Hiroshima University Syllabus

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Japanese
Academic Year 2017Year School/Graduate School School of Applied Biological Science
Lecture Code L4004004 Subject Classification Specialized Education
Subject Name 食品物理学実験
Subject Name
(Katakana)
ショクヒンブツリガクジッケン
Subject Name in
English
Laboratory Work in Applied Biophysics
Instructor UENO SATORU,HONDOU HIRONORI
Instructor
(Katakana)
ウエノ サトル,ホンドウ ヒロノリ
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte:ABS A113 (Student Laboratory)
Lesson Style Experiment Lesson Style
【More Details】
experintal exercise 
Credits 1 Class Hours/Week   Language on Instruction J : Japanese
Course Level 2 : Undergraduate Low-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 26 : Agricultural Sciences
Eligible Students 2nd year (3rd semester)
Keywords error, jow to describe a report, explanation of the results of the experiment done the day 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
Food Science
(Abilities and Skills)
・To acquire the ability to understand phenomena related to foods from scientific viewpoints, as well as skills and techniques to handle foods and food materials. Also, to summarize research results in an academic paper.
・Acquiring the skills on food production from marine and livestock resources, and being able to consider practical methods to produce the safe and highly functional foods.
・Through observations of the food manufacturing process, consider and formulate one's awareness of food science from a social viewpoint. 
Class Objectives
/Class Outline
Studying and mastering the physicochemical methods which are extrmely significant for studying food science. Understanding the importance of concepts hidden back to the experimental results. Also, it is important to realize fully how difficult a student explains their understanding to other persons. 
Class Schedule 1. The guidance (lecture)
2. Crystallization of fats (1)
3. Crystallization of fats (2)
4. Producing hydrogel and understanding its physical properties (1)
5. Producing hydrogel and understanding its physical properties (2)
6. Measuring Surface tension and additive effect of emulsifiers (1)
7. Measuring Surface tension and additive effect of emulsifiers (2)
8. Producing O/W emulsion and observation of oil droplets in the system (1)
9. Producing O/W emulsion and observation of oil droplets in the system (2)
10. Measuring the melting points of fatty acids (1)
11. Measuring the melting points of fatty acids (2)
12. Structurure Properties of fats in chocolate (1)
13. Structurure Properties of fats in chocolate (2)
14.
15.  
Text/Reference
Books,etc.
giving the text of this excise at the first lecture 
PC or AV used in
Class,etc.
X-ray diffractometer, polarized optical microscope, homomixer, thermometer, electric heater 
Suggestions on
Preparation and
Review
preparation: Reading text and understanding how to operate the next
             experiment
review: writing a report within a week of the corresponding experiment
 
Requirements absence forbidden  
Grading Method (1) Checking the presence of each time
(2) Reports
 
Message  
Other   
Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching. 
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