Japanese

Academic Year	2024Year	School/Graduate School	School of Education
Lecture Code	CC423805	Subject Classification	Specialized Education
Subject Name	食物学実験演習
Subject Name （Katakana）	ショクモツガクジッケンエンシュウ
Subject Name in English	Experiment and Exercise in Food Sciences
Instructor	MATUBARA KIMINORI
Instructor (Katakana)	マツバラ　キミノリ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year,  First Semester,  2Term
Days, Periods, and Classrooms	(2T) Tues5-10：EDU B501
Lesson Style	Seminar	Lesson Style (More Details)
			Exercise-oriented, Hands-on work, Use of chemicals
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 analysis, Food ingredient, Food evaluation
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 to conduct the research about Secondary Education of Human Life Sciences or academic studies  related to Human Life Sciences. （Comprehensive Abilities） ・Ability to organize, set up and conduct surveys or experiments and to summarize results in individual or in a team.
Class Objectives /Class Outline	The aim is to understand the basic principles of experiments for food science and how to prepare the reports.
Class Schedule	Lesson 1　Orientation Lesson 2　Food microbe1 Lesson 3　Food microbe2 Lesson 4　Analysis of protein1 Lesson 5　Analysis of protein2 Lesson 6　Analysis of sugar1 Lesson 7　Analysis of sugar2 Lesson 8　Analysis of fat1 Lesson 9　Analysis of Minerals 1 Lesson 10　Analysis of Minerals 2 Lesson 11　Analysis of Vitamins 1 Lesson 12　Analysis of Vitamins 2 Lesson 13　Assessment of Function Ingredient included in Food Lesson 14　Preliminary preparation of the original experiment for food science Lesson 15　Evaluation of the original experiment for food science Report
Text/Reference Books,etc.	Printed handouts are provided.
PC or AV used in Class,etc.
	(More Details)	Materials provided in class
Learning techniques to be incorporated
Suggestions on Preparation and Review	"Lesson 1　understand the attention about the experiment enough Lesson 2　understand the handling of the food microbe Lesson 3　understand the function of the food microbe Lesson 4　understand the principle of the principle of the sugar analysis method Lesson 5　acquisition  a sugar analysis method Lesson 6　understand the principle of the protein analysis method Lesson 7　acquisition a protein analysis method Lesson 8　understand the principle of a lipid analysis method Lesson 9　understand the principle of the mineral analysis method Lesson 10　acquisition a  mineral analysis method Lesson 11　understand the principle of the vitamin analysis method Lesson 12　acquisition a vitamin analysis method Lesson 13　understand the evaluation method of the function ingredient included in the food Lesson 14　prepare original experiment for food science study Lesson 15　evaluation of the modified original experiment for food science study "
Requirements	"Prior to third grade students. The number of students to take this lesson is limited according to institutions or equipment. Hoped for students who have taken Food Science (fourth semester) and Sciences of food materials (fourth semester) since food and nutrition knowledge is needed to understand experimental contents. Specialized subject Home Economics Food Sciences "
Grading Method	Attitude to efforts for experiments and Report
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.