Numbering Code	U-LAS14 20069 LE68	Year/Term	2022 ・ Second semester
Number of Credits	2	Course Type	Lecture
Target Year	Mainly 1st & 2nd year students	Target Student	For science students
Language	English	Day/Period	Mon.2
Instructor name	CABANOS，Cerrone Salamat (Graduate School of Agriculture Associate Professor)
Outline and Purpose of the Course	This course will introduce the basics of food science. We will discuss the basic principles of food preservation in relation to processing techniques and quality control procedures. Processing effects on aesthetic and nutritional food quality of plant and animal products will also be explored.
Course Goals	1. Gain a better understanding of food science and human nutrition and communicate effectively with others in the field. 2. Learn the chemistry behind food components, food processing techiques, and develop an understanding of the commodities that make up our diet. 3. Students will also become familiar with food safety, food labeling and food packing.
Schedule and Contents	The following topics will be covered during the 14 weeks of the semester. Week 15 is an exam session and feedback class is given at week 16. Main topics 1. Science of Food A. Food Science: An Old but New Subject B. Scientific Evaluation: Being Objective C. Sensory Evaluation: The Human Factor 2. Basic Food Chemistry A. Basic Food Chemistry: The Nature of Matter B. Energy: Matter in Motion C. Ions: Charged Particles in Solution D. Water: The Universal Solvent 3. Organic Chemistry: Macronutrients A. Sugar: The Simplest of Carbohydrates B. Complex Carbohydrates: Starches, Cellulose, Gums, and Pectins C. Lipids: Nature's Flavor Enhancers D. Proteins: Amino Acids and Peptides E. Enzymes: The Protein Catalyst 4. Food Chemistry: Micro-components A. Micronutrients: Vitamins and Minerals B. Phytochemicals: The Other Food Components C. Food Analogs: Substitute Ingredients 5. Food Microbiology: Living Organisms in Food A. Fermentation: Desirable Effects of Microbes B. Food Safety: Sources of Contamination 6. Food Preservation and Packaging A. Thermal Preservation: Hot and Cold Processing B. Dehydration and Concentration: Controlling Water Activity C. Current Trends in Food Preservation: Irradiation, Packaging, and Biotechnology
Evaluation Methods and Policy	Grading: Class attendance and active participation (20%), assignment and quizzes (30%), and final exam (50%).
Course Requirements	English proficiency sufficient for understanding lectures, reading articles and texts, and participating in class discussions. A knowledge of high school biology and chemistry is also required.
Study outside of Class (preparation and review)	Students should read or listen to the required pre-class materials and submit any required assignment before the class, and come to class ready to participate in class activities.
Textbooks	Textbooks/References	Introduced during class
References, etc.	Handouts and supplemental readings will be distributed electronically and/or as a hard copy in class