Course Overview

The lecture provides an overview of food safety: historical aspects, biological, chemical, and physical hazards, their risks, toxicological endpoints, safety factors, determination of standards, negligible risks, risk analysis, and so forth. Biological hazards include bacteria, parasites, and viruses. As for bacterial hazards, detection methods such as conventional plating and multiplex PCR as well as injured bacteria will be introduced. The chemical hazards include unintended contaminants such as mycotoxins, marine toxins, and cooked food toxins and intendedly-used chemicals such as food additives and pesticides. Physical hazards will be radio active substances, glass, and metals. In terms of safety measures for biological hazards, pasteurization/sterilization processes (e.g. heat treatment, high pressure treatment, and other novel technologies) will be explained as well as daily practices at home. For promoting fair food trade in the framework of World Trade Organization, Codex Alimentarius Commission plays an important role via establishment of international food safety standards.

Learning Achievement

Competence

Expertise, English language proficiency

Course prerequisites

Grading Philosophy

The students will be graded based on the reports submitted after each lecture.

Course schedule

Course type

Lectures

Online Course Requirement

Instructor

Yamamoto Kazutaka,Nagashima Hitoshi,Villareal Myra Orlina

Other information

Lecture is conducted in English.
Online(Asynchronous)

Site for Inquiry

Link to the syllabus provided by the university