| Course title | |||||
| 食品衛生学実習 [Practice in Food Hygienics] | |||||
| Course category | agriculture speciality courses,ets. | Requirement | Credit | 1 | |
| Department | Year | 4～ | Semester | Spring | |
| Course type | Spring | Course code | 016650 | ||
| Instructor(s) | |||||
| 石原 加奈子, 藤川 浩 [ISHIHARA Kanako, FUJIKAWA Hiroshi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| Basic concepts on microbial and chemical food safeties. |
| 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 |
| 9AM to 5PM |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 4/6/2017 9:39:32 AM |