Food Science and Biotechnology VI?
| Numbering Code | G-AGR07 6GA19 LJ79 | Year/Term | 2022 ・ Intensive, Second semester | |
|---|---|---|---|---|
| Number of Credits | 1 | Course Type | Lecture | |
| Target Year | Target Student | |||
| Language | Japanese | Day/Period | Intensive | |
| Instructor name | Not fixed (Kyoto University) | |||
| Outline and Purpose of the Course | The purpose of this course is to provide students with a basic understanding of the physical, chemical and biological operations used in food manufacturing processes as well as a practical understanding of the process monitoring and control used in the food industry. | |||
| Course Goals | By the end of the course, students should be able to approach to the technical problems in food process control by themselves. | |||
| Schedule and Contents |
1. Physical operations in food processing 2. Chemical operations in food processing 3. Biological operations in food processing 4. Design and operations of bioreactor system 5. Process monitoring in food processing Details concerning how to contact the instructor for feedback will be announced during class. |
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| Evaluation Methods and Policy | Grades will be determined by scores both on quiz (40%) and report(60%). | |||
| Course Requirements | It is desirable to have the basic knowledge of Food Chemistry and Food Engineering. | |||
| Study outside of Class (preparation and review) | A student will summarize the handouts and take notes on lecture. | |||
| Textbooks | Textbooks/References | Class handouts will be given. | ||
| References, etc. | A detailed instruction will be given in class. | |||
