Hiroshima University Syllabus

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Japanese
Academic Year 2022Year School/Graduate School School of Engineering
Lecture Code K7363030 Subject Classification Specialized Education
Subject Name 発酵プロセス工学I
Subject Name
(Katakana)
ハッコウプロセスコウガク 1
Subject Name in
English
FermentationProcess Engineering I
Instructor HIRATA DAI
Instructor
(Katakana)
ヒラタ ダイ
Campus Higashi-Hiroshima Semester/Term 4th-Year,  First Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte
Lesson Style Lecture Lesson Style
(More Details)
 
Face-to-face or Online (zoom)
mainly lecture 
Credits 1.0 Class Hours/Week   Language of Instruction J : Japanese
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 02 : Biotechnology
Eligible Students Undergraduate students (4th degree) assigned to Biotechnology Program, Cluster III, Faculty of Engineering
Keywords alcoholic beverage/fermentation/fungi/sensory evaluation/yeast,Practical work experience 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
Program of Biotechnology
(Knowledge and Understanding)
・Understanding of relations among human, society, nature, and engineering. (Target A)
・Acquisition of basic and advanced knowledge relating to biotechnology and life science. (Target/Lecture class) 
Class Objectives
/Class Outline
Understanding of the classification, manufacturing method, fermentation physiology, and sensory evaluation of alcoholic beverage 
Class Schedule Classroom 1. Introduction (1) (history, classification, microorganisms, fermentation physiology)
Classroom 2. Introduction (2) (microorganism)
Classroom 3. Introduction (3) (fermentation physiology)
Classroom 4. Sake (1) (the high-quality sake brewing 1: sake rice, rice polishing)
Classroom 5. Sake (2)  (the high-quality sake brewing 2: preparation of row materials, koji-making)
Classroom 6. Sake (3) (the high-quality sake brewing 2: sake yeast with high-productivity of flavor components, control of fermentation)
Classroom 7. Beer (1) (manufacturing method 1)
Classroom 8. Beer (2) (manufacturing method 2)
Classroom 9. Wine (1) (manufacturing method 1)
Classroom 10. Wine (2) (manufacturing method 2)
Classroom 11. Distilled alcoholic beverage (1) (classification)
Classroom 12. Distilled alcoholic beverage (2) (manufacturing method)
Classroom 13. Sensory evaluation (1) (introduction, evaluator)
Classroom 14. Sensory evaluation (2) (methods, protocols 1)
Classroom 15. Sensory evaluation (3) (methods, protocols 2)

report and discussion 
Text/Reference
Books,etc.
handout 
PC or AV used in
Class,etc.
 
(More Details) powerpoint and handout 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Review
review of handout 
Requirements  
Grading Method evaluated by a report 
Practical Experience Experienced  
Summary of Practical Experience and Class Contents based on it Based on his industrial experience, the professor (Dai HIrata) will overview the classification, manufacturing method, fermentation physiology, and sensory evaluation of alcoholic beverage 
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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