Hiroshima University Syllabus

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Japanese
Academic Year 2020Year School/Graduate School Graduate School of Integrated Sciences for Life(Master's Course)
Lecture Code WC203200 Subject Classification Specialized Education
Subject Name 食品衛生微生物学II
Subject Name
(Katakana)
ショクヒンエイセイビセイブツガクニ
Subject Name in
English
Microbiology for Food Safety II
Instructor NAKANO HIROYUKI,SHIMAMOTO TADASHI,OKINAKA YASUSHI
Instructor
(Katakana)
ナカノ ヒロユキ,シマモト タダシ,オキナカ ヤスシ
Campus Higashi-Hiroshima Semester/Term 1st-Year,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) Weds3-4,Fri3-4:ABS C310
Lesson Style Lecture Lesson Style
【More Details】
PowerPoint
lecture , discussion, presentation by students 
Credits 2 Class Hours/Week   Language on Instruction B : Japanese/English
Course Level 6 : Graduate Advanced
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students  
Keywords keywords:food safety, foodborne pathogens, food preservation, rapid methods for detection, epidemiological analysis, presentation, virulence gene, regulatory mechanisms, presentation skill
 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
 
Class Objectives
/Class Outline
1) Understand the method for the rapid detection and epidemiological analysis , and the prevention of microorganisms in food
2) Understand the regulatory mechanisms of virulence gene expression of foodborne pathogenic
bacteria
3) Obtain an oral presentation skill that is good enough as a graduate student. 
Class Schedule lesson1  Prevention and control agents used in food industry (overview)(Nakano)
lesson2  -Physical and chemical methods-
lesson3  -Biologially based preservation systems, Bacteriocin produced by lactic acid bacteria -
lesson4  Rapid, genetic, and immunological methods for the detection
lesson5  Bacteriological analysis using epidemiological molecular markers
lesson6  Introduction (Shimamoto)
lesson7  Introduction of recent topics on regulatory mechanisms of virulence gene expression of foodborne pathogenic
bacteria (1) (Shimamoto)
lesson8  Introduction of recent topics on regulatory mechanisms of virulence gene expression of foodborne pathogenic
bacteria (2)
lesson9  Presentation and discussion (1) (Shimamoto)
lesson10  Presentation and discussion (2)
lesson11 Oral presentation technique 1.(Okinaka)
lesson12   Oral presentation technique 2.
lesson13  Demonstration of a good oral presentation 1
lesson14  Demonstration of a good oral presentation 2
lesson15  Summary

No exam. 
Text/Reference
Books,etc.
Handouts will be distributed in the lesson. 
PC or AV used in
Class,etc.
PowerPoint 
Suggestions on
Preparation and
Review
Prepare and review for each lesson. 
Requirements  
Grading Method presentation (50)  report (50)  
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message This class will be provided in English upon request. 
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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