilding: suffixes; word focus: one/ones; adjectives; telling the time; adjectives about the cities; places of work; word focus: work; wordbuilding: collocations cardinal and ordinal numbers; places in a city; free-time activities; wordbuilding: verb + noun collocations; sports; food verbs; food; quantities and containers; word focus: of; a menu; wordbuilding: British or American English; verb + money collocations currency; age; -ed/-ing adjectives; wordbuilding: compound nouns.

4.15 English Level 2/6 (A2, 2 credits)

• Grammar:
  • personal pronouns, determiners (my, your, …, that / those), genitives
  • simple present of the verb to be and ordinary verbs, have / has got, adverbs of frequency
  • articles, there is / there are, some, any, how much, how many; plurals
  • present perfect, simple past, present continuous; imperatives
  • comparisons
  • modal verb: ‘can’ expresses ability
  • prepositions, used to
• Vocabulary:
  • numbers, names, nationalities, everyday objects, colors, habits, jobs, food and drink, personal relationships, shopping, office equipment
  • telling the time, days, dates, months and seasons, weather
  • adjective – noun combinations (collocations); opposites; adjectives to describe people and things
  • daily routines, leisure time activities, likes and dislikes

4.16 English Level 3/6 (B1, 3 credits)

Language Knowledge

• Grammar:
  • Articles (a/ the)
  • Present perfect, simple past, present continuous, past continuous, present simple, past perfect, future
  • Comparisons
  • Modal verbs
  • Passive voice
  • Countable and uncountable nouns
  • Defining relative clauses
  • Conditional sentences
• Vocabulary:
  • Leisure activities, personal relationships, shopping, office/expedition equipment
  • Medical problems
  • Adjective-noun combinations (collocations); opposites; adjectives to describe people and things
  • Transport words
  • Sport venues and equipment
  • Household items
  • Life events
  • Education
  • Holiday accommodation
• Skills:
  • Speaking:
    • Initiating and closing a conversation
    • Turn-taking
    • Expressing opinions
    • Expressing agreement/disagreement (arguing for and against)
    • Checking understanding
    • Managing interaction (interrupting, changing topic, resuming…)
    • Giving directions
  • Listening:
    • Listening for word stress and individual sounds; intonation
    • Listening for detail; selective listening; listening for gist
  • Reading:
    • Scanning for specific details
    • Skimming for main ideas
  • Writing:
    • Writing short sentences
    • Writing short dialogues/ short diary/ informal letters/ short messages, etc.

4.17 Animal Anatomy (4 credits) 

This course covers:

• Theoretical part: Classification, morphology, and structure of bones, joints, and muscles; Location, morphology,structure, and function of the digestive, respiratory, urinary, reproductive, cardiovascular, endocrine, and nervous systems. Students will gain a systematic understanding of animal evolution, the close relationship between the body and the environment, and the body as a unified whole (unity between structure and function).
• Practical part: Identifying the location, morphology, and structure of organs and parts in the bodies of livestock and poultry on models and on real animals.

4.18 Histology and Embryology (3 credits) 

This course covers:

• Theoretical part: Providing knowledge of the microscopic structure of cells and the microscopic structure of general tissues that make up organ systems such as epithelial tissue, connective tissue, muscle tissue, and nervous tissue. From there, students have a basic concept of the structure of organ systems and delve into the microscopic structure of organ systems such as the nervous system, cardiovascular system, endocrine system, respiratory system, digestive system, reproductive system, and urinary system in animals, as well as the process of embryonic development of an individual from fertilization to fetal formation and leaving the mother’s body.
• Practical part: Preparing histological slides and identifying the morphology and microscopic structure of organs and parts in the bodies of livestock and poultry at the microscopic level.

4.19 Animal Physiology (4 credits)

The animal physiology course aims to help students consolidate and supplement the theoretical knowledge they have learned, enhance their professional skills, have a more solid skill set in technical operations, care for and raise livestock,help students get hands-on experience in production, and contribute to improving their work capacity in the future.

4.20 Animal Biochemistry (4 credits)

The content of the animal biochemistry course is divided into 13 chapters and two parts:

• Part 1: Static Biochemistry: Provides students with fundamental knowledge about the chemical composition of compounds in living organisms: water, proteins, nucleic acids, carbohydrates, lipids, vitamins, enzymes, and biological catalysis.
• Part 2: Dynamic Biochemistry: Provides students with fundamental knowledge about biological membranes and transport mechanisms across membranes, intermediate metabolism, carbohydrate metabolism, lipid metabolism,protein metabolism, and the relationship between metabolic processes.

4.21 Animal Nutrition (4 credits)

The course covers the following content: (1) The role and methods of determining nutrients in animal feed (water, protein,carbohydrates, lipids, minerals, vitamins, and energy); (2) Methods for determining feed nutritional value; and (3) Determining nutrient requirements for livestock for maintenance and production (growth, lactation, egg laying, and reproduction); and methods for estimating feed intake of livestock.

4.22 General Microbiology (2 credits)

The course of General Microbiology studies the most general laws related to the morphology, structure, size, physiology,genetics, reproduction methods, and ecological interactions of microorganisms, focusing on bacteria, viruses, and fungi,and distinguishing them from other groups of microorganisms (including algae and protozoa). The course consists of 7 chapters corresponding to 7 lessons, including: Chapter 1. Introduction, Chapter 2. Morphology, structure, reproduction,and classification of bacteria, Chapter 3. Morphology, structure, reproduction, and classification of fungi, Chapter 4.Microbial physiology, Chapter 5. Morphology, structure, reproduction, and classification of viruses, Chapter 6. Microbial genetics, and Chapter 7. The influence of the environment on microorganisms.

4.23 Animal Genetics (3 credits)

The course aims to equip learners with basic knowledge of animal genetics, including an overview of genetics, molecular and cellular mechanisms of inheritance, the laws of inheritance, and the application of principles and laws of genetics to animal breeding practices, especially in the selection and breeding of livestock.

4.24 Hingh-tech in Agricultural (2 credits)

This course covers the following main content: General introduction to high technologies in agriculture, trends and development advantages in Vietnam; Biotechnology including molecular technology and cell technology in agricultural production, Information technology and remote sensing in agriculture; New technologies and techniques in agricultural production; Automation technology in agricultural production.

4.25 Microbiology in Husbandry (2 credits)

This course studies the application of the properties of microorganisms in the processing and preservation of animal feed and products, qualitative and quantitative methods of microorganisms as criteria for evaluating the quality and contamination of feed, drinking water, and animal products, and the status of infection with pathogenic microorganisms in animals. The course consists of 8 chapters corresponding to 8 lessons: Chapter 1. The role of microorganisms in nature and life, Chapter 2. Overview of infectious diseases, Chapter 3. Overview of immunity, Chapter 4. Diagnosis of infectious diseases and microbiological testing of livestock products, Chapter 5. Microorganisms in animal products, Chapter 6.Microorganisms in feed preservation and processing, Chapter 7. Biotechnology in livestock-veterinary, Chapter 8.Microorganisms in the treatment of livestock waste.

4.26. Applied Biotechnology in Animal Science and Veterinary Medicine (2 credits)

The course aims to equip learners with knowledge and understanding of the fields of Biotechnology in general and Animal Biotechnology in particular. Students will also study biotechnological solutions applied in the livestock sector to improve productivity such as increasing growth and development, increasing reproductive indexes, improving the quality of livestock products, and contributing to the treatment of livestock environmental pollution. Application of biotechnology in veterinary medicine to build research models of genetic diseases in animals, create diagnostic kits for animal diseases, produce vaccines and veterinary drugs.

4.27. Food Safety (2 credits)

• Theoretical part: Provides students with knowledge of Food Safety about: the current situation of Food Hygiene and Safety and food poisoning, food safety management systems, contamination and use of prohibited substances in food production. Grasp the hazards in industrial-scale food production systems and preventive measures in production. Methods of handling food poisoning.
• Practical part:
  • Checking microbiological indicators in food
  • Analyzing some residues of banned chemical preservatives in food: borax, nitrate, formalin

4.28. Animal Welfare (2 credits)

The Animal Welfare course aims to provide students with a thorough understanding of animals, recognizing ethics as the path to respecting animals appropriately and considering professional training as the means to transform correct thinking into correct action. The Animal Welfare course consists of 5 chapters: (1) Introduction to Animal Welfare; (2) Animal Welfare Assessment; (3) Ethics in Animal Welfare (4) Applications of Animal Welfare Science and (5) Veterinarians and Animal Welfare. The content of the chapters is closely related to each other, aiming to provide students with systematic and up-to-date knowledge about Animal Welfare. Teaching the animal welfare course includes both regular teaching,practical experiences, and guided self-training. This course will make a significant contribution to improving knowledge about animal welfare in the teaching and training of students in the livestock and veterinary fields.

4.29. Veterinary Microbiology (3 credits)

Veterinary microbiology is a course that studies the properties of morphology, composition, structure, biochemistry,developmental characteristics, and pathogenicity of groups of microorganisms causing veterinary infectious diseases,including bacteria, fungi, and viruses, and approaches to research meeting the requirements of diagnosing corresponding infectious diseases. The course consists of 2 parts with 25 chapters (24 lessons), including: Part 1: Bacteria and fungi causing animal diseases (30 credits) including 14 chapters: Chapter 1. Facultative anaerobic Gram-negative bacilli,Chapter 2. Aerobic Gram-negative bacilli, Chapter 3. Cocci and aerobic Gram-negative bacilli (family Neisseriaceae),Chapter 4. Gram-negative anaerobic bacilli and cocci (family Bacteroidaceae and Veillonellaceae), Chapter 5. Obligate or microaerophilic Gram-negative spirilla, Chapter 6. Spirochetes, Chapter 7. Gram-positive cocci, Spore-forming Gram-positive bacilli, Chapter 9. Non-spore-forming Gram-positive bacilli, Chapter 10. Bacteria related to actinomycetes (branched bacilli), Chapter 11. Mycoplasma (order Mycoplasmatales), Chapter 12. Rickettsia (order Rickettsiales),Chapter 13. Chlamydia (order Chlamydiales), Chapter 14. Fungi (Eumycota) causing animal diseases. Part 2: Viruses causing animal diseases (30 credits) including 10 chapters: Chapter 1. Single-stranded DNA viruses (without envelope),Chapter 2. Double-stranded DNA viruses without envelope, Chapter 3. Enveloped DNA viruses, Chapter 4. Viruses with reverse transcriptase (RT), Chapter 5. Single-stranded negative RNA viruses (enveloped) spherical, Chapter 6. Single-stranded negative RNA viruses (enveloped) rod-shaped, Chapter 7. Positive single-stranded RNA viruses with envelope,Chapter 8. Single-stranded RNA viruses (positive) without envelope, Chapter 9. Double-stranded RNA viruses (without envelope), Chapter 10. Prions and transmissible spongiform encephalopathies.

4.30. Veterinary Immunology (3 credits)

Veterinary Immunology studies the general laws related to the morphology, structure, size, physiology, genetics,reproduction methods, and ecological interactions of microorganisms, focusing on bacteria, viruses, and fungi, and distinguishing them from other groups of microorganisms (including algae and protozoa). The course consists of 11 chapters corresponding to 11 lessons in an increasingly detailed sequence, including: Chapter 1. Concept and classification of immunity, Chapter 2. The immune system of animals, Chapter 3. Antigen, Chapter 4. Antibody, Chapter 5. Complement and cytokine, Chapter 6. Major histocompatibility complex and antigen presentation, Chapter 7. Immune response against pathogens and tumors, Chapter 8. Interaction and regulation of immune response, Chapter 9.Immunopathology, Chapter 10. Immunotherapy, Chapter 11. Antigen-antibody reaction.

4.31. English for Animal Science and Veterinary Medicine (2 credits)

This course presents 6 chapters of basic vocabulary in livestock and veterinary medicine. These include: biology, animal body and physiology; biochemistry, nutrition and animal feed; genetics, breeding, and animal husbandry techniques; livestock and poultry diseases; diagnosis and analysis of test results; drugs and vaccines.

4.32. Animal Breeding (4 credits)

This course equips students with basic knowledge, skills, and attitudes about animal breeding and selection: (i) Concepts of breed and breeding work, classification of animal breeds; adaptation of livestock and application of adaptation in breeding work in Vietnam (ii) Assessment of physical appearance, as well as production capacity in different directions of livestock (iii) Basic knowledge about kinship and genetic parameters (iv) basis of selection and different selection methods (v) basis of hybridization and different hybridization methods (vi) system of organizing breeding work.

4.33. Animal Feeds (4 credits)

This course covers concepts and classification of animal feed; characteristics of origin, nutritional composition, factors affecting feed quality, and the organization of feed production to meet the production requirements of livestock at different scales; techniques for formulating diets based on available ingredients to ensure the nutritional needs of livestock at the lowest cost; issues of toxins, antinutrients in animal feed and processing techniques, and preservation of some types of feed. The course content combines basic and modern knowledge of the animal feed field. At the same time, learners are also exposed to knowledge related to practical production in the country and the region. From there, learners can effectively apply scientific knowledge about feed to practical livestock production.

4.34. Basic Veterinary (4 credits)

The basic veterinary medicine course provides knowledge on clinical diagnosis; veterinary pharmacology; disease prevention procedures; how to use common veterinary tools; how to take samples for testing; methods of treating some common diseases in livestock herds.

4.35. Pig Husbandry (4 credits)

The course content includes: Introduction to the biological characteristics of pigs, the status of pig farming, achievements,shortcomings, and directions for the development of pig farming in our country; pig breeds and breeding; nutritional requirements and feed sources for pigs; techniques for raising various types of pigs (boars, sows, piglets, meat pigs); barns and production organization in pig farming.

4.36. Cattle Production (4 credits)

The Cattle Farming course will focus on the main contents: Overview of cattle farming in the country and the world; breeds and breeding; nutrition, feed, and solutions to feed for cattle; techniques for raising breeding cows; bulls; calves; dairy cows and beef cattle.

4.37. Poultry Production (4 credits)

Poultry farming is one of the main specialized courses in the undergraduate and college programs in Animal Husbandry.The content of this course provides a systematic system of basic knowledge and poultry farming techniques, up-to-date knowledge of practical poultry farming in Vietnam, the latest knowledge about technical progress, trends, and shifts in poultry farming in recent years; Analysis of indicators, the scientific basis for improving productivity: Processes and technical advances in genetics applied in the selection, creation of poultry breeds, nutrition, hatching techniques, and techniques for raising various types of poultry.

4.38. Experimental Design and Data Analyses in Animal Sciences and Veterinary Medicine (2 credits)

This course equips students with the basic knowledge, skills, and attitudes of biostatistics and experimental methods in animal husbandry and veterinary medicine: basic principles of experimental design, descriptive statistics, research hypotheses and statistical power, analysis of variance, chi-square analysis, regression analysis, basic experimental design types CRD, RCB, LSD.

4.39. Scientific Writing Skills (2 credits)

The course content includes: Theoretical part: basic concepts of scientific writing, searching for scientific documents,scientific citations, determining research topics, urgency, purpose and objectives, literature review, research methods,research results, discussion of research results, conclusions, references. Practical part: Analyzing scientific articles; Building a research outline (determining the topic, urgency, purpose and objectives, research methods, and expected results); Writing results and discussing research results.

4.40. Farm Animal Reproduction and Artificial Insemination (3 credits)

The main contents of the course are: (1) Comparison of the anatomy and function of the male and female reproductive systems. This part also discusses the neuro-humoral mechanism regulating the reproductive process in female and male livestock; application of hormones to control reproduction in livestock; (2) Introduction to the processes of fertilization,pregnancy, and parturition in livestock species; (3) Presentation of techniques in semen collection, methods for testing semen quality, semen quality indicators (routine test indicators, periodic test indicators), insemination techniques for some livestock species such as pigs, cows, buffaloes, horses, goats, sheep, and poultry. Providing the principles of diluent preparation, semen preservation, the main substances that make up the diluent, semen preservation, introducing some diluents, preserving semen in livestock species and methods of transporting and distributing semen; (4) Reproductive diseases that commonly occur when livestock are pregnant, during parturition, and after parturition; mastitis, infertility.

4.41. Veterinary Infectious Diseases (4 credits)

This course provides students with information on major infectious diseases commonly found in livestock, poultry, and pets. The structure of each lesson follows the following headings: cause; pathogenesis; symptoms; lesions; diagnosis methods, and prevention and treatment measures. The entire course content will be presented sequentially through chapters 1 to 5. The content of the chapters is as follows: Chapter 1. Common infectious diseases in animals Chapter 2.Infectious diseases in ruminants Chapter 3. Infectious diseases in pigs Chapter 4. Infectious diseases in poultry Chapter 5.Infectious diseases in pets

4.42. Animal Farm and Equipment for Livestock (2 credits)

The course content includes: The role of barns and equipment in livestock farming; basic principles of building livestock barns; technical requirements for barns and basic equipment used in pig, poultry, and cattle farming.

4.43. Animal Husbandry Law  and Veterinary Law (2 credits)

Introducing students to the legal regulations of livestock and veterinary medicine; regulations on breeds and animal genetic products, on feed and livestock facilities as well as the treatment of livestock waste, on the farming of other animals and the humane treatment of animals. On the prevention and control of animal diseases. Quarantine, control of slaughter and veterinary hygiene inspection of animals, animal products, and means of transporting animals and animal products. Regulations on the treatment of animal diseases, the practice of veterinary medicine.

4.44. Veterinary parasitology and parasitic diseases (3 credits)

The main knowledge includes: Parasites and common parasites in livestock (flukes, tapeworms, roundworms, arthropods,and protozoa), types of hosts, the life cycle of parasites, the interaction between parasites and hosts, characteristics of immunity and epidemiology. From there, diagnostic, prevention, and treatment measures can be applied, for example,Skryabin’s theory of controlling parasitic diseases. In addition, the practical content of the course helps students master the routine diagnostic methods of parasites in living animals (fecal examination) and in dead animals (necropsy).

4.45. Environmental and Livestock Waste Management (3 credits)

Understanding the basic principles of the formation and impact of environmental factors on the body and its response,thereby adjusting environmental factors suitable for livestock; Studying their impact on productivity and diseases to limit adverse factors for livestock; Understanding the relationship between livestock farming and environmental pollution,livestock farming and human and animal health, thereby proposing appropriate mitigation and treatment measures for specific conditions.

4.46. Goat and Sheep Production (2 credits)

The Goat and Sheep Farming course will include the following main contents: Overview of the goat and sheep farming industry; breeds and breeding; nutrition and feed; barns; and technical processes for raising various types of goats and sheep.

4.47. Animal Nutritional Diseases (2 credits)

The course consists of two parts: theory and practice. The theoretical part includes five chapters, the first chapter presents a general overview of nutritional diseases in animals with the main contents: concepts of nutritional diseases, nutritional imbalances, malnutrition, general symptoms, and diagnosis of nutritional diseases in animals; the second chapter presents some nutritional diseases related to water metabolism; Chapter three presents some diseases related to the metabolism of carbohydrates, proteins, and lipids; chapter four presents some nutritional diseases related to mineral metabolism and chapter five presents some nutritional diseases related to vitamin metabolism. The practical part includes three exercises corresponding to the determination of ketone levels in the blood, in urine; determination of rumen pH and assessment of the nutritional status of animals.

4.48. Zoonotic Diseases (2 credits)

The course “Diseases common to humans and livestock” studies diseases common to humans and animals in terms of disease characteristics, pathogen characteristics, epidemiology, pathology (pathogenesis, clinical symptoms, pathological characteristics,…), prevention and treatment measures aimed at preventing diseases, protecting human health, and developing livestock herds, ensuring food safety and hygiene, and preserving the environment.

4.49. Veterinary Inspection (3 credits)

The Veterinary Inspection course includes the following contents: The system of organizing the activities of quarantine,slaughter control, veterinary hygiene inspection of animals and animal products; veterinary hygiene requirements for slaughterhouses, animal meat processing; inspection and care of animals before slaughter; post-mortem veterinary inspection; veterinary hygiene inspection of meat, eggs, milk, and their products.

4.50. Veterinary Epidemiology (3 credits)

The Veterinary Epidemiology course covers the following contents: epidemiological research methods, disease measurement parameters, analysis and evaluation of epidemiological research results, the infection process and the course of infectious diseases, the transmission process, and measures to prevent and control infectious diseases.

4.51. Livestock Farm Management (2 credits)

Livestock Farm Management is an elective course for students majoring in Animal Husbandry and Veterinary Medicine.After completing this course, students will have a basic understanding of livestock farm management; be able to develop a plan for a new farm or propose solutions to improve an existing farm effectively. Students will have a correct view of farm management as a decision-making process for success or failure; a livestock farm is a business and has the ability to establish steps to build a new farm or tools to manage, monitor, and analyze activities on the farm such as finance,personnel, machinery, livestock… This course is taught and discussed in topics including: Topic 1: Overview of farms and livestock farm management Topic 2: Determining market demand Topic 3: Systems thinking in farm management, farm analysis, and production plans. Topic 4: Livestock farm planning Topic 5: Production planning on the farm Topic 6: Some issues of economic management and evaluation of livestock farms

4.52. Farm Animal Health Management (2 credits)

The course on Livestock Farm Disease Management includes the following contents: Biosafety, disinfection, and sterilization of livestock farms, technical procedures for disease prevention with vaccines, and measures to handle disease outbreaks on pig and poultry farms.

4.53. Agro-product storage (2 credits)

This course focuses on post-harvest issues such as the role of preservation work, post-harvest losses, harvesting techniques, post-harvest processing (cleaning, sorting, packaging, transportation), processing, and preservation technology for major agricultural products.

4.54. Machines and Electric Equipment in Agriculture (2 credits)

The content of this course includes knowledge about materials, and energy sources used in agriculture. It introduces the schematic diagram, structure, and operating principle of tillage machines, planting and caring machines, harvesting and processing crop products, livestock feed processing machines, and equipment used in livestock barns. In addition, this course also mentions the role of automation in agricultural production and introduces some automated systems and equipment used in agriculture.

4.55. Techniques of Cultivation (2 credits)

Upon completion of this course, students will have a solid grasp of fundamental crop cultivation techniques, crop structure and cultivation, and management methods for water, weeds, and crop pests. Based on this knowledge, students can apply basic crop cultivation techniques to specialized activities in agricultural extension, rural development, soil science, and land management.

4.56. Diseases in companion animals (2 credits)

This course is divided into two chapters:

Chapter I: General Overview of Pet Care

This chapter provides students with general knowledge about the importance of pets in human society and factors related to pet diseases.

Chapter II: Diseases in Dogs

This chapter provides students with knowledge about dogs and dog diseases, including:

Dog breeds and characteristics

Internal medicine: diarrhea, bloating, pneumonia…

Surgery: fractures, dislocations, ligament ruptures, abscesses, bite wounds, urinary stones…

Obstetrics: metritis, dystocia, reproductive organ tumors…

Infectious diseases: CPV, CDV, Hepatitis, Lepto, rabies, influenza…

Parasitology: roundworms, tapeworms…

Protozoal diseases: toxoplasmosis, Babesiosis, anaplasmosis, ehrlichia canis, hepatozoon…

Skin diseases: ringworm, mange, ear mites…

Dog disease prevention procedures: dog vaccination procedures

Chapter III: Diseases in Cats

This chapter provides students with knowledge about cats and cat diseases, including:

Cat breeds and characteristics

Internal medicine: diarrhea, bloating, pneumonia…

Surgery: fractures, dislocations, ligament ruptures, abscesses, bite wounds, urinary stones…

Obstetrics: metritis, dystocia, reproductive organ tumors…

Infectious diseases: FPV, FHV, FLV, FIP, rabies…

Parasitology: roundworms, tapeworms…

Protozoal diseases: toxoplasmosis…

Skin diseases: ringworm, ear mites…

Cat disease prevention procedures: cat vaccination procedures, hygiene of living spaces and food and water for cats.

4.57. Soft Skills (2 credits)

Soft Skills is a supplementary course for the undergraduate program in all majors. This course aims to equip students with basic skills for application in study, life, and work. The course consists of the following main components: (1) Theory of skills and types of soft skills, (2) Communication skills; (3) Teamwork skills, (3) Presentation skills; and 4) Persuading employers; Time management skills; Negotiation skills; Leadership skills. Soft skills help students better understand their own psychology and that of others, improve bad habits, overcome obstacles and difficulties, and build positive relationships. Soft skills contribute significantly to the success or failure of students in the future.

4.58. Entrepreneurship and Innovation (2 credits)

The course includes 5 chapters, focusing on general knowledge about creativity, innovation, and the formation of startup ideas, evaluating ideas and business opportunities; choosing a business model and designing and building a business plan; how to raise capital for startups and managing basic risks in startups.

4.59. Scientific Approach Methodology (2 credits)

The course on scientific approach methods is related to the field of scientific research in universities. This course includes basic knowledge of general scientific approach, research methodologies, methods of collecting and processing information, content about a scientific research topic and the process of conducting a scientific topic, the significance of scientific documents as well as how to write scientific documents so that learners have a comprehensive overview of science and scientific research, the path to developing a future career.

4.60. Business in Animal Product (2 credits)

Providing students majoring in Animal Husbandry and Veterinary Medicine with knowledge about the characteristics of major Livestock and Veterinary products (feed and main feed ingredients, veterinary drugs, meat, eggs, milk, and livestock); Conditions and operating conditions of Livestock and Veterinary product production and business, business planning, increasing the value of products in the Livestock and Veterinary product supply chain, analyzing the Livestock and Veterinary product supply chain, product marketing. Students will learn the necessary skills in the Livestock and Veterinary product business.

4.61. Approach to Animal Production  (2 credits)

The Introduction to Animal Husbandry course is a practical course designed to help students understand the job position of an Animal Husbandry and Veterinary Engineer, understand the needs of the actual production, and the competencies required of an Animal Husbandry and Veterinary Engineer to meet the demands of the job market, including professional competence, soft skills, and professional attitude. In terms of practice: students will be organized to visit and interact with agencies, enterprises, and farms operating in the field of Animal Husbandry and Veterinary in the Central and Central Highlands regions. Students need to observe, listen, take notes, and report on the learning content at the destinations.From there, build a personal plan according to their career orientation as a basis for the following academic years.

4.62. Basic job manipulation in animal husbandry (3 credits)

The course on basic operations in animal husbandry and veterinary aims to help students consolidate and supplement the theoretical knowledge they have learned, improve professional skills, have a more solid skill in technical operations, care and nurture animals, help students approach the actual production, contributing to improving their work capacity in the future. The main content of the basic operations course in animal husbandry and veterinary includes: basic operations in the care and feeding processes of pigs, chickens, and cows.

4.63. Practice Training (4 credits)

This is a course with only practical content. Students will be assigned to production facilities in the animal husbandry and veterinary industry such as farms, veterinary clinics, diagnostic laboratories, veterinary sub-departments, veterinary clinics, etc. during the course. At these facilities, students will directly participate and practice repeatedly a variety of technical operations of the veterinary profession on different animal subjects and at different levels. Thereby improving the veterinary skills of students.