Advanced Course of Food Chemistry
| Numbering Code | G-AGR07 5GA24 LB79 | Year/Term | 2022 ・ Intensive, Second semester | |
|---|---|---|---|---|
| Number of Credits | 1 | Course Type | Lecture | |
| Target Year | Target Student | |||
| Language | Japanese and English | Day/Period | Intensive | |
| Instructor name | TANI FUMITO (Graduate School of Agriculture Professor) | |||
| Outline and Purpose of the Course | Advanced understanding of food chemistry is progressed by this lecture that covers a broad range of approaches in different disciplines to understand the interactions between food structures and digestion and health, with offerings from those involved at the forefront research in the area described below. | |||
| Course Goals | This lecture leads to the advanced understanding of food chemistry concerning the interactions between food structures and digestion and health, with offerings from those involved at the forefront research in the area described below, and then enables you to further consider and challenge to create a new food science and biotechnology. | |||
| Schedule and Contents |
The following four area is discussed. 1. Understanding the oral processing of foods, Gastrointestinal physiology 2. Food immunology 3. Colloidal science of foods |
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| Evaluation Methods and Policy | The numbers of attendance and the responses to questions and problems are comprehensively evaluated. | |||
| Course Requirements | Basic knowledge of food chemistry, food engineering, food safety, biochemistry, molecular and cellular biology, and physical chemistry is essentially required. | |||
| Study outside of Class (preparation and review) | Further consideration should be performed by critical reading of some scientific papers with high quality. | |||
| Textbooks | Textbooks/References | This lecture will use some slides and handout to be delivered. | ||
