Hiroshima University Syllabus

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Academic Year 2021Year School/Graduate School School of Applied Biological Science
Lecture Code L9816001 Subject Classification Specialized Education
Subject Name (AIMS) Molecular-Level Understanding of Functionality of Foods
Subject Name
Subject Name in
(AIMS) Molecular-Level Understanding of Functionality of Foods
サトウ キヨタカ,ハグラ ヨシオ,カワイ キヨシ
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  First Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte
Lesson Style Lecture/Practical Lesson Style
(More Details)
Lecture using projector, practical experiments 
Credits 3.0 Class Hours/Week   Language on Instruction E : English
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students AIMS-HU/PEACE incoming students
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Criterion referenced
Class Objectives
/Class Outline
The lecture begins with recent trends of food businesses and food technology on a global scale. Then, we discuss multiple and critical significances of nutrients in views of evolution of life, mammals and nerve/brain, so that the audience may get a molecular-level understanding of the significances of foods in terms of life science. Then, we discuss how food resources have been discovered and developed on this planet during one-thousands of years of humans’ history. The basic understanding of digestion and absorption of nutrients will then be discussed from comprehensive viewpoints of molecular-lever structure-function relationships of enzymatic reactions and membrane transports of nutrients. The last topics are physical and chemical mechanisms acting in taste sensing and food technology. 
Class Schedule lesson1: Overview of the whole lectures
lesson2: Introduction: Consumers' value=driver of food technology
lesson3: Evolution of life-an illustration on a molecular level
lesson4: Evolution in bioenergy
lesson5: Evolution in nerve/brain and foods
lesson6: Creation of mammals
lesson7: Functions of alimentary tract
lesson8: Digestion
lesson9: Obesity
lesson10: Origins of agriculture
lesson11: Absorption of nutrients
lesson12: Taste-sensing and food technology
lesson13: Practice 1
lesson14: Practice 2
lesson15: Examination 1

lesson16: Food Engineering 1
lesson17: Food Engineering 2
lesson18: Food Engineering 3
lesson19: Examination 2

Practical experiments about physical properties of chocolate, margarine and starch will be done. 
PC or AV used in
(More Details) projector, handouts, 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Handout will be sent before the class. 
Grading Method The score of quiz and examination 1 (80%) and examination 2 (20%) 
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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