Hiroshima University Syllabus

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Japanese
Academic Year 2020Year School/Graduate School School of Applied Biological Science
Lecture Code L4003004 Subject Classification Specialized Education
Subject Name 食品物理学
Subject Name
(Katakana)
ショクヒンブツリガク
Subject Name in
English
Applied Biophysics
Instructor UENO SATORU
Instructor
(Katakana)
ウエノ サトル
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) Weds1-4:ABS C316
Lesson Style Lecture Lesson Style
【More Details】
lecture 
Credits 2 Class Hours/Week   Language on Instruction O : Others
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students Food science course of Faculty of Applied Biological Science and oters who are interested in food science
Keywords intermolecular interactions, crystal, gel, emulsion, micelle, amorphous, lipid, protein, carbohydorate, amino acid,chocolate, margarine, cream, gelatinization, retrogradation 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
Food Science Program
(Knowledge and Understanding)
・Basic knowledge of chemistry, biology, biochemistry, microbiology, physics and mathematics, which are needed to understand food science.
・Specialized knowledge of analyzing and applying the functional mechanism of food and food materials.
・Expertise regarding food processing technologies and development of useful materials.
 
Class Objectives
/Class Outline
Understanding the various physical chemical phenomena by molecular interaction, phase transformation etc.
In order to learn above, the basical scientific term should be explained, such as intermolecular interactions, high dimentional steric structure of proptein, lipid, especially triacylglycerols and its physical properties,those of  carbohydrate. 
Class Schedule lesson1 intermolecular interaction 1
lesson2 intermolecular interaction 2
lesson3 isomers
lesson4 conformation in hydrocarbon chains
lesson5 amino acid
lesson6 protein
lesson7 lipid 1 : physical properties
lesson8 lipid 2 : crystal structures
lesson9 lipid 3 : chocolates and margarines
lesson10 emulsifiers
lesson11 emulsions and micelles
lesson12 carbohydrates
lesson13 gel and membranes
lesson14 surface tention
lesson15 foams

examination will be carried out after finishing all lectures

attending the lecture "biological physical chemistry" is helpful for understanding the contents of this lecture. 
Text/Reference
Books,etc.
resumes or printings will be given at the beginning of each lesson 
PC or AV used in
Class,etc.
contents will be supplied by computer and powerpoint software 
Suggestions on
Preparation and
Review
lesson 1-4 : the contents of "biological physical chemistry" should be studied as reference.
lesson 5-15 : Study the molecular self assembly system of biological tissues and food. 
Requirements  
Grading Method an examination after lessons : 80 %
several quiz served in lessons : 20 % 
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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