Course title
食品衛生学   [Food Hygienics]
Course category		Requirement		Credit	2
Department		Year	4～	Semester	1st
Course type	1st	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	3-211	Email address

Course description

Basic concepts on food safety from microbial and other hazards and hygienic management. The lectures of this course has the firsthand experiences on food hygienics in various corporates and will show actual examples for case-studies.

Expected Learning

1. To understand the hazards and the mechanisms by them in food. 2. To know basic knowledge on how to confirm food safety. 3. To study laws related to food hygiene. Corresponding criteria in the Diploma Policy: D

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

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.

Required Text(s) and Materials

獣医公衆衛生学I 文永堂

References

食品微生物学の基礎　講談社 原色食品衛生図鑑　第2版　建帛社

Assessment/Grading

Two examinations will be held. Students only who attend at least two thirds of lectures can take each exam. Two dardies are counted as one absense of lecture. Reports might be requested other than the exams.

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

3/8/2019 1:13:12 PM