Hiroshima University Syllabus

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Japanese
Academic Year 2020Year School/Graduate School School of Applied Biological Science
Lecture Code L4025005 Subject Classification Specialized Education
Subject Name 食品工場見学
Subject Name
(Katakana)
ショクヒンコウジョウケンガク
Subject Name in
English
Food factory inspection
Instructor KAWAI KIYOSHI,HIRAYAMA MAKOTO
Instructor
(Katakana)
カワイ キヨシ,ヒラヤマ マコト
Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte
Lesson Style Practical Lesson Style
【More Details】
Preparatory learning and factory inspection, report writing 
Credits 1 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  
Keywords Food Processing, Food Production, Quality Control, Traceability, HACCP, ISO 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
Considering and constructing an awareness of issues in food science from a societal perspective. 
Criterion referenced
Evaluation
Food Science
(Knowledge and Understanding)
・Specialized knowledge of food processing technology and the development of useful materials.
(Abilities and Skills)
・Through observations of the food manufacturing process, consider and formulate one's awareness of food science from a social viewpoint. 
Class Objectives
/Class Outline
This course aims for students to concretely learn about the actual situation surrounding machine equipment, processing, waste water (waste) handling, hygiene control, quality control, etc., at food manufacturing sites by visiting them; and to expand and deepen the knowledge they have obtained in classes regarding food products, food processing, and food manufacturing. 
Class Schedule Class 1: Preparatory Learning 1
Class 2: Preparatory Learning 2
Class 3: Preparatory Learning 3
Class 4: Preparatory Learning 4
Class 5: Preparatory Learning 5
Class 6: Factory Inspection 1
Class 7: Factory Inspection 1
Class 8: Factory Inspection 2
Class 9: Factory Inspection 2
Class 10: Factory Inspection 3
Class 11: Factory Inspection 3
Class 13: Report Writing 1
Class 14: Report Writing 2
Class 15: Report Writing 3
Class 16: Report Writing 4
Approximately five times of on-campus lectures and preparatory learning are planned. Off-campus factory inspections will be held in mid-September.
Details will be shared in advance.
1. Food Industry Overview (Lecture)
2. Preparatory Learning Regarding Companies to be Visited

3. Inspection of Food Factories and Other Related Factories
4. Report Writing
 
Text/Reference
Books,etc.
PC or AV used in
Class,etc.
Texts, distributed materials, audio materials, video images (videos/PC/other image materials) 
Suggestions on
Preparation and
Review
Preparation:
-Look up keywords and related topics in advance.
-Review the current situation surrounding Japan’s food industry in advance, and ensure you are familiar with noteworthy points, issues, etc.
-Attend factory inspections and actively participate. Thoroughly study the companies we will be visiting and related fields in advance.

Review:
-Summarize in a report the knowledge, etc., you have gained by engaging in factory inspections.
 
Requirements  
Grading Method Comprehensively evaluated based on attitude/approach to class and attendance (50%) and an inspection report (50%). 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message  
Other   
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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