Fermentation Physiology and Applied Microbiology Seminar1
| Numbering Code | G-AGR03 5CB29 SJ79 | Year/Term | 2022 ・ Year-round |
|---|---|---|---|
| Number of Credits | 3 | Course Type | Seminar |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | |
| Instructor name |
OGAWA JIYUN (Graduate School of Agriculture Professor) KISHINO SHIGENOBU (Graduate School of Agriculture Associate Professor) ANDOU AKINORI (Graduate School of Agriculture Assistant Professor) UEDA MAKOTO (Graduate School of Agriculture Visiting Professor) HARA RYOTARO (Graduate School of Agriculture Program-Specific Associate Professor) TAKEUCHI MICHIKI (Graduate School of Agriculture Program-Specific Assistant Professor) AKASAKA NAOKI (Office of Society-Academia Collaboration for Innovation Project Assistant Professor) TANIMURA AYUMI (Office of Society-Academia Collaboration for Innovation Project Assistant Professor) |
||
| Outline and Purpose of the Course | Discussion and debate through the presentations on some particular topics related to fermentation physiology and applied microbiology, in order to understand basic methodology and approach in the research work to write the thesis. | ||
| Course Goals | Students will understand basic methodology of how to read the papers in applied microbiology. Students will get the knowledge of how to write the thesis and make discussion in scientific community. | ||
| Schedule and Contents |
Each student is requested to make a review presentation on one of the following topics and lead discussion from the viewpoints of fermentation physiology and applied microbiology: 1) Screening and application of microbial functions (3-6 classes) 2) Clarification of microbial metabolism and biosynthesis at enzyme, gene and molecule levels (3-6 classes) 3) Metabolic engineering for lipids, nucleic acids, amino acids, organic acids, and sugars productions (3-6 classes) 4) Enzyme engineering for improving catalytic properties / Bio-process development using microorganisms (3-6 classes) 5) Application of lactic acid bacteria and gut microorganisms for probiotics / Application of soil microorganisms for plant growth promotion (3-6 classes) |
||
| Evaluation Methods and Policy |
Based on contents and clarity of presentation. Refer to '2017 Guide to Degree Programs' for attainment levels of evaluation. |
||
| Course Requirements | Basic knowledge of microbiology, biochemistry, enzymology, organic chemistry, and physical chemistry is required. | ||
| Study outside of Class (preparation and review) | Read the papers of interest and prepare the résumé. Summarize the discussion after the presentation. | ||
