| Academic Year |
2024Year |
School/Graduate School |
Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Food and AgriLife Science |
| Lecture Code |
WC203100 |
Subject Classification |
Specialized Education |
| Subject Name |
食品衛生微生物学I |
Subject Name
（Katakana） |
ショクヒンエイセイビセイブツガクイチ |
Subject Name in
English |
Microbiology for Food Safety I |
| Instructor |
NAKAYAMA TATSUYA,OKINAKA YASUSHI |
Instructor
(Katakana) |
ナカヤマ タツヤ,オキナカ ヤスシ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
1st-Year, First Semester, 1Term |
| Days, Periods, and Classrooms |
(1T) Inte：Online |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
|
PowerPoint
lecture , discussion, presentation by students |
| Credits |
2.0 |
Class Hours/Week |
|
Language of Instruction |
B
:
Japanese／English |
| Course Level |
6
:
Graduate Advanced
|
| Course Area（Area） |
26
:
Biological and Life Sciences |
| Course Area（Discipline） |
01
:
Agricultural Sciences |
| Eligible Students |
|
| Keywords |
keywords：food safety, foodborne pathogens, epidemiological analysis, presentation, presentation skill
|
| 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) | |
|---|
Class Objectives
/Class Outline |
1) Understand the method for the rapid detection and epidemiological analysis , and the prevention of microorganisms in food
2) Obtain an oral presentation skill that is good enough as a graduate student |
| Class Schedule |
lesson1（Nakayama) Epidemiology and globalization of foodborne disease
lesson2（Nakayama) Trend of foodborne disease (overview)
lesson3（Nakayama）Gran-positive and negative bacteria
lesson4 (Nakayama) Food poisoning caused by gram-negative bacteria
lesson5 (Nakayama) Food poisoning caused by gram-positive bacteria and norovirus
lesson6 (Nakayama) International collaboration research on Food Microbiology
lesson7 (Nakayama) Prevention and control agents used in food industry (overview)
lesson8 (Nakayama) Physical, chemical and biological methods for food preservation
lesson9 (Nakayama) Simple and rapid detection methods for foodborne bacteria (genetic and immunological methods)
lesson10 (Nakayama) Molecular epidemiological analysis of bacteria
lesson11 (Okinaka) Oral presentation technique 1.
lesson12 (Okinaka) Oral presentation technique 2.
lesson13 (Okinaka) Demonstration of a good oral presentation 1
lesson14 (Okinaka) Demonstration of a good oral presentation 2
lesson15 (Okinaka) Summary
No exam.
Teams (No.11～15) :Real-time participation is mandatory. If it does not come true for some reason, we will respond individually. |
Text/Reference
Books,etc. |
Handouts will be distributed in the lesson on moodle. |
PC or AV used in
Class,etc. |
|
| (More Details) |
PowerPoint (movie) (No.1-10)
Teams (No.11～15) |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
Prepare and review for each lesson. |
| Requirements |
|
| Grading Method |
No.1~10 assignment (100)
No.11~15 presentation(50) , assignment (50) |
| Practical Experience |
|
| Summary of Practical Experience and Class Contents based on it |
|
| Message |
This class will be provided on moodle or Teams.
This class will be provided in English upon request. |
| 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. |