Hiroshima University Syllabus

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Academic Year 2024Year School/Graduate School School of Applied Biological Science
Lecture Code L4007004 Subject Classification Specialized Education
Subject Name 食品衛生学
Subject Name
Subject Name in
Food Hygiene
シマモト タダシ,ナカヤマ タツヤ
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) Tues1-4:ABS C201
Lesson Style Lecture Lesson Style
(More Details)
PowerPoint (Bb9)
Credits 2.0 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
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
(Applicable only to targeted subjects for undergraduate students)
Topics in this class are food safety and food-related illness by pathogens, toxins and more.   
Criterion referenced
(Applicable only to targeted subjects for undergraduate students)
Applied Animal and Plant Science Program
(Knowledge and Understanding)
・Ability for comprehensive and crossdisciplinary thinking and knowledge / understandings required to see a phenomena from a broad, top-down perspective and to take action for solving problems regarding the specialized area.
・Basic knowledge and understanding required for acquiring expertise

・Knowledge and understanding regarding natural phenomena related to animal and plant production in levels of molecule, cell, and individual organism and production environment that supports the phenomena

・Knowledge and understanding regarding the mechanism of animal and plant production in fields and relation between animals and the human society and natural environment.

Food Science Program
(Knowledge and Understanding)
・Basic knowledge of such as chemistry, biology, biochemistry, microbiology, physics, and mathematics required for understanding food science.
・Expertise and ethics of science and technology regarding analysis and evaluation methods for safety of food and
food material.
(Abilities and Skills)
・Acquisition of techniques for production of foods from marine and animal resources and capability of consideration of practical measures for conversion to safe and highly functional foods

Molecular Agro-Life Science Program
(Comprehensive Abilities)
・Ability to collect information related to peripheral disciplines to complement the knowledge regarding the specialized area and comprehensively consider functions of organic molecule, cell, individual organism, and population from view points related to molecules 
Class Objectives
/Class Outline
The aim of this class is to understand the process to keep food safe. Students are expected to have correct knowledge and ways of thinking to make a proper judgement about food contamination and safety. 
Class Schedule lesson1  Introduction (Nakayama)
lesson2  Food safety (administration, law, risk analysis) (Nakayama)
lesson3  Food, environment and microorganisms  (Nakayama)
lesson4  Food poisoning (0verview)  (Nakayama)
lesson5  Food-borne pathogens (1): Salmonella, Vibrio and Campylobacter  (Nakayama)
lesson6  Food-borne pathogens (2): Pathogenic E.coli and Staphylococcus aureus  (Nakayama)
lesson7  Food-borne pathogens (3): Cloatridium botulinum, C. perfringens and others  (Nakayama)
lesson8  Food-borne diseases: Norovirus, gastrointestinal infection, zoonosis and parasitic infection (Shimamoto)
lesson9  Natural toxins (marine toxin, poisonous plants) and mycotoxin in Food  (Shimamoto)
lesson10 Food additives and safety evaluation (1): Overview of food additives (Shimamoto)
lesson11 Food additives and safety evaluation (2): Specifics of food additives (Shimamoto)
lesson12 Hazardous chemicals in foods (1): Chemical food poisoning, toxic metals, etc. (Shimamoto)
lesson13  Hazardous chemicals in foods (2): Residual pesticides, lipid peroxides, etc. (Shimamoto)
lesson14  The HACCP system and food safety (Shimamoto)
lesson15  Recent topics in food safety (Shimamoto)

Final exam (60 points), assignments/quizzes (40 points) 
Handouts will be distributed in the lesson.
Food Hygienics (in Japanese), Motohiro Nisijima and Shiheki Yamamoto (eds.), Kenpakusha  (2021) 
PC or AV used in
(More Details) Handouts, PowerPoint 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Prepare and review for each lesson 
Grading Method Final exam (60 points), assignments/quizzes (40 points) 
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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