Food Science and Biotechnology III?
| Numbering Code | G-AGR07 6GA16 LJ79 | Year/Term | 2022 ・ Intensive, Second semester | |
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| Number of Credits | 1 | Course Type | Lecture | |
| Target Year | Target Student | |||
| Language | Japanese | Day/Period | Intensive | |
| Instructor name |
SUGIYAMA KEI-ICHI (Part-time Lecturer) TANI FUMITO (Graduate School of Agriculture Professor) |
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| Outline and Purpose of the Course |
Lectures are provided mainly on functional food ingredients effective for maintenance and promotion of health and prevention of lifestyle diseases. First, after mentioning the importance of literacy concerning food information and the current state of functional foods in Japan, we will review the mechanisms of lifestyle diseases such as cancer, expected functional food ingredients and their mechanisms of action. In addition, the side effects of mass intake of functional food ingredients and the concept of “hormesis” (activation of biological defense mechanism by moderate stress) are explained. |
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| Course Goals | To learn the knowledge to understand the current situation on fundamental and developmental research of functional food in Japan. With this, to acquire literacy to be able to correctly recognize and explain confusing information on food and health today. Furthermore, to deepen understanding on the research method (organic chemistry, biochemistry, molecular biology, nutrition) necessary for conducting functional food research. | |||
| Schedule and Contents |
(1) Information literacy on food and health (2) History of Functional Food in Japan (3) Mechanism of the onset of lifestyle diseases (4) Food ingredients to prevent lifestyle-related diseases (tea / condiments) (5) Food ingredients to prevent carcinogenesis (Southeast Asian vegetables) (6) Action Mechanism of Functional Food Ingredients (7) Side effects of Functional Food Ingredients Feedback: Accept questions from students and reply by email. As necessary, Q&A are made public at the time of lecture to share the information. |
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| Evaluation Methods and Policy | Attendance to all classes in the course will be required in general. Graded by class performance and term paper. | |||
| Course Requirements | Basic knowledge in organic chemistry, biochemistry, molecular biology, nutrition chemistry etc. is preferable. | |||
| Study outside of Class (preparation and review) | The issues lectured in the course are to be summarized in the term paper, while spontaneous research on the interested topics will be encouraged. | |||
| Textbooks | Textbooks/References | Handouts and LC projector will be used. | ||
