| Course title | |||||
| 食品衛生学実習 [Practice in Food Hygienics] | |||||
| Course category | Requirement | Credit | 1 | ||
| Department | Year | 4～ | Semester | 1st | |
| Course type | 1st | Course code | 01VN4312 | ||
| Instructor(s) | |||||
| 石原 加奈子, 藤川 浩 [ISHIHARA Kanako, FUJIKAWA Hiroshi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | 3-211 | Email address | |
| Course description |
|
This course provides students assay procedure for food hygiene. This practical training will teach students techniques to isolate, identify and determine viable bacterial count, and to detect chemical agents in food.The subject is one of the applied veterinary science subjects. The lectures of this course have the firsthand experiences on veterinary public health, food safety, animal hygiene in some administrative agencies. This course is set up based the experiences. In addition, guest speakers from some administrative agencies will talk about some actual practices as public veterinarians. Students could observe the public institutions for public health, and learn the field. |
| Expected Learning |
|
Learners who successfully complete this course will be able to: 1) examination for pathogenic agents and indicator bacteria 2) detection and identification for chemical agents in food The Diploma Policy, D (To learn grobal infection control and food safety) https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
(1) Orientation (2) Quality examination for milk (1):microbiology (3) Quality examination for milk (2):physics and chemistry (4) Examination for residual antimicrobials in food (1): disk diffusion test (5) Examination for residual antimicrobials in food (2):determination of concentration (6) Examination for food additive (synthetic colorant) (7) Examination for foodborne illness (1): Clostridium perfringens and Bacillus cereus (8) Examination for foodborne illness (2): staphylococcal enterotoxin (9) Examination for foodborne illness (3): Campylobacter (10) Examination for foodborne illness (4): Salmonella (11) Compositional standard for food (12) Visit of health-care center (13) Genetic testing by PCR (14) Learn of jobs of public veteriarians (15) Examination |
| Prerequisites |
|
Students must wear a white coat and footwear for laboratory. Do not enter and exit laboratory without reasonable excuse. Review of practice of microbiology, practice of epizootiology and Public Health is needed. This course consists of 45 hours for practice hours, as specified by the University. |
| Required Text(s) and Materials |
|
Practice of Veterinary Public Health (GAKUSOSYA) Students should check and prepare the handouts on Moodle. |
| References |
| Veterinary Public Health I (Buneido) |
| Assessment/Grading |
|
Examination, 40% Report, 40% Assignment in practice hours, 20% |
| Message from instructor(s) |
| If students could not understand the experimental procedures, how to use lab wares, please ask lectures before operations. |
| Course keywords |
| Food hygiene, food-borne disease, residue |
| Office hours |
| Students could ask lectures during the practice hours. Lectures could also answer, when they stay laboratories. |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 2/28/2019 10:50:38 AM |