| 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 |