| 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, 村上 智亮 [ISHIHARA Kanako, MURAKAMI Tomoaki] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | 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 global infection control and food safety) Please confirm the curriculum map of three policies on website of our University. URL: https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
(1) Quality examination for milk (1)(bacteria test) (Kanako Ishihara) (2) Quality examination for milk (2) (physics and chemistry) (Kanako Ishihara) (3) Examination for residual antimicrobials in food (1) (disk diffusion test) (Kanako Ishihara) (4) Examination for residual antimicrobials in food (2) (determination of concentration) (Kanako Ishihara) (5) Food additives (detection of colorants by thin layer chromatography) (Kanako Ishihara) (6) Examination of food poisoning bacteria ① (Summary of isolation method) (Kanako Ishihara) (7) Examination of food poisoning bacteria ② (Salmonella) (Kanako Ishihara) (8) Examination of food poisoning bacteria ③ (Campylobacter) (Kanako Ishihara) (9) Examination of food poisoning bacteria ④ (anaerobic bacteria) (Kanako Ishihara) (10) Drug resistance (resistance gene detection, MIC determination) (Kanako Ishihara) (11) Epidemiological analysis of food poisoning (Kanako Ishihara) (12) Visit to health-care center (Tomoaki Murakami) (13) Visit to the Institute on Food Safety (Tomoaki Murakami) (14) Group presentation I (Kanako Ishihara) (15) Group presentation II (Kanako Ishihara) |
| 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 animal infection 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 |
|
Assignment in practice hours, 50% Group presentation, 30% Reports, 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 |
|
The order of classes will be changed after the schedule of visits to research institutions is decided. |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 1/16/2020 4:47:58 PM |