Hiroshima University Syllabus

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Japanese
Academic Year 2020Year School/Graduate School School of Applied Biological Science
Lecture Code L4023005 Subject Classification Specialized Education
Subject Name 水産食品製造学実験実習
Subject Name
(Katakana)
スイサンショクヒンセイゾウガクジッケン
Subject Name in
English
Training for Marine Food Processing
Instructor ASAKAWA MANABU,HIRAYAMA MAKOTO
Instructor
(Katakana)
アサカワ マナブ,ヒラヤマ マコト
Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte
Lesson Style Practical Lesson Style
【More Details】
Processing of Marine Food 
Credits 1 Class Hours/Week   Language on Instruction B : Japanese/English
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students  
Keywords Marine products, Fish paste product, Surimi, Canned Food, Retort processing 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
Food Science
(Knowledge and Understanding)
・Specialized knowledge on useful functional substance derived from biological resources.
・Specialized knowledge of food processing technology and the development of useful materials.
(Abilities and Skills)
・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
The aims of this class are as follows.
1.Understanding utilization of marine bioresources during the prodessing of Japanese style fish paste and canned foods.
2.Understanding the character of fish protein
3.Understanding manupulation of some machines for marine food processing 
Class Schedule lesson1-15 Principle of the preparation of Japanese style fish meat paste "Fried kamaboko", "Chikuwa", processing of canned food of mackerel with tomato source

Report 
Text/Reference
Books,etc.
Marine Products in Japan(Written by E.Tanikawa, Kouseisha Kouseikaku, Japan) 
PC or AV used in
Class,etc.
PC 
Suggestions on
Preparation and
Review
Read reference book before attending the class 
Requirements none 
Grading Method Assessment is done by  attendance, attitude and results of report. 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message This class is provided in English upon request. 
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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