Hiroshima University Syllabus

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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. 
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