| Course title | |||||
| 獣医学演習 [Seminar on Veterinary Medicine] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 4～ | Semester | Fall | |
| Course type | Fall | Course code | 01VN4311 | ||
| Instructor(s) | |||||
| 五味 高志, 戸田 浩人 [GOMI Takashi, TODA Hiroto] | |||||
| 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) Chapter 1: Introduction to Food Hygiene (Ishihara) 2) Chapter 2: Bacterial Food Poisoning (1) (Ishihara) 3) Chapter 2, Bacterial Food Poisoning 2 (Ishihara) 4) Chapter 2, Bacterial Food Poisoning (3) (Ishihara) 5) Chapter 3 Viral food poisoning (Ishihara) 6) Chapter 4: Parasitic food poisoning (Ishihara) 7) Summary 1) (Ishihara) 8) Chapter 5 Natural Poisons (Ishihara) 9) Chapter 6 Food contamination by toxic substances and health hazards (Ishihara) 10) Chapter 7 Food additives (Ishihara) 11) Chapter 8 Food Toxicity Caused by Biological Reactions (Ishihara) Chapter 9 Microbial Control and Spoilage (Ishihara) 12) Chapter 10 Food Sanitation Administration (Ishihara) Chapter 13: Sanitation of Meat and Poultry Meat (Ishihara) 13) Chapter 11 Food Hygiene Administration (Harima) 14) Chapter 12, 14, 15, 16: Hygiene of milk, eggs, fish, shellfish, vegetables and fruits (Harima) 15) Summary 2 (Ishihara, Harima) |
| 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 |
|
70 points for the exam and 30 points for the assignment (there will be an assignment for each lecture). The two exams assess knowledge of food hygiene, understanding of specific food poisoning cases and food safety issues. Past grade distributions were as follows. 2022 S, 5%; A, 44%%; B, 33%; C, 10%; D, 8% (online and written exams) 2021 S, 10%; A, 72%; B, 15%; C, 3% (online and written exams) 2020 S, 15%; A, 30%; B, 36%; C, 18% (online exam and assignments) 2019 S, 15%; A, 41%; B, 23%; C, 15% (written exam) |
| Message from instructor(s) |
|
Only assignments for those who attended the lecture will be graded. Students should review microbiology. |
| 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 |
| 1/11/2023 10:22:37 AM |