63600001 Food safety and health science

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School Liberal Arts Education Program

Lecture Code 63600001 Subject Classification Area Courses

Subject Name 食の安心・安全と健康科学

Subject Name
（Katakana）ショクノアンシン・アンゼントケンコウカガク

Subject Name in
English Food safety and health science

Instructor HAGURA YOSHIO,KOIZUMI HARUHIKO,NAKAYAMA TATSUYA,SAMBONGI YOSHIHIRO,SHIMAMOTO TADASHI,YAMAMOTO YOSHINARI,UENO SATORU,YANAKA NORIYUKI,FUNATO KOUICHI,FUJIKAWA YUKICHI,KAWAI KIYOSHI,HIRAYAMA MAKOTO,HOSONO KENJI,SUZUKI TAKUYA,KUMRUNGSEE THANUTCHAPORN

Instructor
(Katakana) ハグラ　ヨシオ,コイズミ　ハルヒコ,ナカヤマ　タツヤ,サンボンギ　ヨシヒロ,シマモト　タダシ,ヤマモト　ヨシナリ,ウエノ　サトル,ヤナカ　ノリユキ,フナト　コウイチ,フジカワ　ユキチ,カワイ　キヨシ,ヒラヤマ　マコト,ホソノ　ケンジ,スズキ　タクヤ,カムランシー　タナッチャポーン

Campus Across Campuses (videoconferencing, etc.) Semester/Term 1st-Year, Second Semester, 3Term

Days, Periods, and Classrooms (3T) Mon5-8：Online

Lesson Style Lecture Lesson Style
(More Details) 　

lecture, Online (simultaneous interactive), Quiz or assignment submission using Moodle

Credits 2.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 1 : Undergraduate Introductory

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 01 : Agricultural Sciences

Eligible Students

Keywords food, nutrition, function, safety, health, food resource, microorganism, technology for food production,Practical work experience, SDG_02, SDG_03, SDG_12, SDG_14, SDG_15

Special Subject for Teacher Education 　 Special Subject 　

Class Status within
Liberal Arts Education Area Courses（Courses in Natural Sciences)　Category：Biology
Expected Outcome 1. To be able to explain the formation and development processes and contemporary issues of each academic discipline.
2. To be able to explain historical and contemporary issues that span multiple academic disciplines from multifaceted perspectives.

Class Objectives
/Class Outline The phrase “medicine and one's daily diet” suggest foods are essential for maintaining health. Appropriate food-styles preventing the development of diseases are of great importance in Japanese aging society with fewer children. Further, high attention is focused on the issue of security and safety of foods. The safe supply of foods is important, and the production of foods beneficial for environment is also necessary. This lecture provides the plain explanation of these topics.

Class Schedule lesson 1: Dietary life of Japanese and brain science (Noriyuki Yanaka) 10/7
lesson 2: Marine products for human health (Makoto Hirayama) 10/7
lesson 3: The science of cheese (Yoshihiro Sambongi) 10/16
lesson 4: Intestinal function regulation by food factors (Takuya Suzuki) 10/16
lesson 5: Health function of lactic acid bacteria (Yoshinari Yamamoto) 10/21
lesson 6: Nutrition and muscle disease (Thanutchaporn Kumrungsee) 10/21
lesson 7: Japan's system for keeping security and safety of food resource (Kenji Hosono) 10/28
lesson 8: Merits and demerits of food additives (Tadashi Shimamoto) 10/28
lesson 9: Genetically modified food (Yukichi Fujikawa) 11/7
lesson 10: Yeast for producing fermented foods (Kouichi Funato) 11/7
lesson 11: Food-borne infection and intoxication (Tatsuya Nakayama) 11/11
lesson 12: Foods and Crystal Growth (Haruhiko Koizumi) 11/11
lesson 13: Deterioration and preservation of food (Kiyoshi Kawai) 11/18
lesson 14: Technology for safe and secure food production (Yoshio Hagura) 11/18
lesson 15: Developement of new health food -review and problem (Satoru Ueno) 11/25

No final examination
Assignment or quiz each time

Text/Reference
Books,etc. Y. Sambongi et al. "Introduction to Applied Biological Science for the SDGs". Kyoritsu Shuppan Co., Ltd. 2021

PC or AV used in
Class,etc. 　

(More Details) This class will be held online (Teams; simultaneous bi-directional).

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Preparing the lecture：The contents about the topics of each lecture should be examined beforehand.
Reviewing the lecture：Students should review the content of lectures, and make the incomprehensible contents clear by study-aid books.

Requirements Any students who are interesting in foods can take this lecture.

Grading Method Assignment (100 points)
A quiz will be given on Moodle for each lecture and will be scored.
Please complete by the deadline (the Sunday following the lecture: one week later).

Practical Experience Experienced

Summary of Practical Experience and Class Contents based on it #1: Teacher with experience in research at pharmaceutical company is doing a lecture on functional foods.
#3: Teacher with experience as SMEC (small and medium enterprise management consultant) is doing a lecture on fermented food.
#4: Teacher with experience in research at food company is doing a lecture on intestinal function regulation by food factors.

Message Let’s learn the accurate knowledge and consider the issues relating to foods.

Other Online・the limited number of the people who can take this class

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	Liberal Arts Education Program
Lecture Code	63600001	Subject Classification	Area Courses
Subject Name	食の安心・安全と健康科学
Subject Name （Katakana）	ショクノアンシン・アンゼントケンコウカガク
Subject Name in English	Food safety and health science
Instructor	HAGURA YOSHIO,KOIZUMI HARUHIKO,NAKAYAMA TATSUYA,SAMBONGI YOSHIHIRO,SHIMAMOTO TADASHI,YAMAMOTO YOSHINARI,UENO SATORU,YANAKA NORIYUKI,FUNATO KOUICHI,FUJIKAWA YUKICHI,KAWAI KIYOSHI,HIRAYAMA MAKOTO,HOSONO KENJI,SUZUKI TAKUYA,KUMRUNGSEE THANUTCHAPORN
Instructor (Katakana)	ハグラ　ヨシオ,コイズミ　ハルヒコ,ナカヤマ　タツヤ,サンボンギ　ヨシヒロ,シマモト　タダシ,ヤマモト　ヨシナリ,ウエノ　サトル,ヤナカ　ノリユキ,フナト　コウイチ,フジカワ　ユキチ,カワイ　キヨシ,ヒラヤマ　マコト,ホソノ　ケンジ,スズキ　タクヤ,カムランシー　タナッチャポーン
Campus	Across Campuses (videoconferencing, etc.)	Semester/Term	1st-Year, Second Semester, 3Term
Days, Periods, and Classrooms	(3T) Mon5-8：Online
Lesson Style	Lecture	Lesson Style (More Details)
lecture, Online (simultaneous interactive), Quiz or assignment submission using Moodle
Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	1 : Undergraduate Introductory
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	01 : Agricultural Sciences
Eligible Students
Keywords	food, nutrition, function, safety, health, food resource, microorganism, technology for food production,Practical work experience, SDG_02, SDG_03, SDG_12, SDG_14, SDG_15
Special Subject for Teacher Education		Special Subject
Class Status within Liberal Arts Education	Area Courses（Courses in Natural Sciences)　Category：Biology
Expected Outcome	1. To be able to explain the formation and development processes and contemporary issues of each academic discipline. 2. To be able to explain historical and contemporary issues that span multiple academic disciplines from multifaceted perspectives.
Class Objectives /Class Outline	The phrase “medicine and one's daily diet” suggest foods are essential for maintaining health. Appropriate food-styles preventing the development of diseases are of great importance in Japanese aging society with fewer children. Further, high attention is focused on the issue of security and safety of foods. The safe supply of foods is important, and the production of foods beneficial for environment is also necessary. This lecture provides the plain explanation of these topics.
Class Schedule	lesson 1: Dietary life of Japanese and brain science (Noriyuki Yanaka) 10/7 lesson 2: Marine products for human health (Makoto Hirayama) 10/7 lesson 3: The science of cheese (Yoshihiro Sambongi) 10/16 lesson 4: Intestinal function regulation by food factors (Takuya Suzuki) 10/16 lesson 5: Health function of lactic acid bacteria (Yoshinari Yamamoto) 10/21 lesson 6: Nutrition and muscle disease (Thanutchaporn Kumrungsee) 10/21 lesson 7: Japan's system for keeping security and safety of food resource (Kenji Hosono) 10/28 lesson 8: Merits and demerits of food additives (Tadashi Shimamoto) 10/28 lesson 9: Genetically modified food (Yukichi Fujikawa) 11/7 lesson 10: Yeast for producing fermented foods (Kouichi Funato) 11/7 lesson 11: Food-borne infection and intoxication (Tatsuya Nakayama) 11/11 lesson 12: Foods and Crystal Growth (Haruhiko Koizumi) 11/11 lesson 13: Deterioration and preservation of food (Kiyoshi Kawai) 11/18 lesson 14: Technology for safe and secure food production (Yoshio Hagura) 11/18 lesson 15: Developement of new health food -review and problem (Satoru Ueno) 11/25 No final examination Assignment or quiz each time
Text/Reference Books,etc.	Y. Sambongi et al. "Introduction to Applied Biological Science for the SDGs". Kyoritsu Shuppan Co., Ltd. 2021
PC or AV used in Class,etc.
(More Details)	This class will be held online (Teams; simultaneous bi-directional).
Learning techniques to be incorporated
Suggestions on Preparation and Review	Preparing the lecture：The contents about the topics of each lecture should be examined beforehand. Reviewing the lecture：Students should review the content of lectures, and make the incomprehensible contents clear by study-aid books.
Requirements	Any students who are interesting in foods can take this lecture.
Grading Method	Assignment (100 points) A quiz will be given on Moodle for each lecture and will be scored. Please complete by the deadline (the Sunday following the lecture: one week later).
Practical Experience	Experienced
Summary of Practical Experience and Class Contents based on it	#1: Teacher with experience in research at pharmaceutical company is doing a lecture on functional foods. #3: Teacher with experience as SMEC (small and medium enterprise management consultant) is doing a lecture on fermented food. #4: Teacher with experience in research at food company is doing a lecture on intestinal function regulation by food factors.
Message	Let’s learn the accurate knowledge and consider the issues relating to foods.
Other	Online・the limited number of the people who can take this class
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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