{"created":"2024-03-08T06:59:12.854136+00:00","id":2000014,"links":{},"metadata":{"_buckets":{"deposit":"523adf01-0a5e-4fde-81db-5044279c93d8"},"_deposit":{"created_by":5,"id":"2000014","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"2000014"},"status":"published"},"_oai":{"id":"oai:toshoku.repo.nii.ac.jp:02000014","sets":["1:1709879250184"]},"author_link":[],"item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Curriculum Development with Aseptic Beverage Production Training at the Core: Enabling Students to Grow as Human Resources Responsible for Food Safety","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-31","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"5","bibliographicPageEnd":"5","bibliographicPageStart":"1","bibliographicVolumeNumber":"7"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"東洋食品工業短期大学は包装食品工学科を擁する単科の２年制短期大学である．本学のカリキュラムは缶詰，レトルト食品，清涼飲料水の製造技術の教育を中心としている．包装食品製造に求められる知識と技術は，食品の加工技術，容器の特性，殺菌技術，密封技術など多分野にわたっている．それぞれの要素技術は，座学や分野別の実習・実験で学修するだけでなく，実際に食品を製造する実習において活用することで深く身につく．また，実践を経ることで学びへの強い関心や意欲が湧く．ここでは多分野の知識と技術を実践で活かす科目の１つである，アセプティック飲料製造実習とその関連科目を紹介する．この実習では一般消費者向けにPETボトル詰め緑茶飲料を製造するので，学生は製品製造へのやりがいを感じ，安全性への責任感が生まれる．また，製造を完遂するには学生同士で協働し，様々な分野の科目で得た知識と技術を活用・応用する必要がある．製品の安全性保証の鍵の一つである加熱殺菌工程を例にとり，複数の科目で学ぶ要素技術が総合的に活用されること，その過程で学生は学士力を養うことができることを紹介する．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Fujihiko Matsunaga","nameLang":"en"},{"name":"Sakiko Inatsu","nameLang":"en"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57407/0002000014","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東洋食品工業短期大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-7941","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松永藤彦","creatorNameLang":"ja"},{"creatorName":"稲津早紀子","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-03-08"}],"filename":"TCFT_Kiyo7-1_MF.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","url":{"url":"https://toshoku.repo.nii.ac.jp/record/2000014/files/TCFT_Kiyo7-1_MF.pdf"},"version_id":"d310a4d3-1487-4db6-80db-caa9687ffbb1"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"アセプティック飲料製造実習を核としたカリキュラム展開〜食の安全を担う人材として成長できる実習〜","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アセプティック飲料製造実習を核としたカリキュラム展開〜食の安全を担う人材として成長できる実習〜","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"5","path":["1709879250184"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-03-08"},"publish_date":"2024-03-08","publish_status":"0","recid":"2000014","relation_version_is_last":true,"title":["アセプティック飲料製造実習を核としたカリキュラム展開〜食の安全を担う人材として成長できる実習〜"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-09-05T06:40:31.770733+00:00"}