Advanced Course of Bioengineering?
| Numbering Code | G-AGR07 6GA34 LJ79 | 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) MATSUMIYA KENTAROU (Graduate School of Agriculture Associate Professor) KOBAYASHI TAKASHI (Graduate School of Agriculture Assistant Professor) Ogawa Takenobu (Graduate School of Agriculture Assistant Professor) |
|||
| Outline and Purpose of the Course | The purpose of this course is to provide students with basic and applied understanding of the physical, chemical and biological operations used in bio-engineering such as cell technology, food technology and food engineering, exemplified by a practical understanding of cellular soft matter, biosensor, genomic editing, imaging of food micro-structure, food manufacturing technology used in the food industry. | |||
| Course Goals | By the end of the course, students should be able to approach to the technical problems in bio-engineering by themselves. | |||
| Schedule and Contents |
1. Physical chemistry of cellular soft matter 2. Biosensor and bio-imaging 3. Principles and application of genomic editing 4. Food micro-structure and imaging 5. Food processing technology Details concerning how to contact the instructor for feedback will be announced during class. |
|||
| Evaluation Methods and Policy | Grades will be determined by scores both on test (90%) and active learning (10%). | |||
| Course Requirements | The basic knowledge of cell biology, physical chemistry, food chemistry, and food engineering is essentially required. | |||
| Study outside of Class (preparation and review) | A student will summarize the handouts and take notes on lecture. | |||
| Textbooks | Textbooks/References | Class handouts will be given. | ||
| References, etc. | A detailed instruction will be given in class. | |||
