Hiroshima University Syllabus

Back to syllabus main page
Japanese
Academic Year 2021Year 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
(Katakana)
セイメイ・ショク・カンキョウノサイエンス
Subject Name in
English
Life, food, and environmental sciences
Instructor KATO AKI,KOIKE KAZUHIKO,YOSHIDA MASAYUKI,KUNIYOSHI HISATO,UEDA AKIHIRO,TOMINAGA RUMI,OBITSU TAKETO,SUGINO TOSHIHISA,UENO SATORU,KAWAI KIYOSHI,HIRAYAMA MAKOTO,YAMAMOTO YOSHINARI,MATSUZAKI MEI,HORIUCHI HIROYUKI,IKUTANI MASASHI
Instructor
(Katakana)
カトウ アキ,コイケ カズヒコ,ヨシダ マサユキ,クニヨシ ヒサト,ウエダ アキヒロ,トミナガ ルミ,オビツ タケト,スギノ トシヒサ,ウエノ サトル,カワイ キヨシ,ヒラヤマ マコト,ヤマモト ヨシナリ,マツザキ メイ,ホリウチ ヒロユキ,イクタニ マサシ
Campus Higashi-Hiroshima Semester/Term 1st-Year,  First Semester,  1Term
Days, Periods, and Classrooms (1T) Mon5-8:Online
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 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: What are Seaweeds? (Kato)·
· Introduction
· Aquaculture · Utilization · Preservation
Lesson 2: Theriogenology and Biotechnology (Matsuzaki)
· Fertilization of Animal · Reproductive Engineering · Animal Cell Engineering
Lesson 3: What is genome editing? (Horiuchi)
· genome editing · double strand break · repair · error
Lesson 4: Mind and Behavior in Fish (Yoshida)
· Behavior · Mind · Fishes
Lesson 5: Environmental Issues in Crop Production (Ueda)
· Salinized Soil · Drought · Osmotic Adjustment · Salinity Tolerant Plant
Lesson 6: Functional food using microorganism (Yamamoto)
· Food · Probiotics · Bioregulation
Lesson 7: Food processing and preservation(Kawai)
· Drying · Freezing · Freeze-drying
Lesson 8: Relationship between physical properties and deliciousness of food (Ueno)
· Texture · physical properties of food · chocolate
Lesson 9: Physiological Mechanisms in Ruminants for Viable and Healthy Production (Sugino)
· Livestock Production · Metabolic Regulation · Homeostasis · Homeorhesis · Hormone
Lesson 10: Soil Functions and Nitrogen/Phosphorus Cycles (Tominaga)
· Soil · Function · Nitrogen · Phosphorus
Lesson 11: Microalgae as bottoms of biological production in sea (Koike)
· marine food chain · coastal management · harmful algae
Lesson 12: Livestock Production and Feed Science (Obitsu)
· Livestock · Feed · Digestion · Metabolism
Lesson 13: The Immune System Essential for Our Health(Ikutani)
· Infectious disease · Cancer · Allergy
Lesson 14: Development and metamorphosis in animals (Kuniyoshi)
· Animals · Development · Metamorphosis
Lesson 15: Relationship of Biological Evolution and Food Resource Diversity (Hirayama)
· Bioresource · Environment · Adaptation 
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) Handouts, Power Point, Liquid-crystal projector 
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. 
Back to syllabus main page