Course title
食品衛生学   [Food Hygienics]
Course category		Requirement		Credit	2
Department		Year	4～	Semester	1st
Course type	1st	Course code	01BN4144
Instructor(s)
吉田 信一郎   [YOSHIDA Shinichirou]
Facility affiliation	Graduate School of Agriculture	Office	afjgxte/L1151	Email address

Course description

The purpose of this course is acquisition of the fundamental knowledge on the bacterial food poisoning, parasitic worms, hygiene pests, food poisoning by chemicals, food poisoning with the natural poison, food additives, pesticide residue, cancer-causing materials and pollutants, in order to prevent various health damages due to eating and drinking, and to secure food safety, in conjuncture with learning a concept of the food hygiene.

Expected Learning

Understanding of food management such as food hygiene measures or HACCP (Hazard Analysis and Critical Control Point). Acquisition of knowledge necessary for a food sanitation supervisor and a food sanitation inspector. Understanding of the wide and latest information about the food hygiene and the food hygiene administration. Corresponding criteria in the Diploma Policy: See the Curriculum maps. (URL: https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ )

Course schedule

Lecture No.1 Introduction Lecture schedule, evaluation standard Food hygiene introduction Lecture No.2 Food hygiene administration and law Lecture No.3 Basic knowledge of the food hygiene microbe, hygiene index bacteria, food quality change and control Lecture No.4, 5 and 6 Classification and the outbreak situation of the food poisoning Food poisoning with bacteria, virus, the natural poison and chemicals Lecture No.7 Looking back on the first half (mid-term examination and commentary) Lecture No.8 Comments on the result of midterm examination Food contamination by the toxic substance ①(mold and mycotoxin) Lecture No.9 Food contamination by the toxic substance ②(harmful metal, chemical contaminants) Lecture No.10 Food contamination by the toxic substance ③ (food allergens, radioactive material) Lecture No.11 Food contamination by the toxic substance ④(residual pesticide, veterinary drugs and feed additives for animals) Lecture No.12 Food additives (concept and history, types and purposes, security of safety) Apparatus, containers and packaging of the food Lecture No.13 The parasitic worm from eating and drinking, food with alien substances and pests, bad smell of the food Lecture No.14 Management and measures of the food hygiene Looking back on the second half (final examination and commentary) (July 26)

Prerequisites

It is desirable to have completed microbiology, food manufacturing science, food chemistry I and II, but it is not a condition of this course. In addition to the lectures in the class, you are recommended to prepare and review the class using the standard amount of time as specified by the university for each class.

Required Text(s) and Materials

新スタンダード栄養・食物シリーズ８「食品衛生学＜第2版＞」　一色賢司　編　東京化学同人 Prints are distributed in the lecture.

References

「食品安全検定テキスト　中級　第2版」　食品安全検定協会編　中央法規、 「ほんとうの「食の安全」を考える」　畝山智香子　著　化学同人、 「「安全な食べもの」ってなんだろう?」　畝山智香子　著　日本評論社、 「食のリスク学」中西準子　日本評論社、「メデイアバイアス」松永和紀　光文社新書

Assessment/Grading

Quizzes held at each lecture and attitude (every time) 30% Mid-term examination 35% Final examination 35% 2015　S 5%、A 33%、B 43%、C 10%、D 10% 2016　S 22%、A 42%、B 28%、C 8%、D 0% 2017　S 9%、A 21%、B 42%、C 21%、D 6% 2018　S 10%、A 36%、B 39%、C 6%、D 9%

Message from instructor(s)

Students attending this course should pay attention to news about the everyday food hygiene, and, please participate in a lecture actively.

Course keywords

Food safety, Food poisoning, Change in quality of the food, Food contamination, Food additives, Pesticide residue, Food hygiene management, HACCP, Risk analysis, Food sanitation inspectors, Food sanitation supervisors

Office hours

After lectures

Remarks 1

Remarks 2

Related URL

Lecture Language

Japanese

Language Subject

Last update

3/3/2021 5:29:14 PM