Food Safety University of Tsukuba
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.
To acquire knowledge on food safety from the viewpoints of chemical, biological, and physical hazards, toxicology, pasteurization/sterilization, and food safety standards and to understand the general aspects on food safety.
Expertise, English language proficiency
The students will be graded based on the reports submitted after each lecture.
Overview of food safetyRisk and hazard, historical aspects of food safetyOverview of toxicology, toxicological endpoints, safety factor, determination of standards, negligible riskChemical hazard 1: overview of natural toxins (unintended contaminants such as mycotoxins, hazardous elements, marine toxins, and cooked food toxins)Chemical hazard 2: overview of intendedly-used chemicals such as food additives and pesticides; ADI, determination of standards for food additives and pesticides; their actual contents in foodMicrobial hazard1: progress in microbiology and prolonged life expectancy; hazardous micororganisms such as bacteria, yeasts, parasites, and virusesMicrobial hazard 2: detection of microbes, injured bacteria, Multiplex PCRPhysical hazard: radio active substances, glass, metalPasteurization/sterilization methods such as heat treatment, high pressure treatment, and other novel technologiesFood safety standards; international food safety standards by Codex Alimentarius Commission; World Trade Organization (WTO); SPS agreement; TBT agreement; establishment of international food safety standards
Online Course Requirement
Site for Inquiry
Link to the syllabus provided by the university