CC423305 Sciences of food materials

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Education

Lecture Code CC423305 Subject Classification Specialized Education

Subject Name 食品材料学

Subject Name
（Katakana）ショクヒンザイリョウガク

Subject Name in
English Sciences of food materials

Instructor MATUBARA KIMINORI

Instructor
(Katakana) マツバラ　キミノリ

Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  1Term

Days, Periods, and Classrooms (1T) Fri1-4：EDU K215

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 processing, Food development, Consume and distribution of food

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 日常利用している食品には加工処理後に流通しているもが多く、加工食品は我々の生活には欠かせない。食品加工の意義やその原料となる食品素材の生産環境や物理・化学・生物学的変化について学習し、豊かな食生活に関するknowledgeを深める。また、新しい食品の開発に係わる技術や食品流通・消費についても学習する。

Class Schedule Lesson 1　Introduction
Lesson 2　Fruit and vegetable processing（Cereals, potatoes and etc.）
Lesson 3　Fruit and vegetable processing（Nuts and Seeds, etc）
Lesson 4　Animal-source food processing（Meat and eggs）
Lesson 5　Animal-source food processing（Milk and seafood）
Lesson 6　Materials for food processing（Oils,  fats, and protein）
Lesson 7　Materials for food processing（Sugar polysaccharide , and gelatin）
Lesson 8　Frozen foods and cooked product
Lesson 9　Specific Health Food
Lesson 10　Specific Health Food
Lesson 11　Food and Biotechnology
Lesson 12　Package of Food

Lesson 13　Package of Food

Lesson 14　Distribution and Consumption of Food
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・滝口和恵／編、最新食品学－総論・各論－、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 material science
Lesson 2　Understand the processing use of the vegetable food (grains, potatoes, others)
Lesson 3　Understand the processing use of the vegetable food (kind true kind, culinary plants, others)
Lesson 4　Understand the processing use of the animal food (meat, eggs)
Lesson 5　Understand the processing use of the animal food (milk, fishery products)
Lesson 6　Understand the use of the food material for processing (oils and fats, protein)
Lesson 7　Understand the use of the food material for processing (sugar and polysaccharides, gelatin)
Lesson 8　Understand frozen food and cooked food
Lesson 9　Understand fermented food
Lesson 10　Understand development background of the food for specified health use
Lesson 11　Understand characteristic of the food for specified health use
Lesson 12　Understand biotechnology about food
Lesson 13　Understand food packaging
Lesson 14　Understand the circulation and consumption of the food
Lesson 15　Check whether or not to understand dos and don'ts in a characteristic and the food industry of the food material
"

Requirements Specialized subject Home Economics Food Sciences

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.

Academic Year	2024Year	School/Graduate School	School of Education
Lecture Code	CC423305	Subject Classification	Specialized Education
Subject Name	食品材料学
Subject Name （Katakana）	ショクヒンザイリョウガク
Subject Name in English	Sciences of food materials
Instructor	MATUBARA KIMINORI
Instructor (Katakana)	マツバラ　キミノリ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, First Semester, 1Term
Days, Periods, and Classrooms	(1T) Fri1-4：EDU K215
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 processing, Food development, Consume and distribution of food
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	日常利用している食品には加工処理後に流通しているもが多く、加工食品は我々の生活には欠かせない。食品加工の意義やその原料となる食品素材の生産環境や物理・化学・生物学的変化について学習し、豊かな食生活に関するknowledgeを深める。また、新しい食品の開発に係わる技術や食品流通・消費についても学習する。
Class Schedule	Lesson 1　Introduction Lesson 2　Fruit and vegetable processing（Cereals, potatoes and etc.） Lesson 3　Fruit and vegetable processing（Nuts and Seeds, etc） Lesson 4　Animal-source food processing（Meat and eggs） Lesson 5　Animal-source food processing（Milk and seafood） Lesson 6　Materials for food processing（Oils, fats, and protein） Lesson 7　Materials for food processing（Sugar polysaccharide , and gelatin） Lesson 8　Frozen foods and cooked product Lesson 9　Specific Health Food Lesson 10　Specific Health Food Lesson 11　Food and Biotechnology Lesson 12　Package of Food Lesson 13　Package of Food Lesson 14　Distribution and Consumption of Food 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・滝口和恵／編、最新食品学－総論・各論－、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 material science Lesson 2　Understand the processing use of the vegetable food (grains, potatoes, others) Lesson 3　Understand the processing use of the vegetable food (kind true kind, culinary plants, others) Lesson 4　Understand the processing use of the animal food (meat, eggs) Lesson 5　Understand the processing use of the animal food (milk, fishery products) Lesson 6　Understand the use of the food material for processing (oils and fats, protein) Lesson 7　Understand the use of the food material for processing (sugar and polysaccharides, gelatin) Lesson 8　Understand frozen food and cooked food Lesson 9　Understand fermented food Lesson 10　Understand development background of the food for specified health use Lesson 11　Understand characteristic of the food for specified health use Lesson 12　Understand biotechnology about food Lesson 13　Understand food packaging Lesson 14　Understand the circulation and consumption of the food Lesson 15　Check whether or not to understand dos and don'ts in a characteristic and the food industry of the food material "
Requirements	Specialized subject Home Economics Food Sciences
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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