Special Lecture for Applied Biosciences VI
| Numbering Code | G-AGR04 6DA42 LJ84 | Year/Term | 2022 ・ Intensive, First semester |
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| Number of Credits | 1 | Course Type | Lecture |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | Intensive |
| Instructor name |
TSUJIMOTO HISASHI (Part-time Lecturer) YOSHIDA KENTARO (Graduate School of Agriculture Professor) |
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| Outline and Purpose of the Course |
Wheat has evolved through interspecific hybridization. Because of polyploid nature, its genetics has developed in a different way from diploid organisms such as rice. Also, wheat is used as flour, and its dough is highly suitable for processing and used as a variety of foods such as bread, noodles, and confectionery. Even under future climate change we have to produce wheat to fill the demand from growing people. In this class, basic information for discussion on food problem will be provided through the research topics on wheat science. |
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| Course Goals | To understand the biological characteristics and research methods of wheat, one of the most important cereals in the world, and to be able to plan measures to develop wheat varieties that are resilient to climate change. | ||
| Schedule and Contents |
1. Evolution of wheat and human 2. Genetics of wheat 3. Wheat related species 4. Wheat production and flour processing 5. Wheat Breeding 6. World food and wheat 7. Toward the second green revolution 8. Feedback |
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| Evaluation Methods and Policy |
Students are evaluated by the submission of report. Refer to current year's 'Guide to Degree Programs' for attainment levels of evaluation. |
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| Course Requirements | None | ||
| Study outside of Class (preparation and review) | Students do not need to learn the subject before the class. | ||
| References, etc. | 麦の自然史, 佐藤洋一郎・加藤鎌司 編著, (北海道大学出版会), ISBN:4832981900 | ||
