Undergraduate Course: Segmentation: Evolution and Development (ZLGY10008)
Course Outline
| School | School of Biological Sciences |
College | College of Science and Engineering |
| Credit level (Normal year taken) | SCQF Level 10 (Year 4 Undergraduate) |
Availability | Not available to visiting students |
| SCQF Credits | 10 |
ECTS Credits | 5 |
| Summary | In three, rather distantly-related phyla - the arthropods, annelids and chordates - the main body axis is subdivided into segments. How is the repeating spatial pattern established within these embryos? By comparing developmental mechanisms of segmentation, the course will assess whether this major feature of body structure had a single evolutionary origin and will explore how the processes involved have been modified during evolution. |
| Course description |
Not entered
|
Entry Requirements (not applicable to Visiting Students)
| Pre-requisites |
|
Co-requisites | |
| Prohibited Combinations | |
Other requirements | None |
Course Delivery Information
|
| Academic year 2015/16, Available to all students (SV1)
|
Quota: 25 |
| Course Start |
Semester 1 |
Timetable |
Timetable |
| Learning and Teaching activities (Further Info) |
Total Hours:
100
(
Lecture Hours 30,
Summative Assessment Hours 2,
Programme Level Learning and Teaching Hours 2,
Directed Learning and Independent Learning Hours
66 )
|
| Assessment (Further Info) |
Written Exam
100 %,
Coursework
0 %,
Practical Exam
0 %
|
| Additional Information (Assessment) |
2 hour written exam |
| Feedback |
Not entered |
| Exam Information |
| Exam Diet |
Paper Name |
Hours & Minutes |
|
| Main Exam Diet S1 (December) | Segmentation: Evolution and Development | 2:00 | |
Learning Outcomes
| An increased understanding of biological processes. Detailed learning outcomes will be provided later
|
Additional Information
| Graduate Attributes and Skills |
Not entered |
| Keywords | zosegment |
Contacts
| Course organiser | Dr Vernon French
Tel: (0131 6)50 5480
Email: |
Course secretary | Mrs Pat Dougall
Tel: (0131 6)50 5464
Email: |
|
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