L4007004 Food Hygiene

Hiroshima University Syllabus

Japanese

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
（Katakana）ショクヒンエイセイガク

Subject Name in
English Food Hygiene

Instructor SHIMAMOTO TADASHI,NAKAYAMA TATSUYA

Instructor
(Katakana) 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

Keywords

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(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
Evaluation
(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)

Text/Reference
Books,etc. Handouts will be distributed in the lesson.
Food Hygienics (in Japanese), Motohiro Nisijima and Shiheki Yamamoto (eds.), Kenpakusha  (2021)

PC or AV used in
Class,etc. 　

(More Details) Handouts, PowerPoint

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Prepare and review for each lesson

Requirements

Grading Method Final exam (60 points), assignments/quizzes (40 points)

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.

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 （Katakana）	ショクヒンエイセイガク
Subject Name in English	Food Hygiene
Instructor	SHIMAMOTO TADASHI,NAKAYAMA TATSUYA
Instructor (Katakana)	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
Keywords
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (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 Evaluation (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)
Text/Reference Books,etc.	Handouts will be distributed in the lesson. Food Hygienics (in Japanese), Motohiro Nisijima and Shiheki Yamamoto (eds.), Kenpakusha (2021)
PC or AV used in Class,etc.
(More Details)	Handouts, PowerPoint
Learning techniques to be incorporated
Suggestions on Preparation and Review	Prepare and review for each lesson
Requirements
Grading Method	Final exam (60 points), assignments/quizzes (40 points)
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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