Hiroshima University Syllabus

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Japanese
Academic Year 2023Year School/Graduate School Liberal Arts Education Program
Lecture Code 63492001 Subject Classification Area Courses
Subject Name SDGsに向けた生物生産学入門
Subject Name
(Katakana)
SDGsニムケタセイブツセイサンガクニュウモン
Subject Name in
English
Introduction to Applied Biological Sciences toward SDGs
Instructor YAMAMOTO YOSHINARI,NAKAE SUSUMU,SAMBONGI YOSHIHIRO,NAKAMURA YOSHIAKI,NISHIBORI MASAHIDE,NAGAOKA TOSHINORI,YOSHIDA MASAYUKI,FUNATO KOUICHI,KOIKE KAZUHIKO,KAWAI KIYOSHI,HIRAYAMA MAKOTO,KAWAKAMI SINITI,KATO AKI,WAKABAYASHI KAORI,ISOBE NAOKI
Instructor
(Katakana)
ヤマモト ヨシナリ,ナカエ ススム,サンボンギ ヨシヒロ,ナカムラ ヨシアキ,ニシボリ マサヒデ,ナガオカ トシノリ,ヨシダ マサユキ,フナト コウイチ,コイケ カズヒコ,カワイ キヨシ,ヒラヤマ マコト,カワカミ シンイチ,カトウ アキ,ワカバヤシ カオリ,イソベ ナオキ
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)
 
Online (simultaneous interactive) 
Credits 2.0 Class Hours/Week   Language of 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
Area Courses(Courses in Natural Sciences) Category:Biology 
Expected Outcome1. To be able to explain the formation and development processes and contemporary issues of each academic discipline.
2. To be able to explain historical and contemporary issues that span multiple academic disciplines from multifaceted perspectives. 
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: Food and health (Yamamoto)
· Food・beneficial microbe・Bioregulatory function
Lesson 2: Basic units of living organisms - What is a cell/Structure and function of biological membranes(Funato)
· Cell · Organelle · Biological Membrane
Lesson 3: (Yoshida)
· Arousal; Fear; Escape
Lesson 4: Domestication and breeding (Nakamura)
· Domestic animals· Domestication · Marker-assisted breeding
Lesson 5: (Nakae)
· Infection and Immunity
Lesson 6: Relationship of biological evolution and food resource diversity (Hirayama)
· Bioresource · Environment · Adaptation
Lesson 7: Life of fish and shellfish (Wakabayashi)
· Life history・Larva・Gene flow
Lesson 8: Food processing and preservation (Kawai)
· Drying, Freezing, Freeze-drying
Lesson 9: Functions of soil (Nagaoka)
· Soil・Plant production・Nutrient cycling
Lesson 10: Protein structure and function (Sambongi)
・Protein・Amino acid sequence・Folding
Lesson 11: Biodiversity and Mutation (Nishibori)
· Biodiversity・Inheritance・Mutation・Phenotype
Lesson 12: Seaweed resources and aquaculture (Kato)
· Production volume · Utilization · Culture technique
Lesson 13: Chicken innate behavior and productivity (Kawakami)
· Chicken・Hypothalamus・Aggressive behavior
Lesson 14: Coastal environments with emphasis on microalgae (Koike)
· Coastal fisheries · Coastal environment · Social implementation
Lesson 15:  Milk production and immunodefense system (Isobe)
· mammary gland・ inflammation・ antimicrobial peptides 
Text/Reference
Books,etc.
「SDGsに向けた生物生産学入門」(三本木至宏監修、共立出版、2021年、2970円)
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
「SDGsに向けた生物生産学入門」 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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