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