Food Quality Design and Development (Advanced Course)
| Numbering Code | G-AGR01 5AA13 LJ79 | Year/Term | 2022 ・ First semester |
|---|---|---|---|
| Number of Credits | 2 | Course Type | Lecture |
| Target Year | Target Student | ||
| Language | Japanese and English | Day/Period | Fri.4 |
| Instructor name | MARUYAMA NOBUYUKI (Graduate School of Agriculture Professor) | ||
| Outline and Purpose of the Course | Dominant proteins of major food crops such as wheat, corn, rice and soybean are seed storage proteins and synthesized in the endoplasmic reticulum and accumulated in the protein storage vacuoles. To accumulate genetically modified high quality proteins in the protein storage vacuoles, it is necessary to understand the accumulation mechanism of seed protein. The objective of this course is for student to understand molecular mechanisms of protein folding and quality control and cellular response to accumulated unusual proteins in the endoplasmic reticulum. | ||
| Course Goals | The learning objectives are to acquire the most current knowledge of cellular mechanisms underlying the biosynthesis and accumulation of plant-based proteins in plant cells and of the structures and processing characteristics of such proteins, and to be able to examine the issues relevant to genetic modification and development for practical use. | ||
| Schedule and Contents |
The course will cover topics such as those described below by incorporating the most current information available: 1. Molecular mechanisms underlying the quality control of proteins in the endoplasmic reticulum (1-4 sessions: Urade) 2. Signals transmitted by the endoplasmic reticulum and their significance (5-6 sessions: Urade) 3. Intracellular transport and accumulation mechanisms of seed storage proteins (7-9 sessions: Maruyama) 4. Structures and processing characteristics of plant-based food proteins (10-14 sessions: Urade, Maruyama) |
||
| Evaluation Methods and Policy | Evaluation will be based on reports and attendance.Refer to '2017 Guide to Degree Programs' for attainment levels of evaluation. | ||
| Course Requirements | Basic knowledge of biochemistry, molecular biology, and food chemistry is desirable. | ||
| Study outside of Class (preparation and review) | Students are required to study the original papers listed in the distributed materials. | ||
