Special Laboratory Work in Quality Analysis and Assessment1
| Numbering Code | G-AGR01 5AC42 EB79 | Year/Term | 2022 ・ Year-round |
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| Number of Credits | 5 | Course Type | Experiment |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | |
| Instructor name |
OIKAWA AKIRA (Graduate School of Agriculture Professor) HAYASHI YUKAKO (Graduate School of Agriculture Associate Professor) |
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| Outline and Purpose of the Course |
The objective of this course is making students to master various techniques for doing research on Quality Analysis and Assessment. Techniques are as follows: 1) Chemical analyses and spectroscopy of food components 2) Rheology 3) Observation techniques by various microscopies 4) Physiology 5) Cell Imazing 6) Neural physiology 7) Behavioral approach 8) Colloidal science 9) Interfacial Science 10) GC-MS 11) LC-MS 12) Enzymology |
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| Course Goals | This course will provide students with the basic techniques related to research on food quality assessment. | ||
| Schedule and Contents |
1. Quality assessment of food crops Students will develop efficient and correct quality assessment methods related to the processing characteristics of grains and vegetables, such as wheat and soybeans. In order to do so, it is necessary to learn the methods of analyzing the ingredients within the crops, such as various types of chromatography and mass spectrometry, while gaining a good grasp of the characteristics of processed foods by using a wide range of methods in such areas as colloidal science, rheology, spectroscopy, and enzyme chemistry. 2. Quality control of foods containing fat Students will engage in research to identify factors that determine the quality of food products containing emulsion or other fat content, such as the physical and chemical stability of fat, taste and smell preferences, and physiological functions such as absorption efficiency. Students will also examine various approaches to quality control. 3. Research on taste receptor function Students will engage in research to explain the taste receptor mechanism for detecting taste-modifying substances in food by using such methods as nerve response measurement, cellular imaging, and immunostaining. In addition, by taking ethological approaches using laboratory animals, students will verify that data obtained from neurophysiological experiments are also applicable at the level of individual organism. Further, students will identify the receptor molecules involved in taste perception using molecular biological techniques. Since this course consists of laboratory experiments, it is not possible to set the number of classes in advance. Time will be set aside for feedback during the last week of each of the first and second semesters. Feedback: The instructor will be available in his office during the feedback period to answer questions from students. |
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| Evaluation Methods and Policy | The instructor will provide students with opportunities to seek individual guidance. Each student will discuss the results obtained from research and his/her interpretation of the results, and evaluation will be based on the student’s levels of achievement and mastery of the research topics and techniques learned in this course. In addition, students will be asked to present their research outcomes to other members of the relevant fields during seminars and the like, and student evaluation will be overall assessment by taking into account not only research outcomes but also reports and contents of Q&A sessions. | ||
| Course Requirements |
Basic knowledge of food chemistry, analytical chemistry, rheology, spectrometry, biochemistry, physiology, and molecular biology is desirable. |
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| Study outside of Class (preparation and review) | Students are required to familiarize themselves with basic knowledge before the experiments by reading technical documents and scholarly articles related to experimental techniques. In addition, using the methods described in experiment manuals and academic articles as reference, students will enhance their understanding of experimental procedures and result analysis methods in advance. | ||
