Course title
食品衛生学   [Food Hygienics]
Course category   Requirement   Credit 2 
Department   Year 4  Semester Spring 
Course type Spring  Course code 012345
Instructor(s)
野村 孝一   [NOMURA Takakazu]
Facility affiliation Graduate School of Agriculture Office   Email address

Course description
The purpose of this course is acquisition of the fundamental knowledge on the bacterial food poisoning, parasitic worms, hygiene pests, food poisoning by chemicals, food poisoning with the natural poison, food additives, pesticide residue, cancer-causing materials and pollutants, in order to prevent various health damages due to eating and drinking, and to secure food safety, in conjuncture with learning a concept of the food hygiene.
Expected Learning
Understanding of food management such as food hygiene measures or HACCP (Hazard Analysis and Critical Control Point).
Acquisition of knowledge necessary for a food sanitation supervisor and a food sanitation inspector.
Understanding of the wide and latest information about the food hygiene and the food hygiene administration.
Course schedule
Lecture No.1 (April 14)
Introduction
Lecture schedule, evaluation standard
Food hygiene introduction

Lecture No.2 (April 21)
Food hygiene administration and law

Lecture No.3(April 28)
Basic knowledge of the food hygiene microbe, hygiene index bacteria, food quality change and control

Lecture No.4, 5 and 6 (May 12, May 19 and May 26)
Classification and the outbreak situation of the food poisoning
Food poisoning with bacteria, virus, the natural poison and chemicals

Lecture No.7 (June 2)
Mid-term examination

Lecture No.8 (June 9)
Comments on the result of midterm examination
Food contamination by the toxic substance ①(mold and mycotoxin)

Lecture No.9 (June 16)
Food contamination by the toxic substance ②(harmful metal, chemical contaminants)

Lecture No.10 (June 23)
Food contamination by the toxic substance ③ (food allergens, radioactive material)

Lecture No.11 (June 30)
Food contamination by the toxic substance ④(residual pesticide, veterinary drugs and feed additives for animals)

Lecture No.12 (July 7)
Food additives
Concept and history, types and purposes, security of safety
Appliance, container and packaging of the food

Lecture No.13 (July 14)
The parasitic worm from eating and drinking, food with alien substances and pests, bad smell of the food

Lecture No.14 (July 21)
Management and measures of the food hygiene

Final examination (July 22)
Prerequisites
Microbiology, Food Processing, Food ChemistryⅠandⅡ
Required Text(s) and Materials
Material to be distributed each time
References
Assessment/Grading
Quizzes held at each lecture and attitude (every time) 30%
Mid-term examination 35%
Final examination 35%
2014 S 16%、A 52%、B 24%、C 8%、D 0%
2015 S 5%、A 33%、B 43%、C 10%、D 10%
2016 S 22%、A 42%、B 28%、C 8%、D 0%
Message from instructor(s)
Students attending this course should pay attention to news about the everyday food hygiene, and, please participate in a lecture positively.
Course keywords
Food safety, food poisoning, change in quality of the food, food contamination, food additives, pesticide residue, food hygiene management
Office hours
Remarks 1
E-mail : nomurat(*)jfrl.or.jp
Remarks 2
Related URL
Lecture Language
Japanese
Language Subject
Last update
3/23/2017 4:28:12 PM