| Course title | |||||
| 卒業研究 [Graduation Theses] | |||||
| Course category | Requirement | Credit | 1 | ||
| Department | Year | 4～ | Semester | Fall | |
| Course type | Fall | Course code | 01VN4312 | ||
| 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 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 lecture of this course has the firsthand experiences on veterinary public health and animal hygiene in some administrative agencies. This course is set up based the experiences. |
| 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 test for Milk (bacteriological test) (Ishihara, Harima) (2)Quality test for Milk (physical and chemical) (Ishihara, Harima) (3)Residue inspection (microbiological test) (Ishihara, Harima) (4)Residue inspection (determination of substances) (Ishihara, Harima) (5)Food additives (1) (extraction and purification of synthetic colorants) (Ishihara, Harima) (6) Food additive (2) (separation of synthetic colorants by thin layer chromatography) (Ishihara, Harima) (7) Detection of food poisoning bacteria (1) (Harima, Ishihara) (8) Detection of food poisoning bacteria (2) (Harima, Ishihara) (9) Detection of food poisoning bacteria (3) (Harima, Ishihara) (10) Antimicrobial resistance (Ishihara, Harima) (11) Epidemiological analysis of food poisoning (Ishihara, Harima) (12) Slaughter and poultry inspection (Ishihara, Harima) (13) Active learning (1) (Ishihara, Harima) (14) Active learning (2) (Ishihara, Harima) (15) Active learning (3) (Ishihara, Harima) |
| 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, 70% Group presentation, 30% Past grades are as follows. 2021; S, 5%; A, 37%; B, 49%; C, 10% 2020; S, 33%; A, 48%; B, 18%; C, 3% 2019; S, 0%; A, 18%; B, 61%; C, 18% |
| 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 |
| 1/11/2023 2:59:21 PM |