Experimental Course in Food Chemistry 1
| Numbering Code | G-AGR07 5GC25 EJ79 | Year/Term | 2022 ・ Year-round |
|---|---|---|---|
| Number of Credits | 6 | Course Type | Experiment |
| Target Year | Target Student | ||
| Language | Japanese | Day/Period | |
| Instructor name | TANI FUMITO (Graduate School of Agriculture Professor) | ||
| Outline and Purpose of the Course | This course provides the opportunity of experimental researches concerning the scientific area of food science, including food chemistry and food engineering, to further comprehensive understanding on theories and experimental methods in this area. | ||
| Course Goals | This course enables students to design the research plans for unsolved problems in food science, to perform experiments by themselves, and comprehensively to consider the results obtained. | ||
| Schedule and Contents |
Research experiments are as follows. 1. Experimental studies on structure and functionality of food sweet proteins. 2. Experimental and theoretical studies on food processing concerning dehydration technology. 3. Experimental and theoretical studies on food encapsulation techniques. 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 motivation for and progress of experiments, including the numbers of attendance, the content of field notes and regular reports, oral presentations, and the thesis on master course. | ||
| Course Requirements | The basic knowledge of food chemistry, food engineering, physical chemistry, biochemistry, molecular and cellular biology is essentially required. | ||
| Study outside of Class (preparation and review) | After experiments, enough time should be consumed to consider the data obtained rapidly, precisely, and theoretically. | ||
| References, etc. | No need | ||
