| Academic Year |
2024Year |
School/Graduate School |
School of Applied Biological Science |
| Lecture Code |
L4025005 |
Subject Classification |
Specialized Education |
| Subject Name |
食品工場見学 |
Subject Name
（Katakana） |
ショクヒンコウジョウケンガク |
Subject Name in
English |
Food factory inspection |
| Instructor |
KOIZUMI HARUHIKO |
Instructor
(Katakana) |
コイズミ ハルヒコ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
3rd-Year, First Semester, Intensive |
| Days, Periods, and Classrooms |
(Int) Inte |
| Lesson Style |
Practical |
Lesson Style
(More Details) |
|
| Preparatory learning and factory inspection, report writing |
| 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 |
Food Processing, Food Production, Quality Control, Traceability, HACCP, ISO |
| Special Subject for Teacher Education |
|
Special Subject |
|
Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students) | Considering and constructing an awareness of issues in food science from a societal perspective. |
|---|
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) | Food Science Program
（Abilities and Skills）
・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 |
This course aims for students to concretely learn about the actual situation surrounding machine equipment, processing, waste water (waste) handling, hygiene control, quality control, etc., at food manufacturing sites by visiting them; and to expand and deepen the knowledge they have obtained in classes regarding food products, food processing, and food manufacturing. |
| Class Schedule |
Class 1: Preparatory Learning 1
Class 2: Preparatory Learning 2
Class 3: Preparatory Learning 3
Class 4: Preparatory Learning 4
Class 5: Preparatory Learning 5
Class 6: Factory Inspection 1
Class 7: Factory Inspection 1
Class 8: Factory Inspection 2
Class 9: Factory Inspection 2
Class 10: Factory Inspection 3
Class 11: Factory Inspection 3
Class 13: Report Writing 1
Class 14: Report Writing 2
Class 15: Report Writing 3
Class 16: Report Writing 4
Approximately five times of on-campus lectures and preparatory learning are planned. Off-campus factory inspections will be held in mid-September.
Details will be shared in advance.
1. Food Industry Overview (Lecture)
2. Preparatory Learning Regarding Companies to be Visited
3. Inspection of Food Factories and Other Related Factories
4. Report Writing
|
Text/Reference
Books,etc. |
Will be distributed. |
PC or AV used in
Class,etc. |
|
| (More Details) |
Texts, distributed materials, audio materials, video images (videos/PC/other image materials) |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
Preparation:
-Look up keywords and related topics in advance.
-Review the current situation surrounding Japan’s food industry in advance, and ensure you are familiar with noteworthy points, issues, etc.
-Attend factory inspections and actively participate. Thoroughly study the companies we will be visiting and related fields in advance.
Review:
-Summarize in a report the knowledge, etc., you have gained by engaging in factory inspections.
|
| Requirements |
|
| Grading Method |
Comprehensively evaluated based on attitude/approach to class and attendance (50%) and an inspection report (50%). |
| 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. |