Hiroshima University Syllabus

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Academic Year 2021Year 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,サンボンギ ヨシヒロ
Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  1Term
Days, Periods, and Classrooms (1T) Fri1-4:ABS C314
Lesson Style Lecture Lesson Style
(More Details)
Credits 2.0 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 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 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.

Molecular Agro-Life Science Program
(Knowledge and Understanding)
・Knowledge and understanding regarding organic molecule, cell, individual organism, and population
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 (Shimamoto)
lesson 2 Position of microorganisms in living organisms (Sambongi)
lesson 3 Main taxa of microorganisms (1) (Sambongi)
lesson 4 Main taxa of microorganisms (2) (Sambongi)
lesson 5 Metabolism by microorganisms (Shimamoto)
lesson 6 Gene structures and functions (1) (Shimamoto)
lesson 7 Gene structures and functions (2) (Shimamoto)
lesson 8 Antibiotics action (Shimamoto)
lesson 9 Antimicrobial-resistant bacteria (Shimamoto)
lesson 10 Spoilage of food (Shimamoto)
lesson 11 Utilization of microorganisms (fermented food 1) (Shimamoto)
lesson 12 Utilization of microorganisms (fermented food 2) (Shimamoto)
lesson 13 Utilization of microorganisms (probiotics) (Shimamoto)
lesson 14 Industrial application of microorganisms (Shimamoto)
lesson 15 Gene engineering and biotechnology (Shimamoto)

An assignment will be given at the end of each class. 
No textbooks. Handouts will be provided at the biginning of each class. 
PC or AV used in
(More Details) PowerPoint (Shimamoto) 
Learning techniques to be incorporated  
Suggestions on
Preparation and
A review of the lecture is essential to answer each assignment. 
Grading Method Evaluate based on the total score of the assignments after the lecture. (Shimamoto, 80 marks; Sambongi, 20 marks)
No final exam will be held. 
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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