Hiroshima University Syllabus

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Japanese
Academic Year 2022Year School/Graduate School School of Applied Biological Science
Lecture Code L4025020 Subject Classification Specialized Education
Subject Name 食料生産工程管理論
Subject Name
(Katakana)
ショクリョウセイサンコウテイカンリロン
Subject Name in
English
Food Production Process Management
Instructor YAMAO MASAHIRO,HOSONO KENJI
Instructor
(Katakana)
ヤマオ マサヒロ,ホソノ ケンジ
Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte
Lesson Style Lecture Lesson Style
(More Details)
 
Lectures, discussion and symposium 
Credits 1.0 Class Hours/Week   Language of 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 This class is for students of Food Science Program. If you are interested in food sefety and security, you can participate it though you don't belong to Food Science Program.
Keywords Food Chain, Good Agricultural Practice, Food Safety, Environmental conservation, HACCP, Guidelines, Control Points, Compliance Criteria, Third party audit, Improvement,  
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
Students learn the system for ensuring the safety of foods and food materials from the perspective of socioeconomic agriculture. 
Criterion referenced
Evaluation
Food Science Program
(Knowledge and Understanding)
・Basic knowledge of chemistry, biology, biochemistry, microbiology, physics and mathematics, which are needed to understand food science.
・Specialized knowledge on useful functional substance derived from biological resources. 
Class Objectives
/Class Outline
The purpose of this course is to learn what good agricultural practices are required to secure the safety of agricultural products, implement environmentally friendly agriculture, and contribute the safety and human rights of producers. Good Agricultural Practice (GAP) is one of the methods to realize responsible agricultural production, and consumers are also interested in agricultural products produced based on GAP. In this class, students understand in depth the background of the expansion of GAP. We will invite farmers, agricultural cooperatives / local government officials, and consumers in Hiroshima prefecture to the class. They are expected to present their experiences and opinions on the advantageous / disadvantageous points. Students will learn case studies of GAP-certified farms and propose issues for production process management in agriculture.  
Class Schedule lesson1   Food chain approach required by the world

lesson2   Overview of GAP and framework of guidelines

lesson3   Symposium: Practice of production process management based on GAP, and outcomes -Lessons learnt form GAP-certified farms in Hiroshima Prefecture-

lesson4   Symposium: Practice of production process management based on GAP, and outcomes -Lessons learnt form GAP-certified farms in Hiroshima Prefecture-
lesson5   Control points and criteria of GAP
  By referring to the guidelines of JGAP, students learn control points and compliance criteria.   

lesson6   Observation on a farm adopting process control management
  Visit a farm near our campus, and observe farm management, and interview managerial staffs.
lesson7   Consumers and Buyers' expectations for GAP

lesson8   Discussion: Toward a further development of food chain approach
 
Text/Reference
Books,etc.
Materials used in class will be posted on Bb9 .  
 
PC or AV used in
Class,etc.
 
(More Details) Handouts are be upload on Bb9.    
Learning techniques to be incorporated  
Suggestions on
Preparation and
Review
Materials used in class will be posted on Bb9 .  Useful sites and URLs are also available. Access them and obtain the necessary information.
* Japan GAP Foundation https://jgap.jp/ 
Requirements  
Grading Method Grade evaluation based on the submitted report. Your positive attitude toward discussion and symposium will be evaluated.  
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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