| Academic Year |
2025Year |
School/Graduate School |
School of Applied Biological Science |
| Lecture Code |
L4020005 |
Subject Classification |
Specialized Education |
| Subject Name |
食品微生物学 |
Subject Name
（Katakana） |
ショクヒンビセイブツガク |
Subject Name in
English |
Food Microbiology |
| Instructor |
SHIMAMOTO TADASHI |
Instructor
(Katakana) |
シマモト タダシ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
3rd-Year, First Semester, 1Term |
| Days, Periods, and Classrooms |
(1T) Fri1-4：ABS C201 |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
Face-to-face |
| Lecture |
| Credits |
2.0 |
Class Hours/Week |
4 |
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 |
Structure of microorganisms, Gene, Antibiotics, Fermentation and spoilage, Food and microorganisms |
| 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
（Knowledge and Understanding）
・Basic knowledge of such as chemistry, biology, biochemistry, microbiology, physics, and mathematics required for understanding food science.
・Expertise and ethics of science and technology regarding analysis and evaluation methods for safety of food and
food material.
Molecular Agro-Life Science Program
（Knowledge and Understanding）
・Knowledge and understanding regarding organic molecule, cell, individual organism, and population |
|---|
Class Objectives
/Class Outline |
The aim of this class is to understand the relationship between food and microorganisms and how microorganisms are used for food production. |
| Class Schedule |
lesson 1 Introduction, Topics about food microbiology
lesson 2 Structure of microorganisms
lesson 3 Growth of microorganisms
lesson 4 Metabolism by microorganisms
lesson 5 Gene structures and functions (1)
lesson 6 Gene structures and functions (2)
lesson 7 Antibiotics action
lesson 8 Antimicrobial-resistant bacteria
lesson 9 Spoilage of foods
lesson 10 Utilization of microorganisms (fermented foods 1)
lesson 11 Utilization of microorganisms (fermented foods 2)
lesson 12 Utilization of microorganisms (fermented foods 3)
lesson 13 Utilization of microorganisms (probiotics) (Shimamoto)
lesson 14 Industrial application of microorganisms (Shimamoto)
lesson 15 Gene engineering and biotechnology (Shimamoto)
Conduct the final exam (face-to-face). Assign assignments or quizzes after each class.
Lectures will be held face-to-face. |
Text/Reference
Books,etc. |
No textbooks. Handouts will be provided at the biginning of each class. |
PC or AV used in
Class,etc. |
Handouts, moodle |
| (More Details) |
PowerPoint (Shimamoto) |
| Learning techniques to be incorporated |
Quizzes/ Quiz format, Post-class Report |
Suggestions on
Preparation and
Review |
A review of the lecture is essential to answer each assignment or quiz. |
| Requirements |
|
| Grading Method |
Evaluation will be based on the total score of the final exam and post-lecture assignments or quizzes (final exam: 60 points; assignments/quizzes: 40 points). |
| Practical Experience |
|
| Summary of Practical Experience and Class Contents based on it |
|
| Message |
|
| Other |
Assignments and quizzes submitted without attending the lecture will be invalid. |
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. |