Course title
食品衛生学   [Food Hygienics]
Course category agriculture speciality courses,ets.  Requirement   Credit 2 
Department   Year 4  Semester Spring 
Course type Spring  Course code 016649
Instructor(s)
藤川 浩, 石原 加奈子   [FUJIKAWA Hiroshi, ISHIHARA Kanako]
Facility affiliation Center for Infectious Disease Epidemiology and Prevention Research Office   Email address

Course description
Basic concepts on food safety from microbial and other hazards and hygienic management.
Expected Learning
To understand the hazards and the mechanisms by them in food.
To know basic knowledge on how to confirm food safety.
To study laws related to food hygiene.
Course schedule
1. Basic concepts on food hygiene
2. Microbial food poisonnig: bacteria, virus, and parasites
3. Natural toxins
4. Harmful substances in food
5. Food additives
6. Allergy
7. Microbial spoilage
8. Laws on food safety
9. Food safety management
10. Food hygienes on milk, meat, chicken, egg, fish, and vegetable
Prerequisites
Required Text(s) and Materials
Veterinary public health I
References
Assessment/Grading
Message from instructor(s)
Course keywords
food safety, food poisoning, food additives, harmful chemicals, pesticides, HACCP, allergy
Office hours
10AM to 6PM
Remarks 1
Remarks 2
Related URL
Lecture Language
Japanese
Language Subject
Last update
3/15/2017 5:24:30 PM