| 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) | |||||
| 石原 加奈子, 藤川 浩 [ISHIHARA Kanako] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
|
This lecture includes basic knowledge of food safety, for food safety control by understanding the factors and mechanisms of health damages through food. In addition, understand the concept of related laws and their contents. The lecturers of this course have the firsthand experiences on public health at administrative agencies, and will describe actual examples and discussion. |
| Expected Learning |
|
The following contents can be explained. 1) Definition and summary of food hygiene, 2) Bacterial food poisoning, 3) Viral food poisoning, 4) Other food or water-borne infections, 5) Natural poisons, 6) Hazardous chemicals in foods, 7) Food additives, 8) Hazard of food caused by biological reactions, 9) Microbial control and spoilage of foods, 10) Food hygiene administration, 11) Food hygiene management, 12) Hygiene control of milk, dairy products, meat, eggs, seafood, vegetables and fruits 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) Introduction to food hygiene (Ishihara) 2) Bacterial food poisoning (1) (Ishihara) 3) Bacterial food poisoning (2) (Ishihara) 4) Bacterial food poisoning (3) and viral food poisoning (Ishihara) 5) Food poisoning caused by parasites (Ishihara) 6) Natural poison, mold toxin (Ishihara) 7) Food hygiene administration, including residual regulations (Ishihara) 8) Summary (1) (Ishihara) 9) Deterioration of food, hazardous substances (Prof. Fujikawa) 10) Food additive (Prof. Fujikawa) 11) Food labeling and allergies (Prof. Fujikawa) 12) Microbial control (Prof. Fujikawa) 13) Hygiene management (Prof. Fujikawa) 14) Hygiene control of milk, meat, seafood, eggs, vegetables and fruits (Prof. Fujikawa) 15) Summary (2) |
| Prerequisites |
|
In addition to 30 hours in classes and time required for completing assignments, students are recommended to prepare for and review the lectures for 60 hours, spending the standard amount of time as specified by the University and using the lecture handouts as well as the references. |
| Required Text(s) and Materials |
|
獣医公衆衛生学I 文永堂出版 Lecture materials on Google classroom |
| References |
| Assessment/Grading |
|
The examinations will be conducted twice, and in principle, only students with two-thirds or more attendances of classes (at least 5 attendances for 1st to 7th class and at least 4 attendances for 9th to 14th class) can take the exam. You will be counted twice as one absent. Evaluate grades with only two exams. |
| Message from instructor(s) |
| Course keywords |
| Food poisoning, bacteria, viruses, parasites, natural poisons, harmful substances, food additives, agricultural chemicals, food hygiene control |
| Office hours |
| 9 AM to 5 PM, Please send e-mail before coming to laboratory. |
| Remarks 1 |
| Part of this course is conducted by a senior professor (part-time lecturer). |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 2/28/2022 4:45:48 PM |