| 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
（Katakana） |
ショクヒンエイセイガクジッケン |
Subject Name in
English |
Laboratory Work in Food Hygiene |
| Instructor |
NAKAYAMA TATSUYA,SHIMAMOTO TADASHI |
Instructor
(Katakana) |
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
Program
(Applicable only to targeted subjects for undergraduate students) | |
|---|
Criterion referenced
Evaluation
(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 |
Text/Reference
Books,etc. |
Not specified. Lab textbook will be provided. |
PC or AV used in
Class,etc. |
|
| (More Details) |
PowerPoint |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
Prepare and review for each lesson |
| Requirements |
|
| 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. |