The course presents the basic concepts of health and disease in populations. Methods used in descriptive and analytic epidemiological studies, including the design, analysis and interpretation of results for observational studies and field trials are presented.

This course examines the epidemiology and prevention of foodborne infections and intoxications, including those of both microbiological and chemical origin. Drawing on outbreak investigations, surveys, government surveillance systems and basic research, the biological, ecological, socio-economic and public health context of these diseases will be discussed. Cooperatively taught with Department of Food Science. Also listed as 42-421.

A consideration of the common and exotic diseases of domestic animals (especially dairy cattle), their cause and recognition, and the preventive measures which may be applied to reduce losses. Methods of monitoring health and productivity in herds (particularly dairy) will be emphasized. Management practices which are associated with improved health and productivity will be discussed. Problem-based teaching methodologies will be employed to focus discussion on the quantification of the impact of management practices on health and biological efficiency.