Hiroshima University Syllabus

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Academic Year 2020Year School/Graduate School School of Applied Biological Science
Lecture Code L4007004 Subject Classification Specialized Education
Subject Name 食品衛生学
Subject Name
Subject Name in
Food Hygiene
ナカノ ヒロユキ
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) Tues1-4:ABS C206
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) 01 : Agricultural Sciences
Eligible Students  
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Topics in this class are food safety and food-related illness by pathogens, toxins and more.   
Criterion referenced
Applied Animal and Plant Science Program
(Knowledge and Understanding)
・Ability for comprehensive and cross-disciplinary thinking and knowledge / understandings required to see a phenomena from a broad, top-down perspective and to take action for solving problems regarding the specialized area.

・Basic knowledge and understanding required for acquiring expertise

・Knowledge and understanding regarding natural phenomena related to animal and plant production in levels of molecule, cell, and individual organism and production environment that supports the phenomena

・Knowledge and understanding regarding the mechanism of animal and plant production in fields and relation between animals and the human society and natural environment.

Food Science Program
(Knowledge and Understanding)
・Basic knowledge of chemistry, biology, biochemistry, microbiology, physics and mathematics, which are needed to understand food science.
・Basic knowledge of chemistry, biology, biochemistry, microbiology, physics and mathematics, which are needed to understand food science.
(Abilities and Skills)
・Acquiring the skills on food production from marine and livestock resources, and being able to consider practical methods to produce the safe and highly functional foods.

Molecular Agro-Life Science Program
(Comprehensive Abilities)
・Ability to collect information related to peripheral disciplines to complement the knowledge regarding the specialized area and comprehensively consider functions of organic molecule, cell, individual organism, and population from view points related to molecules

Class Objectives
/Class Outline
The aim of this class is to understand the process to keep food safe. Students are expected to have correct knowledge and ways of thinking to make a proper judgement about food contamination and safety. 
Class Schedule lesson1  Introduction
lesson2  Food safety (administration, law, risk analysis)  
lesson3  Food, environment and microorganisms
lesson4  Food poisoning (0verview)
lesson5  Food-borne pathogens (1): Salmonella, Vibrio and Campylobacter
lesson6  Food-borne pathogens (2): Pathogenic E.coli and Staphylococcus aureus
lesson7  Food-borne pathogens (3): Cloatridium botulinum, C. perfringens and others
lesson8  Food-borne diseases: Norovirus, gastrointestinal infection, zoonosis and parasitic infection
lesson9  Natural toxins (marine toxin, poisonous plants) and mycotoxin in Food
lesson10 Chemical food poisoning
lesson11 Hazardous chemicals in foods (1):toxic metals, residual pesticides etc.
lesson12 Hazardous chemicals in foods (2): lipoperoxides, histamine etc.
lesson13  Food additives, ADI
lesson14  The HACCP system and food safety
lesson15  Recent opics in food safety

Final examination 
Handouts will be distributed in the lesson.
Food Hygienics (in Japanese), Motohiro Nisijima and Shiheki Yamamoto (eds.), Kenpakusha  (2013) 
PC or AV used in
Suggestions on
Preparation and
Prepare and review for each lesson 
Grading Method Evaluation is made on the basis of  final examination (70)  and reports (including quiz in each lesson) (30) 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
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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