Course title
Food Safety   [Food Safety]
Course category   Requirement   Credit 1 
Department   Year   Semester 3rd 
Course type 3rd  Course code 018109
Instructor(s)
林谷 秀樹   [HAYASHIDANI Hideki]
Facility affiliation Faculty of Agriculture Office   Email address

Course description
Food safety become the most important issue not only in developed countries and but also developing countries. In this course food safety, especially foodborne illness and prevention of foodborne illness will be lectured.
Expected Learning
Students will acquire and in-depth understanding of about food safety
Course schedule
Course outline
1 Overview of Food Safety
2 Foodborne illness
3 Foodborne illness
4 Foodborne illness」
5 Outbreak investigation
6 Prevention of foodborne illness (HACCP)
7 Prevention of foodborne illness (GMP)
Prerequisites
In addition to 30 hours that students spend in the class, students are recommended to prepare for and revise the lectures, spending the standard amount of time as specified by the University and using the lecture handouts as well as the references specified below. Required
Required Text(s) and Materials
The handouts will be distributed in the lecture.
References
Assessment/Grading
Class participation is considered in evaluation of grading
Message from instructor(s)
Course keywords
Foodborne,illness, HACCP
Office hours
anytime
Remarks 1
Remarks 2
Related URL
Lecture Language
English
Language Subject
English
Last update
2/28/2020 1:31:33 PM