Experimental Course in Molecular Function of Food 2
| Numbering Code | G-AGR07 6GC18 EJ79 | Year/Term | 2022 ・ Year-round |
|---|---|---|---|
| Number of Credits | 6 | Course Type | Experiment |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | |
| Instructor name | Not fixed (Kyoto University) | ||
| Outline and Purpose of the Course | Through primary qualitative and quantitative analysis of genomic and protein fields, the student learns technical skills of functional food experiment, animal experiment and molecular cell biology. | ||
| Course Goals | Understand the basic concepts related to molecular-level experiments on food functionality, and gain a good grasp of the physiological significance of what is learned through the experiments. | ||
| Schedule and Contents |
By providing lectures on the following topics, this course will equip students with the knowledge, theories and skills necessary to conduct research on the molecular functions of food. 1. Explanation of research plans 2. Advanced use of cutting-edge analysis equipment 3. Searching and using relevant research papers and information 4. Selecting a research topic and conducting research 5. Analyzing and presenting research results 6. Key points to writing a research paper |
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| Evaluation Methods and Policy | Grading will be based on an overall assessment of reports, the thesis defense and attendance. | ||
| Course Requirements | Basic knowledge and experimental techniques related to food science and biochemistry is desirable. | ||
| Study outside of Class (preparation and review) | Preview course materials according to the course outline and review the experimental techniques and concepts learned. | ||
