Hiroshima University Syllabus

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Japanese
Academic Year 2020Year School/Graduate School School of Applied Biological Science
Lecture Code L0002001 Subject Classification Specialized Education
Subject Name 生物生産学入門
Subject Name
(Katakana)
セイブツセイサンガクニュウモン
Subject Name in
English
Introduction to Applied Biological Sciences
Instructor UEDA AKIHIRO,SHIMAMOTO TADASHI,MATSUZAKI MEI,FUJII SOTARO,OBITSU TAKETO,HAGURA YOSHIO,ASAKAWA MANABU,YOSHIDA MASAYUKI,NAGANUMA TAKESHI,SAITOU HIDETOSHI,SAKAI YOICHI,SUGINO TOSHIHISA,SUZUKI TAKUYA,KATO AKI,TOMINAGA RUMI
Instructor
(Katakana)
ウエダ アキヒロ,シマモト タダシ,マツザキ メイ,フジイ ソウタロウ,オビツ タケト,ハグラ ヨシオ,アサカワ マナブ,ヨシダ マサユキ,ナガヌマ タケシ,サイトウ ヒデトシ,サカイ ヨウイチ,スギノ トシヒサ,スズキ タクヤ,カトウ アキ,トミナガ ルミ
Campus Higashi-Hiroshima Semester/Term 1st-Year,  First Semester,  1Term
Days, Periods, and Classrooms (1T) Tues1-2,Thur1-2:ABS C314
Lesson Style Lecture Lesson Style
【More Details】
Online lecture using Bb9 
Credits 2.0 Class Hours/Week   Language on Instruction J : Japanese
Course Level 1 : Undergraduate Introductory
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students Compulsory subject of Faculty of Applied Biological Science
Keywords biological science, agriculture, food issues, environmental problems 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
 
Class Objectives
/Class Outline
The aim of the class is to study the basic knowledge of agricultural sector and to understand the biological science, food issues, environmental problems. 
Class Schedule Lesson 1: Environmental Issues in Crop Production (Ueda)
· Introduction
· Salinized Soil · Drought · Osmotic Adjustment · Salinity Tolerant Plant
Lesson 2: Livestock Production and Feed Science (Obitsu)
· Livestock · Feed · Digestion · Metabolism
Lesson 3: Strategies and Life History of Fish (Sakai)
· Reef fish · Survival Strategy · Reproductive Strategy · Ecotourism
Lesson 4: Physiological Mechanisms in Ruminants for Viable and Healthy Production (Sugino)
· Livestock Production · Metabolic Regulation · Homeostasis · Homeorhesis · Hormone
Lesson 5: Amazing Biological Production in Deep Sea (Naganuma)
· Submarine Volcano · Chemical Synthesis · Symbiosis · Tubeworm
Lesson 6: Marine Biotoxins in Food Safety and Security (Asakawa)
· Toxic Shellfish · Shellfish Poison · Seaweed Poison
Lesson 7: Soil Functions and Nitrogen/Phosphorus Cycles (Tominaga)
· Soil · Function · Nitrogen · Phosphorus
Lesson 8: Food Production Technology and Management (Hagura)
· Unit Operation · Process Flow · Management for Safety and Sanitation · Quality Control
Lesson 9: Science of Lactic Acid Bacteria and Bifidobacteria (Fujii)
· Lactic Acid Bacteria · Bifidobacteria · Structural Classification · Fermentation
Lesson 10: Disease Prevention by Dietary Factors (Suzuki)
· Food Function · Lifestyle Related Disease · Dietary Fiber · Foods for Specified Health Use
Lesson 11: Biological Communities on Oyster Raft (Saito)
· Oyster Production · Attaching Organisms · Damages by Other Organisms
Lesson 12: Mind and Behavior in Fish (Yoshida)
· Brain · Behavior · Mind · Fishes
Lesson 13: What are Seaweeds? (Kato)
· Aquaculture · Utilization · Preservation
Lesson 14: Theriogenology and Biotechnology (Matsuzaki)
· Fertilization of Animal · Reproductive Engineering · Animal Cell Engineering
Lesson 15: Food Additives and Endocrine Disruptor (Shimamoto)
· Acceptable Daily Intake · Dioxin · Sex Hormone 
Text/Reference
Books,etc.
Text book: 「生命・食・環境のサイエンス」共立出版 ISBN978-4-320-05717-3
The text book (written in Japanese) is available for purchase at University COOP shop 
PC or AV used in
Class,etc.
Handouts, Power Point, Liquid-crystal projector 
Suggestions on
Preparation and
Review
「生命・食・環境のサイエンス」 is used as the textbook at this class. Do preparation and review of the designated page of every each lesson using the textbook.

Lesson 1: p. 79-82
Lesson 2: p. 55-58
Lesson 3: p. 133-136
Lesson 4: p. 59-61
Lesson 5: p. 117-120
Lesson 6: p. 175-178
Lesson 7: p. 87-90
Lesson 8: p. 189-191
Lesson 9: p. 165-167
Lesson 10: p. 161-164
Lesson 11: p. 121-124
Lesson 12: p. 28-30
Lesson 13: p. 151-153
Lesson 14: p. 47-50
Lesson 15: p. 172-174 
Requirements  
Grading Method Instructors impose a quiz or report at each lesson and evaluate on a 100-point scale. 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
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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