Quality Analysis and Assessment
| Numbering Code | G-AGR01 5AA14 LJ79 | Year/Term | 2022 ・ First semester |
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| Number of Credits | 2 | Course Type | Lecture |
| Target Year | Target Student | ||
| Language | Japanese and English | Day/Period | Fri.1 |
| Instructor name |
OIKAWA AKIRA (Graduate School of Agriculture Professor) HAYASHI YUKAKO (Graduate School of Agriculture Associate Professor) |
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| Outline and Purpose of the Course |
Methodologies and technologies for analyzing and evaluating the quality of foods are overviewed according the following topics. 1) Chemical structure and physical properties of food components 2)Food microstructure: Observation and relation to food quality 3)Mechanism of taste sensation and olfactory 4)Enzymatic approach for improving the quality of foods |
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| Course Goals | The objective of this course is to provide students with the basic knowledge and latest advances in food quality evaluation. | ||
| Schedule and Contents |
Week 1: Introduction, what is food quality? (Matsumura) Weeks 2 to 5: Molecular structure and functionality of food components (Matsumura) Weeks 6 to 9: Improving food quality by regulating the supermolecular structure of food. Weeks 10 to 12: Mechanisms of gustation and olfaction (Hayashi) Weeks 13 and 14: Improving food quality using enzymes (Matsumura) Time will be set aside for feedback in the last week of the course. The course content is subject to change depending on the students’ learning progress. |
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| Evaluation Methods and Policy |
Students’ understanding of food quality evaluation methods and their knowledge of food quality improvement methods will be evaluated by the following means: Grade earned in a report examination (50%) and class performance (50%) Class performance includes attendance and grades earned in short reports assigned every 2 to 3 classes. |
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| Course Requirements | Basic knowledge of food chemistry, biochemistry, and physiology is desirable. | ||
| Study outside of Class (preparation and review) | Preview materials that are assigned from time to time (e.g., technical books, scientific papers). In addition, organize important concepts learned in the lecture after class. | ||
