Course title
レギュラトリーサイエンス   [Regulatory Science]
Course category technology speciality courses,ets.  Requirement   Credit 1 
Department   Year 34  Semester Fall 
Course type Fall  Course code 023120
Instructor(s)
小関 良宏, 齊藤 美佳子   [OZEKI Yoshihiro, SAITO Mikako]
Facility affiliation Faculty of Engineering Office   Email address

Course description
The international discussion and harmonaization should be required to guidelines and legal regulations for foods, dood additives and medical drugs. While the matters have heen discussed science base as toxicology and public health, the guidelines and legal regulations have been influenced by ecological, cultural and political factors of eac country. It is most important to improve industries and businesses in each country considering risk-cost balance and international harmonaization.
Expected Learning
When you will work in industry, government and academia, you should be equipped with “Regulatory Science” together with “Science”
Course schedule
1st: Guidance of regulatory science.
2nd: Development and regulation of food additives.
3rd: Regulatioin of food packages.
4th: International harmonaization of herbal medicines (KAMPO).
5th: Toxicity tests of medical drugs.
6th: Global development of medical drugs (ex. drugs for diabetes)
7th: Risk assessment of allelgens in foods.
8th: Risk regulation of harmful microorganisms in foods.
9th: Process and international harmonaization of approval of new medical drugs.
10th: International organizations for food safety.
11th: Resik assessment of genetically modified (GM) foods and food additives.
12th: Preparation of reports.
Prerequisites
Required Text(s) and Materials
References
Assessment/Grading
Class attendance Each student will be required to present reports.
Message from instructor(s)
Course keywords
Risk asssessment, toxicology, public health, allelgens, herbal medicines (KAMPO), medical drugs foods, food additives, genetically modified (GM) foods
Office hours
Remarks 1
Remarks 2
Related URL
Lecture Language
Japanese
Language Subject
Last update
3/20/2018 1:11:45 PM