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. |