Hiroshima University Syllabus

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Academic Year 2021Year 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
ハグラ ヨシオ,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,ナカノ ヒロユキ,アサカワ マナブ,ウエノ サトル,ヤナカ ノリユキ,フジカワ ユキチ,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 2.0 Class Hours/Week   Language on Instruction B : Japanese/English
Course Level 1 : Undergraduate Introductory
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students
Keywords food, nutrition, function, safety, health, food resource, microorganism, technology for food production,Practical work experience, SDG_02, SDG_03, SDG_12, SDG_14, SDG_15 
Special Subject for Teacher Education   Special Subject  
Class Status within
Liberal Arts Education
Expected Outcome 
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: Dietary life of Japanese and brain science
      (Noriyuki Yanaka)
lesson 2: Marine products for human health (Makoto Hirayama)
lesson 3: The science of cheese (Yoshihiro Sambongi)
lesson 4: Intestinal function regulation by food factors  
      (Takuya Suzuki)
lesson 5: Health function of probiotics (Yoshinari Yamamoto)
lesson 6: Nutrition and muscle disease (Thanutchaporn Kumrungsee)
lesson 7: Food-borne infection and intoxication (Hiroyuki Nakano, Tatsuya Nakayama)
lesson 8: Aquatic biotoxins responsible for food poisonings
      (Manabu Asakawa)
lesson 9: Merits and demerits of food additives (Tadashi Shimamoto)
lesson 10: Genetically modified food
       (Yukichi Fujikawa)
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 safe and secure food production
       (Yoshio Hagura)
lesson 15: Developement of new health food -review and problem
       (Satoru Ueno, Haruhiko Nakayama)

No final examination
Assignment or quiz each time 
M. Esaka et al. "Science of life, food and environment". Kyoritsu Shuppan Co., Ltd. 2011 
PC or AV used in
(More Details) Depending on the status of the coronavirus epidemic, this class may become an Online (Bb9) lecture: slide (PowerPoint) with audio, recording movies 
Learning techniques to be incorporated  
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 Assignment etc : 100 points 
Practical Experience Experienced  
Summary of Practical Experience and Class Contents based on it #1: Teacher with experience in research at pharmaceutical company is doing a lecture on functional foods.
#3: Teacher with experience as SMEC (small and medium enterprise management consultant) is doing a lecture on fermented food.
#4: Teacher with experience in research at food company is doing a lecture on intestinal function regulation by food factors.
Message Let’s learn the accurate knowledge and consider the issues relating to foods. 
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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