| Course title | |||||
| 農学基礎ゼミ [Basic Seminar of Agricultural Science] | |||||
| Course category | general education courses | Requirement | Credit | 1.5 | |
| Department | Biological Production, Applied Biological Science, Environmental and Natural Resource Sciences, Ecoregion Science | Year | 1～ | Semester | Spring |
| Course type | Spring | Course code | 01FY0001Q | ||
| Instructor(s) | |||||
| 藤川 浩 [FUJIKAWA Hiroshi] | |||||
| Facility affiliation | Center for Infectious Disease Epidemiology and Prevention Research | Office | Email address | ||
| Course description |
| Basic concepts on food microbiology including microbial growth and death as well. |
| Expected Learning |
|
To understand the basic microbiology in foods. To get basic knowledge on microbial growth and death. |
| Course schedule |
|
1. Basic concepts on food microbiology 2. Experiments on microbial detection in commercial food or food material. 3. Basic concepts on microbial growth 4. Basic concepts on microbial death |
| Prerequisites |
| Required Text(s) and Materials |
| References |
| Assessment/Grading |
|
Mostly by reports. |
| Message from instructor(s) |
| Course keywords |
| Food microbiology, Food safety |
| Office hours |
| 10AM to 6PM |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 3/22/2017 4:48:38 PM |