Seminar in Molecular Function of Food 1
| Numbering Code | G-AGR07 5GB17 SJ79 | Year/Term | 2022 ・ Year-round |
|---|---|---|---|
| Number of Credits | 3 | Course Type | Seminar |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | |
| Instructor name | Not fixed (Kyoto University) | ||
| Outline and Purpose of the Course | The purpose of this course is to study the theoretical principles of food function and various lifestyle-related diseases such as diabetes and atherosclerosis. The student learns presentation skills of functional food experiment, animal experiment and molecular cell biology. | ||
| Course Goals | Understand the basic concepts related to the functionality of food and gain insight into the industrial applications of the concepts learned in this course. | ||
| Schedule and Contents |
Weeks 1 to 8: Students will select the latest research papers published outside of Japan related to the molecular functions of food, explain the details of the papers using an outline and PowerPoint slides, express their views, and engage in discussions with other students. The instructor will provide additional explanations during discussions to help students enhance their understanding of the course material. Weeks 9 to 15: Students specializing in molecular functions of food will develop presentation skills by preparing a research plan, summarizing the research results, and delivering an oral presentation. |
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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 of food science, biochemistry, physiology, and nutritional science is desirable. | ||
| Study outside of Class (preparation and review) |
Students are encouraged to preview and review materials according to the course outline. Details concerning how to contact the instructor for feedback will be provided in class. |
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