The BVSc program is accredited with theSouth African Veterinary Council (SAVC), theVeterinary Council of Namibia (VCN), theRoyal College of Veterinary Surgeons (RCVS)in the United Kingdom, and theAustralasian Veterinary Boards Council (AVBC)in Australia and New Zealand. BVSc graduates are eligible to register as veterinarians in these and several other countries without passing any further professional examinations. TheSAVCgoverns the ethics and standards of veterinary education and practice in South Africa. All students must register with the Council at first registration in the BVSc program, maintain their registration annually, and adhere to its rules. Registration with the SAVC is a prerequisite for practising as a veterinarian in South Africa.

The Department of Anatomy forms part of the School of Medicine in the Faculty of Health Sciences and it offers a BSc degree in Medical Sciences in the Faculty of Natural and Agricultural Sciences. Students are trained in the basic medical sciences, which include clinical anatomy, physical and forensic anthropology, histology, cell biology and embryology. These subjects can be combined with elective modules from physiology, pharmacology and genetics. Ideally, students who register for this degree should have a keen interest in research related to anatomy and the basic medical sciences.

The BSc (Nutrition) program involves the study of concepts from various disciplines, including food chemistry and food composition, biochemistry, physiology and human nutrition. An ideal candidate is someone who has analytical skills and a keen interest in the science of food and nutrition.

Culinary science is a broad-based discipline that combines food chemistry, microbiology, culinary art and food product development, and lends itself to innovation and entrepreneurship. The practical training includes the characterisation of various food ingredients and their utilisation in recipe development. The research component focuses on understanding the functional properties of various food types and their application in the food service industry.

Physiologists study the mechanisms by which the body functions from the molecular and cellular levels through progressive differentiation to tissue, organs and systems, and eventually the integrated interactions and control of body functions. This core knowledge is applied in research undertaken to investigate normal and abnormal life processes.

This program focuses on the chemical composition, structure and nutritional value of food. The interaction of food components during processing, preservation and storage is studied by making use of chemistry, physics, biological and mathematical principles. Candidates who are likely to excel are those who enjoy science and are keen on understanding food production from farm to fork.

Veterinary nursing requires a dedicated and motivated person with a special interest in working with animals and their owners. The veterinary nurse is a member of a professional team that includes veterinariansand is expected to show a high degree of responsibility, organisational skills and patience. Self-discipline, compassion, honesty, dedication and a sense of humour are recommended attributes.

Physiologists study the mechanisms by which the body functions, from the molecular and cellular levels through progressive differentiation to tissue, organs, systems and eventually the integrated interactions and control of body functions.

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