Course Description
Causative agents of food- and water- borne tropical diseases; Morphological and molecular characteristics; Epidemiology; Pathogenesis and pathology; Clinical manifestations; Host immune response; Basic and molecular diagnosis; Prevention and control; Vaccine development; Environmental and host nutritional factors; Adaptation of causative agents; Genetic diversity of hosts and causative agents; Drug resistance
Course Objectives
1. Learners gain comprehensive knowledge of hosts, agents, environmantal and nutritional factors related tofood- and water-borne diseases in the tropics
2. Learners can apply the knowledge to answer questions, solve problems and analyze selected research papers related to food- and water-borne diseases in the tropics
3. Learners effectively work as a person and as a team to present and discuss topics or research papers related to food- and water-borne diseases in the tropics
Course-level Learning Outcomes:
CLOsAt the end of the course, the students should be able to
CLO1: Comprehensively apply knowledge to answer questions and solve problems related tofood- and water-borne diseases in the tropics
CLO2: Constructively present and discuss knowledge related to food- and water-borne diseases in the tropics with instructors and classmate, as a person and as a team
CLO3: Systemically analyze selected research papers related to food- and water-borne diseases in the tropics
