| Course title | |||||
| 食品衛生学 [Food Hygienics] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 4～ | Semester | Spring | |
| Course type | Spring | Course code | 01VN4311 | ||
| 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 |
| 3/22/2018 10:49:40 AM |