Hiroshima University Syllabus

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Academic Year 2024Year School/Graduate School School of Applied Biological Science
Lecture Code L4008004 Subject Classification Specialized Education
Subject Name 食品衛生学実験
Subject Name
Subject Name in
Laboratory Work in Food Hygiene
ナカヤマ タツヤ,シマモト タダシ
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte
Lesson Style Experiment Lesson Style
(More Details)
Explanation (white board & PowerPoint ) , experiment (group), presentation and discussion 
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
Keywords aseptic procedure, sterilization, indicator organism, microbiological testing, viable counts, coliforms, E. coli, Salmonella, biochemical characteristics, antiserum test, D-value, antibiotics, antimicrobial susceptibility test, drug-resistance gene PCR, electrophoresis, plaque assay, presentation 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
(Applicable only to targeted subjects for undergraduate students)
Food Science Program
(Abilities and Skills)
・Basic techniques and methodologies for handling foods and food materials, ability to understand various phenomena regarding foods from scientific points of view, and capability of organizing the study result in a report
・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
・Capable of organizing and considering own issues to explore in the fields of food science from a social point of view based on experience of such as observation of a food manufacturing scene 
Class Objectives
/Class Outline
To obtain a good understanding of microbiological techniques and procerures,  including: indicator microorganisms in foodstuffs, microbial control in foodstuffs, and genetic testing technique such as PCR for detecting drug-resistance genes. 
Class Schedule lesson1  Lab procedures (aseptic procedures, sterilization, media preparation)
lesson2  Indicator microorganisms 1 (viable counts, coliforms, E. coli)
lesson3  Indicator microorganisms 2 (biochemical test)
lesson4  Isolation of Salmnoella from chiken 1(isolation methods)
lesson5  Isolation of Salmonella from chiken 2(identification methods)
lesson6  Description and culture of antimicrobial-resistant bacteria
lesson7 Detection of antimicrobial-resistance gene (PCR), antimicrobial susceptibility test (disk diffusion method)
lesson8  Detection of antimicrobial-resistance gene (electrophoresis)
lesson9  Inactivation of virus by disinfectants (plaque assay)
lesson10  Inactivation of virus by disinfectants (observation of results), general discussion 
Not specified.  Lab textbook will be provided. 
PC or AV used in
(More Details) PowerPoint 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Prepare and review for each lesson 
Grading Method Report, Attitude 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message Please prepare a clean lab coat. (required from the first day) 
Other Nov. 12, 13, 14, 19, 20, Dec. 3, 4, 5, 6, 10. 
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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