Experimental Course of Fermentation Physiology and
| Numbering Code | G-AGR03 5CC29 EJ79 | Year/Term | 2022 ・ Year-round |
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| Number of Credits | 6 | Course Type | Experiment |
| 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) |
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| Outline and Purpose of the Course | Laboratory work on a specialized subject related to fermentation physiology and applied microbiology, to study the basic experimental methodology in the field of microbial biotechnology. | ||
| Course Goals | Students will acquire the basic experimental techniques of fermentation physiology and applied microbiology. | ||
| Schedule and Contents |
To underpin theory and to train techniques useful for applied microbiological research, the opportunities of experiments on the following topics are provided: 1) Screening and application of microbial functions 2) Clarification of microbial metabolism and biosynthesis at enzyme, gene and molecule levels 3) Metabolic engineering for lipids, nucleic acids, amino acids, organic acids, and sugars productions 4) Enzyme engineering for improving catalytic properties 5) Bio-process development using microorganisms 6) Application of lactic acid bacteria and gut microorganisms for probiotics 7) Application of soil microorganisms for plant growth promotion |
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| Evaluation Methods and Policy |
The obtained data will provide the basis for writing the thesis. Logical design of experiments (50%) and the level of discussion deduced from the obtained data (50%) are evaluated. Refer to '2017 Guide to Degree Programs' for attainment levels of evaluation. |
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| Course Requirements | Basic knowledge of microbiology, biochemistry, enzymology, organic chemistry, and physical chemistry is required. | ||
| Study outside of Class (preparation and review) | Collect the information on experimental procedures by reading related papers. Discuss on experimental plan with collaborators. Summarize the obtained data in detail and make discussion on it. | ||
