CC423703 Science of Food Preparation (Lec.)

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Education

Lecture Code CC423703 Subject Classification Specialized Education

Subject Name 調理科学

Subject Name
（Katakana）チョウリカガク

Subject Name in
English Science of Food Preparation (Lec.)

Instructor TOMINAGA MIHOKO

Instructor
(Katakana) トミナガ　ミホコ

Campus Higashi-Hiroshima Semester/Term 2nd-Year,  First Semester,  1Term

Days, Periods, and Classrooms (1T) Tues1-4：EDU K114

Lesson Style Lecture Lesson Style
(More Details) 　

Lecture-oriented, PC indispensable

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 SDG_02,09,11,12,15,　Cooking operation, Characteristics of food materials, Physical and chemical change

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 Understand the science behind cooking, acquire knowledge to scientifically capture various phenomena during cooking, and acquire basic knowledge and contents for food education at junior and senior high schools.

Class Schedule lesson1 Basics of cookery science (1)　What is cookery science?
lesson2 Basics of cookery science (2) Meal planning theory
lesson3 Basics of cookery science (3) Taste, palatability, and the mechanism by which we experience deliciousness
lesson4 Basics of cooker science (4) Taste synergy and palatability evaluation
lesson5 Cooking operation and cooking devices (1) Non-heat cooking operations and non-heat utensils
lesson6 Cooking operation and cooking devices (2) Cooking operations and heating utensils
lesson7 Cooking properties of food from vegetable sources (1)Grain characteristics and cooking properties
lesson8 Cooking properties of food from vegetable sources (2)Characteristics and cooking properties of cereals and potatoes
lesson9 Cooking properties of food from vegetable sources (3)Characteristics and cooking properties of beans and vegetables
lesson10 Cooking properties of food from vegetable sources (4)Characteristics and cooking properties of fruits and seaweeds
lesson11Cooking properties of animal foods (1)Characteristics and cooking properties of meats
lesson12 Cooking properties of animal foods (2)Characteristics and cooking properties of seafood
lesson13 Cooking properties of animal foods (3)Characteristics and cooking properties of chicken eggs
lesson14 Cooking properties of animal foods (4)Characteristics and cooking properties of milk and dairy products
lesson15 Regular examinations

Conduct regular examination.

Text/Reference
Books,etc. Textbook: 中嶋加代子・山田志麻編，「調理学の基本」第五版，同文書院

PC or AV used in
Class,etc. 　

(More Details)

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Organize the lecture materials to be distributed in advance by reading the relevant parts of the text and references.
1. Think about the meaning of cooking for human life.
2. Understand the meaning of meals and the way of meal planning.
3. Organize the meaning of palatability and structures of sense of flavor.
4. Organize the methods of sensory evaluation.
5. Understand and organize the non-cooking operation and non-cooking devices.
6. Understand and organize the cooking operation and cooking devices.
7. Understand and organize the properties of cereals and those changes by cooking.
8. Understand and organize the properties of potatoes and those changes by cooking.
9. Understand and organize the properties of vegetables and those changes by cooking.
10. Understand and organize the properties of fruits and those changes by cooking.
11. Understand and organize the properties of meats and those changes by cooking.
12. Understand and organize the properties of fish products and those changes by cooking.
13. Understand and organize the properties of egg and its changes by cooking.
14. Understand and organize the properties of milk and dairy products and those changes by cooking.
15. Summarize the main points regarding the content of the lessons so far.

Requirements Specialized subject Home Economics Food Sciences

Grading Method Comprehensive evaluation will be made based on report submission (30%), regular examinations (60%), and class participation (forms questions and review quizzes) (10%).

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message Class materials will not be distributed in paper form, so please check the message board and download the materials by yourself.

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	CC423703	Subject Classification	Specialized Education
Subject Name	調理科学
Subject Name （Katakana）	チョウリカガク
Subject Name in English	Science of Food Preparation (Lec.)
Instructor	TOMINAGA MIHOKO
Instructor (Katakana)	トミナガ　ミホコ
Campus	Higashi-Hiroshima	Semester/Term	2nd-Year, First Semester, 1Term
Days, Periods, and Classrooms	(1T) Tues1-4：EDU K114
Lesson Style	Lecture	Lesson Style (More Details)
Lecture-oriented, PC indispensable
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	SDG_02,09,11,12,15,　Cooking operation, Characteristics of food materials, Physical and chemical change
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	Understand the science behind cooking, acquire knowledge to scientifically capture various phenomena during cooking, and acquire basic knowledge and contents for food education at junior and senior high schools.
Class Schedule	lesson1 Basics of cookery science (1)　What is cookery science? lesson2 Basics of cookery science (2) Meal planning theory lesson3 Basics of cookery science (3) Taste, palatability, and the mechanism by which we experience deliciousness lesson4 Basics of cooker science (4) Taste synergy and palatability evaluation lesson5 Cooking operation and cooking devices (1) Non-heat cooking operations and non-heat utensils lesson6 Cooking operation and cooking devices (2) Cooking operations and heating utensils lesson7 Cooking properties of food from vegetable sources (1)Grain characteristics and cooking properties lesson8 Cooking properties of food from vegetable sources (2)Characteristics and cooking properties of cereals and potatoes lesson9 Cooking properties of food from vegetable sources (3)Characteristics and cooking properties of beans and vegetables lesson10 Cooking properties of food from vegetable sources (4)Characteristics and cooking properties of fruits and seaweeds lesson11Cooking properties of animal foods (1)Characteristics and cooking properties of meats lesson12 Cooking properties of animal foods (2)Characteristics and cooking properties of seafood lesson13 Cooking properties of animal foods (3)Characteristics and cooking properties of chicken eggs lesson14 Cooking properties of animal foods (4)Characteristics and cooking properties of milk and dairy products lesson15 Regular examinations Conduct regular examination.
Text/Reference Books,etc.	Textbook: 中嶋加代子・山田志麻編，「調理学の基本」第五版，同文書院
PC or AV used in Class,etc.
(More Details)
Learning techniques to be incorporated
Suggestions on Preparation and Review	Organize the lecture materials to be distributed in advance by reading the relevant parts of the text and references. 1. Think about the meaning of cooking for human life. 2. Understand the meaning of meals and the way of meal planning. 3. Organize the meaning of palatability and structures of sense of flavor. 4. Organize the methods of sensory evaluation. 5. Understand and organize the non-cooking operation and non-cooking devices. 6. Understand and organize the cooking operation and cooking devices. 7. Understand and organize the properties of cereals and those changes by cooking. 8. Understand and organize the properties of potatoes and those changes by cooking. 9. Understand and organize the properties of vegetables and those changes by cooking. 10. Understand and organize the properties of fruits and those changes by cooking. 11. Understand and organize the properties of meats and those changes by cooking. 12. Understand and organize the properties of fish products and those changes by cooking. 13. Understand and organize the properties of egg and its changes by cooking. 14. Understand and organize the properties of milk and dairy products and those changes by cooking. 15. Summarize the main points regarding the content of the lessons so far.
Requirements	Specialized subject Home Economics Food Sciences
Grading Method	Comprehensive evaluation will be made based on report submission (30%), regular examinations (60%), and class participation (forms questions and review quizzes) (10%).
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message	Class materials will not be distributed in paper form, so please check the message board and download the materials by yourself.
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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