Hiroshima University Syllabus

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Japanese
Academic Year 2023Year School/Graduate School Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Food and AgriLife Science
Lecture Code WC203100 Subject Classification Specialized Education
Subject Name 食品衛生微生物学I
Subject Name
(Katakana)
ショクヒンエイセイビセイブツガクイチ
Subject Name in
English
Microbiology for Food Safety I
Instructor NAKAYAMA TATSUYA,OKINAKA YASUSHI
Instructor
(Katakana)
ナカヤマ タツヤ,オキナカ ヤスシ
Campus Higashi-Hiroshima Semester/Term 1st-Year,  First Semester,  1Term
Days, Periods, and Classrooms (1T) Inte:Online
Lesson Style Lecture Lesson Style
(More Details)
 
PowerPoint
lecture , discussion, presentation by students 
Credits 2.0 Class Hours/Week   Language of 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, epidemiological analysis, presentation, presentation skill
 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students)
 
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students)
 
Class Objectives
/Class Outline
1) Understand the method for the rapid detection and epidemiological analysis , and the prevention of microorganisms in food
2) Obtain an oral presentation skill that is good enough as a graduate student 
Class Schedule lesson1(Nakayama) Epidemiology and globalization of foodborne disease
lesson2(Nakayama) Trend of foodborne disease  (overview)
lesson3(Nakayama)Gran-positive and negative bacteria
lesson4 (Nakayama) Food poisoning caused by gram-negative bacteria
lesson5 (Nakayama) Food poisoning caused by gram-positive bacteria and norovirus
lesson6 (Nakayama) International collaboration research on Food Microbiology
lesson7 (Nakayama) Prevention and control agents used in food industry (overview)
lesson8 (Nakayama) Physical, chemical and biological methods for food preservation
lesson9 (Nakayama) Simple and rapid detection methods for foodborne bacteria (genetic and immunological methods)
lesson10 (Nakayama) Molecular epidemiological analysis of bacteria
lesson11 (Okinaka) Oral presentation technique 1.
lesson12 (Okinaka) Oral presentation technique 2.
lesson13 (Okinaka) Demonstration of a good oral presentation 1
lesson14 (Okinaka) Demonstration of a good oral presentation 2
lesson15 (Okinaka) Summary

No exam.

Teams (No.11~15) :Real-time participation is mandatory. If it does not come true for some reason, we will respond individually. 
Text/Reference
Books,etc.
Handouts will be distributed in the lesson on moodle. 
PC or AV used in
Class,etc.
 
(More Details) PowerPoint (movie) (No.1-10)
Teams (No.11~15)  
Learning techniques to be incorporated  
Suggestions on
Preparation and
Review
Prepare and review for each lesson. 
Requirements  
Grading Method No.1~10 assignment (100)
No.11~15 presentation(50) ,  assignment  (50)  
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message This class will be provided on moodle or Teams.
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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