Hiroshima University Syllabus

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Japanese
Academic Year 2021Year 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 KATO AKI,IKUTANI MASASHI,YAMAMOTO YOSHINARI,MATSUZAKI MEI,OBITSU TAKETO,HORIUCHI HIROYUKI,UENO SATORU,YOSHIDA MASAYUKI,KUNIYOSHI HISATO,SUGINO TOSHIHISA,KOIKE KAZUHIKO,KAWAI KIYOSHI,HIRAYAMA MAKOTO,TOMINAGA RUMI,UEDA AKIHIRO
Instructor
(Katakana)
カトウ アキ,イクタニ マサシ,ヤマモト ヨシナリ,マツザキ メイ,オビツ タケト,ホリウチ ヒロユキ,ウエノ サトル,ヨシダ マサユキ,クニヨシ ヒサト,スギノ トシヒサ,コイケ カズヒコ,カワイ キヨシ,ヒラヤマ マコト,トミナガ ルミ,ウエダ アキヒロ
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)
 
 
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 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 Educational
Program
 
Criterion referenced
Evaluation
Integrative Hydrospheric Science Program
(Knowledge and Understanding)
・Basic knowledge and understanding required for studying the expertise


Applied Animal and Plant Science Program
(Knowledge and Understanding)
・Ability for comprehensive and cross-disciplinary thinking and knowledge / understandings required to see a phenomena from a broad, top-down perspective and to take action for solving problems regarding the specialized area.

・Basic knowledge and understanding required for acquiring expertise

・Knowledge and understanding regarding natural phenomena related to animal and plant production in levels of molecule, cell, and individual organism and production environment that supports the phenomena

・Knowledge and understanding regarding the mechanism of animal and plant production in fields and relation between animals and the human society and natural environment.

(Comprehensive Abilities)
・Ability to identify issues that he/she should pursue for a specific phenomenon related to animal and plant production, organize his/her own opinion, logically publish them orally and/or in writing, and discuss the topic


Food Science Program
(Knowledge and Understanding)
・Basic understanding and knowledge required for learning a specialty.

Molecular Agro-Life Science Program
(Knowledge and Understanding)
・Basic understanding and knowledge required for learning a specialty. 
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: What are Seaweeds? (Kato)·
· Aquaculture · Utilization · Preservation
Lesson 2: Theriogenology and Biotechnology (Matsuzaki)
· Fertilization of Animal · Reproductive Engineering · Animal Cell Engineering
Lesson 3: Environmental Issues in Crop Production (Ueda)
· Salinized Soil · Drought · Osmotic Adjustment · Salinity Tolerant Plant
Lesson 4: What is genome editing? (Horiuchi)
· genome editing · double strand break · repair · error
Lesson 5: Microalgae as bottoms of biological production in sea (Koike)
· marine food chain · coastal management · harmful algae
Lesson 6: Livestock Production and Feed Science (Obitsu)
· Livestock · Feed · Digestion · Metabolism
Lesson 7: Functional food using microorganism (Yamamoto)
· Food · Probiotics · Bioregulation
Lesson 8: Food processing and preservation(Kawai)
· Drying · Freezing · Freeze-drying
Lesson 9: Mind and Behavior in Fish (Yoshida)
· Behavior · Mind · Fishes
Lesson 10: Soil Functions and Nitrogen/Phosphorus Cycles (Tominaga)
· Soil · Function · Nitrogen · Phosphorus
Lesson 11: Relationship between physical properties and deliciousness of food (Ueno)
· Texture · physical properties of food · chocolate
Lesson 12: Physiological Mechanisms in Ruminants for Viable and Healthy Production (Sugino)
· Livestock Production · Metabolic Regulation · Homeostasis · Homeorhesis · Hormone
Lesson 13: Relationship of Biological Evolution and Food Resource Diversity (Hirayama)
· Bioresource · Environment · Adaptation
Lesson 14: The Immune System Essential for Our Health(Ikutani)
· Infectious disease · Cancer · Allergy
Lesson 15: Development and metamorphosis in animals (Kuniyoshi)
· Animals · Development · Metamorphosis 
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.
 
(More Details)  
Learning techniques to be incorporated  
Suggestions on
Preparation and
Review
「生命・食・環境のサイエンス」 is used as the supplementary textbook at this class. 
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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