Hiroshima University Syllabus

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Academic Year 2020Year School/Graduate School Liberal Arts Education Program
Lecture Code 63491001 Subject Classification Area Courses
Subject Name 生命・食・環境のサイエンス
Subject Name
Subject Name in
Life, food, and environmental sciences
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) Mon5-8:IAS K107
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 Other than students in the School of Applied Biological Science
Keywords SDG_1, SDG_2, SDG_3, SDG_9, SDG_12, SDG_13, SDG_14, SDG_15, biological science, agriculture, food issues, environmental problems 
Special Subject for Teacher Education   Special Subject  
Class Status within
Liberal Arts Education
Expected Outcome 
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: Amazing Biological Production in Deep Sea (Naganuma)
· Submarine Volcano · Chemical Synthesis · Symbiosis · Tubeworm
Lesson 5: Physiological Mechanisms in Ruminants for Viable and Healthy Production (Sugino)
· Livestock Production · Metabolic Regulation · Homeostasis · Homeorhesis · Hormone
Lesson 6: Marine Biotoxins in Food Safety and Security (Asakawa)
· Toxic Shellfish · Shellfish Poison · Seaweed Poison
Lesson 7: Biological Communities on Oyster Raft (Saito)
· Oyster Production · Attaching Organisms · Damages by Other Organisms
Lesson 8: Soil Functions and Nitrogen/Phosphorus Cycles (Tominaga)
· Soil · Function · Nitrogen · Phosphorus
Lesson 9: Food Production Technology and Management (Hagura)
· Unit Operation · Process Flow · Management for Safety and Sanitation · Quality Control
Lesson 10: Science of Lactic Acid Bacteria and Bifidobacteria (Fujii)
· Lactic Acid Bacteria · Bifidobacteria · Structural Classification · Fermentation
Lesson 11: What are Seaweeds? (Kato)
· Aquaculture · Utilization · Preservation
Lesson 12: Theriogenology and Biotechnology  (Matsuzaki)
· Fertilization of Animal · Reproductive Engineering · Animal Cell Engineering
Lesson 13: Mind and Behavior in Fish (Yoshida)
· Brain · Behavior · Mind · Fishes
Lesson 14: Disease Prevention by Dietary Factors (Suzuki)
· Food Function · Lifestyle Related Disease · Dietary Fiber · Foods for Specified Health Use
Lesson 15: Food Satety (Food Additives and Endocrine Disruptor) (Shimamoto)
· Acceptable Daily Intake · Dioxin · Sex Hormone 
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
Handouts, Power Point, Liquid-crystal projector 
Suggestions on
Preparation and
「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. 117-120
Lesson 5: p. 59-61
Lesson 6: p. 175-178
Lesson 7: p. 121-124
Lesson 8: p. 87-90
Lesson 9: p. 189-191
Lesson 10: p. 165-167
Lesson 11: p. 151-153
Lesson 12: p. 47-50
Lesson 13: p. 28-30
Lesson 14: p. 161-164
Lesson 15: p. 172-174 
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  
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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