Japanese

Academic Year	2024Year	School/Graduate School	School of Education
Lecture Code	CC423204	Subject Classification	Specialized Education
Subject Name	食品科学
Subject Name （Katakana）	ショクヒンカガク
Subject Name in English	Food Science
Instructor	MATUBARA KIMINORI
Instructor (Katakana)	マツバラ　キミノリ
Campus	Higashi-Hiroshima	Semester/Term	2nd-Year,  Second Semester,  3Term
Days, Periods, and Classrooms	(3T) Tues5-8：EDU K114
Lesson Style	Lecture	Lesson Style (More Details)
			Lecture-oriented
Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	3 : Undergraduate High-Intermediate
Course Area（Area）	24 : Social Sciences
Course Area（Discipline）	08 : Curriculum and Instruction Sciences
Eligible Students	Students in Program in Human Life Sciences Education
Keywords	Food Chemistry, Organic chemistry,  Biochemistry, Inorganic chemistry, Analysis of food chemistry
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)	Human Life Sciences Education （Knowledge and Understanding） ・Basic knowledge on the theories and methods of academic studies related to Human Life Sciences.
Class Objectives /Class Outline	中・高等学校における食物教育並びに食生活での実践に資するように、食品成分について主に化学的な理解を深める。また、健全な食生活を送るうえで栄養を考えた適正な食品の選択を行うための基礎理解を目的とする。
Class Schedule	Lesson 1　Introduction Lesson 2　General constituents of foods（Carbohydrate） Lesson 3　General constituents of foods（fat） Lesson 4　General constituents of foods（Protein） Lesson 5　General constituents of foods（Minerals） Lesson 6　General constituents of foods（Vitamins , nucleic acid , and water） Lesson 7　Analysis methods of food consituents Lesson 8　Tastes and functional components of foods Lesson 9　Vegetable Food Lesson 10　Vegetable Food lesson11  Animal Food lesson12  Animal Food lesson13  Animal Food lesson14  Edible Fat and Oil, Frozen Food and others Lesson 15　Questionnaire and Answers, Confirmation of the Degree of Understanding of Lesson (I'm going to carry out written examination.) Examination
Text/Reference Books,etc.	渡辺忠雄・榎本則行・竜口和恵／編、最新食品学ー総論・各論ー、講談社サイエンティフィック are used.
PC or AV used in Class,etc.
	(More Details)	Textbook, Materials provided in class, Screen image （Video/PC/Other image materials）
Learning techniques to be incorporated
Suggestions on Preparation and Review	"Lesson 1　Understand point to understand food science Lesson 2　Understand chemical structure and characteristic of carbohydrates Lesson 3　Understand adipose chemical structure and characteristic Lesson 4　Understand chemical structure and characteristic of amino acid composing protein and its components Lesson 5　Understand the chemical characteristic of the mineral and physiological significance Lesson 6　Understand vitamins, nucleic acid, chemical property and food chemical significance of the water Lesson 7　Understand analysis method of the main food composition Lesson 8　Understand taste and function ingredient of the food Lesson 9　Understand significance of the processing and cooking of the food Lesson 10　Understand food chemically characteristics of the vegetable food Lesson 11　Understand food chemically characteristics of the vegetable food Lesson 12　Understand food chemically characteristics of the animal food Lesson 13　Understand food chemically characteristics of the animal food Lesson 14　Understand chemically physicochemical characteristic of edible oils and fats and preservation characteristics of the frozen food, etc. Lesson 15　Check whether or not to understand characteristic of the food composition "
Requirements
Grading Method	Examination, Brief report, and Attitude to participation in class
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.