Bioengineering Seminar1
| Numbering Code | G-AGR07 5GB21 SJ79 | Year/Term | 2022 ・ Year-round |
|---|---|---|---|
| Number of Credits | 3 | Course Type | Seminar |
| 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 seminar provides the opportunity for critical reading and reviewing of scientific papers in the research field of bio-engineering, including cell technology, physiology, food chemistry, and food engineering, to further comprehensive understanding on theories, experimental methods and research trends in this area and also to improve the direction of own research project. | ||
| Course Goals | This seminar enables students to approach to unsolved problems in the research field of bio-engineering from a variety of scientific scope, finally leading to resolve them by themselves. | ||
| Schedule and Contents |
Students are required to have critical reading on selected papers and present the review, and also to attend group discussion. 1. Papers concerning the gastrointestinal physiology. 2. Papers concerning micro-fibrillation of dietary fibers and its development to functional nano-materials. 3. Papers concerning imaging analysis of organoleptic functions of foods and its application to food informatics. 4. Papers concerning 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 content of presentation, and the motivation to discussion in this seminar. | ||
| Course Requirements | The basic knowledge of physical chemistry, biochemistry, molecular and cellular biology, food chemistry, and food engineering is essentially required. | ||
| Study outside of Class (preparation and review) | The scientific papers with high quality should be selected and critically read before presentation, and theoretical consideration should be performed for questions in the presentation and discussion. | ||
| References, etc. | Class handouts will be given. | ||
