Hiroshima University Syllabus

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Academic Year 2022Year School/Graduate School Graduate School of Integrated Sciences for Life (Master's Course)
Lecture Code WC101128 Subject Classification Specialized Education
Subject Name 食品生命科学特別演習A
Subject Name
Subject Name in
Exercises in Food andAgriLife Science A
コイズミ ハルヒコ
Campus Higashi-Hiroshima Semester/Term 1st-Year,  First Semester,  1Term
Days, Periods, and Classrooms (1T) Inte
Lesson Style Seminar Lesson Style
(More Details)
Presentation with using powerpoint and white board. After presentation, questions and discussion will be opened. 
Credits 2.0 Class Hours/Week   Language of Instruction B : Japanese/English
Course Level 6 : Graduate Advanced
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students master course student
Keywords triacylglycerol, lipids, self-asembly system, emulsion, gel, crystallization 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Seminar of the Food Biophysics Laboratory 
Criterion referenced
Class Objectives
/Class Outline
Readng and discussing articles described for the physical chemistry of foods or their components such as triacylglycerols, emulsifiers etc. to clarify the relationship between the physical properties of foods and functions of each components of them. 
Class Schedule Exsrcise 1-15: I will give an article to each student. Students must read it and make a report to explain the contents of the paper in front of the crass member. After explaining, discussion for all. 
Papers for crystallization and physical chemistry of lipids, emulsion and application to foods. 
PC or AV used in
(More Details) Projecter, white board 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Students must prepare to explain their presentation by reading a paper and the cited paper of the article. Students must give the photocopy of their preparation to all attendance. 
Grading Method Checking their presentation : 50%, the quality of their report : 20 %, the activity of the discussion (for example how many times does the students give questions?) : 20 %, attendance : 10 % 
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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