Hiroshima University Syllabus

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Japanese
Academic Year 2020Year School/Graduate School School of Applied Biological Science
Lecture Code L4005006 Subject Classification Specialized Education
Subject Name 食品工学
Subject Name
(Katakana)
ショクヒンコウガク
Subject Name in
English
Food Engineering
Instructor HAGURA YOSHIO,KAWAI KIYOSHI
Instructor
(Katakana)
ハグラ ヨシオ,カワイ キヨシ
Campus   Semester/Term 2nd-Year,  Second Semester,  4Term
Days, Periods, and Classrooms (4T) Weds1-4:ABS C316
Lesson Style Lecture Lesson Style
【More Details】
Lecture 
Credits 2 Class Hours/Week   Language on Instruction J : Japanese
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students  
Keywords  
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.
・Expertise regarding food processing technologies and development of useful materials.

(Abilities and Skills)
・Through observations of the food manufacturing process, consider and formulate one's awareness of food science from a social viewpoint. 
Class Objectives
/Class Outline
In this lecture, the unit operation on the food engineering is explained.   
Class Schedule lesson1 Features of the food engineering
lesson2 Engineering handling of foods 1
lesson3 Theoretical formula and dimensionless formula
lesson4 Quantity theory for food engineering
lesson5 Fluid flow 1
lesson6 Fluid flow 2
lesson7 Particle motion in fluid
lesson8 Conductive heat transfer
lesson9 Convective heat transfer
lesson10 Mass transfer
lesson11 Sterilization
lesson12 Quality control
lesson13 Thermal physical properties  
lesson14 Mechanical properties
lesson15 Engineering handling of foods 2 
Text/Reference
Books,etc.
Nothing 
PC or AV used in
Class,etc.
Powerpoint 
Suggestions on
Preparation and
Review
Preparations for class are necessary 
Requirements  
Grading Method Examination80%, Exercises20% 
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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