Hiroshima University Syllabus

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Academic Year 2017Year School/Graduate School School of Applied Biological Science
Lecture Code L4020005 Subject Classification Specialized Education
Subject Name 食品微生物学
Subject Name
Subject Name in
Food Microbiology
シマモト タダシ,ナリヤ ヒロフミ
Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  First Semester
Days, Periods, and Classrooms (1st) Fri1-2:ABS C316
Lesson Style Lecture Lesson Style
【More Details】
Credits 2 Class Hours/Week   Language on Instruction J : Japanese
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 26 : Agricultural Sciences
Eligible Students  
Keywords Structure of microorganisms, Gene, Antibiotics, Fermentation and spoilage, Food and microorganisms 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Criterion referenced
Food Science
(Knowledge and Understanding)
・Basic knowledge of chemistry, biology, biochemistry, microbiology, physics and mathematics, which are needed to understand food science.

Applied Molecular and Cellular Biology
(Comprehensive Abilities)
・Ability to comprehensively consider functions of cells, living organisums and ecology by collecting information on relevant disciplines in order to supplement specialty.
・To be able to summarize ideas, demonstrate the ideas based on the summary, display results in papers or presentations, and exchange ideas in the discipline which comprehensively considers functions of cells, living organisums and ecology 
Class Objectives
/Class Outline
The aim of this class is to understand the relationship between food and microorganisms and how microorganisms are used for food production. 
Class Schedule lesson 1 Introduction, Topics about food microbiology
lesson 2 Structure of microorganisms
lesson 3 Growth of microorganisms
lesson 4 Metabolism by microorganisms
lesson 5 Gene structures and functions (1)
lesson 6 Gene structures and functions (2)
lesson 7 Antibiotics action
lesson 8 Antimicrobial-resistant bacteria
lesson 9 Spoilage of food
lesson 10 Utilization of microorganisms (fermented food 1)
lesson 11 Utilization of microorganisms (fermented food 2)
lesson 12 Utilization of microorganisms (probiotics)
lesson 13 Industrial application of microorganisms
lesson 14 Gene engineering and biotechnology
lesson 15 Outline of food additives

The term-end exam will be given (60 full marks).
A quiz will be given at the biginning of each class (total 40 marks). 
No textbooks. Handouts will be provided at the biginning of each class. 
PC or AV used in
Suggestions on
Preparation and
A previous lesson must be reviewed for the quiz at the next time. 
Grading Method Term-end exam (60%), quiz (40%) 
Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching. 
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