Special Laboratory Work in Food Quality Design
| Numbering Code | G-AGR01 5AC40 EJ79 | Year/Term | 2022 ・ Year-round |
|---|---|---|---|
| Number of Credits | 5 | Course Type | Experiment |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | |
| Instructor name | MARUYAMA NOBUYUKI (Graduate School of Agriculture Professor) | ||
| Outline and Purpose of the Course |
1. To provide students with skills necessary to purify and quantify activities of enzymes. 2. To train students in the proper use of the confocal microscope, TEM and SEM and to give them experience in understand the relationship between the protein distribution in organella and the function. 3. To train students in analysis techniques of primary, secondary and tertiary structure of proteins. 4. To train students in gene cloning and expression of recombinant proteins. |
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| Course Goals | Students will acquire the experimental techniques needed for their research themes, develop the skills to solve problems that arise during research experiments, and correctly interpret the experimental data. | ||
| Schedule and Contents |
1. Biochemical analysis of plant proteins using such techniques as purification, isolation, quantification, qualification and enzyme activity measurement 2. Analysis of the primary, secondary, and spatial structures of plant proteins 3. Analysis of physiological effects of plant proteins and their functional properties in food 4. Analysis of the intracellular dynamics of protein 5. Analysis of recombinant proteins using genetic engineering techniques such as gene cloning, modification, and expression |
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| Evaluation Methods and Policy | Evaluation will be based on the student’s ability to plan, conduct, analyze, record, and review experiments. | ||
| Course Requirements | Basic knowledge of biochemistry, molecular biology, enzyme chemistry, spectroscopy, and food chemistry is desirable. | ||
| Study outside of Class (preparation and review) | Students are expected to read research papers related to their research themes and acquire new findings and techniques. | ||
