| 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 |