Hiroshima University Syllabus

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Academic Year 2019Year School/Graduate School Liberal Arts Education Program
Lecture Code 63600001 Subject Classification Area Courses
Subject Name 食の安心・安全と健康科学
Subject Name
Subject Name in
Food safety and health science
ナカノ ヒロユキ,サンボンギ ヨシヒロ,シマモト タダシ,ヤマモト ヨシナリ,マツバラ キミノリ,エサカ ムネハル,ハグラ ヨシオ,アサカワ マナブ,ウエノ サトル,ヤナカ ノリユキ,カワイ キヨシ,ヒラヤマ マコト,ホソノ ケンジ,スズキ タクヤ,カムランシー タナッチャポーン
Campus Higashi-Hiroshima Semester/Term 1st-Year,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) Mon5-8:IAS L102
Lesson Style Lecture Lesson Style
【More Details】
Credits 2 Class Hours/Week   Language on Instruction J : Japanese
Course Level 1 : Undergraduate Introductory
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 26 : Agricultural Sciences
Eligible Students  
Keywords food, nutrition, function, safety, health, food resource, microorganism, technology for food production,Practical work experience 
Special Subject for Teacher Education   Special Subject  
Class Status within
Liberal Arts Education
Expected OutcomeThis lecture gives the accurate and advanced knowledge of daily foods and their relation to safety and health, leading to the introduction to the related specialized subjects. Further, this lecture provides a chance of re-considering daily food-style and ideal foods. 
Class Objectives
/Class Outline
The phrase “medicine and one's daily diet” suggest foods are essential for maintaining health. Appropriate food-styles preventing the development of diseases are of great importance in Japanese aging society with fewer children. Further, high attention is focused on the issue of security and safety of foods. The safe supply of foods is important, and the production of foods beneficial for environment is also necessary. This lecture provides the plain explanation of these topics.   
Class Schedule lesson 1: The problem in dietary life of Japanese (Noriyuki Yanaka)
lesson 2: Nutritional factors and brain health (Noriyuki Yanaka, Thanutchaporn Kumrungsee)

lesson 3: Marine products for human health (Makoto Hirayama)
lesson 4: The science of cheese (Yoshihiro Sambongi)
lesson 5: Intestinal function regulation by food factors  (Takuya Suzuki)
lesson 6: Health function of probiotics (Yoshinari Yamamoto)
lesson 7: Food-borne infection and intoxication (Hiroyuki Nakano)
lesson 8: Aquatic biotoxins responsible for food poisonings (Manabu Asakawa)
lesson 9: Merits and demerits of food additives (Tadashi Shimamoto)
lesson 10: Light and shadow of genetically modified food (Muneharu Esaka)
lesson 11: Dietary education in today’s lifestyles (Kiminori Matsubara)
lesson 12: Japan's system for keeping security and safety of food resource(Kenji Hosono)
lesson 13: Deterioration and preservation of food (Kiyoshi Kawai)
lesson 14: Technology for food production (Yoshio Hagura)
lesson 15: Developement of new health food -review and problem (Satoru Ueno)

quiz and final examination 
M. Esaka et al. "Science of life, food and environment". Kyoritsu Shuppan Co., Ltd. 2011 
PC or AV used in
slide (PowerPoint), prints 
Suggestions on
Preparation and
Preparing the lecture:The contents about the topics of each lecture should be examined beforehand.
Reviewing the lecture:Students should review the content of lectures, and make the incomprehensible contents clear by study-aid books. 
Requirements Any students who are interesting in foods can take this lecture. 
Grading Method Quiz: 20 points, final examination: 80 points 
Message Let’s learn the accurate knowledge and consider the issues relating to foods. 
Other Teachers with experience in research and production at food/pharmaceutical companies are doing lectures on the food functionality.(#1, #2, #5)
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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