Experimental Course in Bioengineering2
| Numbering Code | G-AGR07 6GC22 EJ79 | Year/Term | 2022 ・ Year-round |
|---|---|---|---|
| Number of Credits | 6 | Course Type | Experiment |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | |
| Instructor name |
TANI FUMITO (Graduate School of Agriculture Professor) MATSUMIYA KENTAROU (Graduate School of Agriculture Associate Professor) KOBAYASHI TAKASHI (Graduate School of Agriculture Assistant Professor) Ogawa Takenobu (Graduate School of Agriculture Assistant Professor) |
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| Outline and Purpose of the Course | This course provides the opportunity of experimental researches concerning the scientific area of advanced bio-engineering and food science, including food chemistry, physiological functionality of foods, and food engineering to further comprehensive understanding on theories and experimental methods in this area. | ||
| Course Goals | This course enables students to design the research plans for unsolved problems in advanced bio-engineering and food science, to perform experiments by themselves, and comprehensively to consider the results obtained. | ||
| Schedule and Contents |
Research experiments are as follows. 1. Experimental studies on the gastrointestinal physiology. 2. Experimental studies on micro-fibrillation of dietary fibers and its development to functional nano-materials. 3. Experimental studies on imaging analysis of organoleptic functions of foods and its application to food informatics. 4. Experimental studies on food processing by using subcritical fluid, separation and purification of useful chemicals by enzyme application. Feedback will be performed through group discussion among the instructors and students. |
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| Evaluation Methods and Policy | Grades will be comprehensively determined by scores based on the active learning and motivation for and progress of experiments, including the numbers of attendance, the content of field notes and regular reports, oral presentations, and the thesis on master course. | ||
| Course Requirements | The basic knowledge of food chemistry, food engineering, physical chemistry, biochemistry, molecular and cellular biology is essentially required. | ||
| Study outside of Class (preparation and review) | After experiments, enough time should be consumed to consider the data obtained rapidly, precisely, and theoretically. | ||
| References, etc. | No need | ||
