Food Science and Biotechnology V
| Numbering Code | G-AGR07 6GA18 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 | Part-time Lecturer (Part-time Lecturer) | ||
| Outline and Purpose of the Course | The objective of this course is to examine the functional substances and safety-related substances contained in food from multiple perspectives. In particular, this course will explain in detail the methods used to research allergy, which is closely associated with food safety, and introduce students to examples of safety measures taken in this regard. | ||
| Schedule and Contents |
Course outline and description 1-2 classes will be spent on each of the topics covered, including the following: 1. Functional substances in food 2. Functional substances in food and disease prevention 3. Pathogenesis of food allergy 4. Food allergens 5. Food with decreased allergens |
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| Evaluation Methods and Policy | Grading will be based on attendance, reports, and examination. | ||
| Course Requirements | None. | ||
