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 |