K7361030 FoodProcess Engineering I

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Engineering

Lecture Code K7361030 Subject Classification Specialized Education

Subject Name 食品プロセス工学I

Subject Name
（Katakana）ショクヒンプロセスコウガク　１

Subject Name in
English FoodProcess Engineering I

Instructor YOSHIMOTO HIROYUKI

Instructor
(Katakana) ヨシモト　ヒロユキ

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

Days, Periods, and Classrooms (Int) Inte

Lesson Style Lecture Lesson Style
(More Details) 　

Lectures will be given in PowerPoint using materials. Images of samples and fermentation tanks will be prepared along the way. I also offer interactive and participatory lessons where you can think for yourself, summarize your opinions, and make presentations. Face-to-face meetings are the norm, but online meetings may be possible depending on the situation. The lectures are scheduled for Thursday, Aug. 8 and Friday, Aug. 9.

Credits 1.0 Class Hours/Week 　 Language of Instruction B : Japanese／English

Course Level 3 : Undergraduate High-Intermediate

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 02 : Biotechnology

Eligible Students Junior students in Biotechnology course of Faculty of Engineering

Keywords Brewing, fermentation, microbes, yeast, beer

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students) (A) Understanding of the relationship between people, society, nature and engineering, and training of multifaceted thinking ability (20%)
(C) Acquisition of basic knowledge and applied technology of biotechnology and life science / (C-3) Applied bioscience (80%)
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) Program of Biotechnology
（Knowledge and Understanding）
・Understanding of relations among human, society, nature, and engineering. (Target A）
・Acquisition of basic and advanced knowledge relating to biotechnology and life science. (Target/Lecture class)

Class Objectives
/Class Outline Understand the relationship between people, society, nature and engineering by acquiring basic academic knowledge and elemental technologies related to biotechnology and introducing topics based on one's own experience regarding research and development efforts and ways of thinking in companies. I want you to aim to acquire basic and applied knowledge.

Class Schedule lesson1　Introduction: Lecture outline (aim, credit evaluation criteria, assignments).
lesson2　Useful microorganisms and harmful bacteria (fermentation and spoilage).
lesson3　The function and industry of microorganisms.
lesson4　What is yeast.
lesson5　Differences between yeast and humans.
lesson6　Nobel Prize in Physiology or Medicine and Yeast.
lesson7　Basic research and application of yeast in industry.
lesson8　Research on yeast and fermentation in beer production.
lesson9　Acetate ester production in yeast.
lesson10　Nutrient source balance determines yeast lifespan and cell death.
lesson11　Technology for grasping the physiological state of yeast.
lesson12　New product development and solution of technical problems in factories.
lesson13　Studying abroad (International sense, information dissemination, need for English).
lesson14　Research Strategy and Tactics (What We Want to Be, Current Situation, Issues to be Solved).
lesson15　Conclusion: Lecture Summary (Expectations and Challenges for the Future).

Assignments performed in class (50%) and submission of assignments after class (50%).

Text/Reference
Books,etc. The materials are instructed at the first lecture.

PC or AV used in
Class,etc. 　

(More Details) Mainly visual materials (Video/PC/Others）

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review By the time of class, I would like you to look at news and research on biotechnology programs and deepen your interest. After class, look back on your own opinions about the tasks that you gave during the lecture, and summarize your thoughts based on what you learned in class about new tasks.

Requirements If you are not feeling well, do not force yourself to attend. If you are absent or absent due to poor physical condition, please read the materials and work on the assignment.

Grading Method A total of 100 points will be evaluated based on the comprehensive evaluation of the submitted contents of hypothesis planning, basis building, verification methods, etc. for the tasks to be performed in the class, and the submitted contents of the tasks after the class, and a score of 60 or more will be passed. These allocations are for submission of assignments (50%) for assignments performed in class and submission of assignments after class (50%).

Practical Experience Experienced

Summary of Practical Experience and Class Contents based on it After joining Kirin Brewery Co., Ltd., I has been engaged in basic research on yeast and fermentation issues in beer production and has linked the results to the development of fermentation control technology. I will also explain the importance of the duties and roles necessary for working at a company, such as studying in the United States from a company, strategic planning work at the head office, beer brewing manager at a factory, etc.

Message When I was a student, I had a hard time imagining what kind of job I would have in the future and what kind of work I could contribute to society. While explaining my work experience at the company, I would like you to refer to what you can do at the company and how you have chosen the destination for your future career planning.

Other In addition to knowledge and experience in biotechnology, I would like to introduce trivia and topics related to beer.

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 Engineering
Lecture Code	K7361030	Subject Classification	Specialized Education
Subject Name	食品プロセス工学I
Subject Name （Katakana）	ショクヒンプロセスコウガク　１
Subject Name in English	FoodProcess Engineering I
Instructor	YOSHIMOTO HIROYUKI
Instructor (Katakana)	ヨシモト　ヒロユキ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, First Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte
Lesson Style	Lecture	Lesson Style (More Details)
Lectures will be given in PowerPoint using materials. Images of samples and fermentation tanks will be prepared along the way. I also offer interactive and participatory lessons where you can think for yourself, summarize your opinions, and make presentations. Face-to-face meetings are the norm, but online meetings may be possible depending on the situation. The lectures are scheduled for Thursday, Aug. 8 and Friday, Aug. 9.
Credits	1.0	Class Hours/Week		Language of Instruction	B : Japanese／English
Course Level	3 : Undergraduate High-Intermediate
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	02 : Biotechnology
Eligible Students	Junior students in Biotechnology course of Faculty of Engineering
Keywords	Brewing, fermentation, microbes, yeast, beer
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)	(A) Understanding of the relationship between people, society, nature and engineering, and training of multifaceted thinking ability (20%) (C) Acquisition of basic knowledge and applied technology of biotechnology and life science / (C-3) Applied bioscience (80%)
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)	Program of Biotechnology （Knowledge and Understanding）・Understanding of relations among human, society, nature, and engineering. (Target A）・Acquisition of basic and advanced knowledge relating to biotechnology and life science. (Target/Lecture class)
Class Objectives /Class Outline	Understand the relationship between people, society, nature and engineering by acquiring basic academic knowledge and elemental technologies related to biotechnology and introducing topics based on one's own experience regarding research and development efforts and ways of thinking in companies. I want you to aim to acquire basic and applied knowledge.
Class Schedule	lesson1　Introduction: Lecture outline (aim, credit evaluation criteria, assignments). lesson2　Useful microorganisms and harmful bacteria (fermentation and spoilage). lesson3　The function and industry of microorganisms. lesson4　What is yeast. lesson5　Differences between yeast and humans. lesson6　Nobel Prize in Physiology or Medicine and Yeast. lesson7　Basic research and application of yeast in industry. lesson8　Research on yeast and fermentation in beer production. lesson9　Acetate ester production in yeast. lesson10　Nutrient source balance determines yeast lifespan and cell death. lesson11　Technology for grasping the physiological state of yeast. lesson12　New product development and solution of technical problems in factories. lesson13　Studying abroad (International sense, information dissemination, need for English). lesson14　Research Strategy and Tactics (What We Want to Be, Current Situation, Issues to be Solved). lesson15　Conclusion: Lecture Summary (Expectations and Challenges for the Future). Assignments performed in class (50%) and submission of assignments after class (50%).
Text/Reference Books,etc.	The materials are instructed at the first lecture.
PC or AV used in Class,etc.
(More Details)	Mainly visual materials (Video/PC/Others）
Learning techniques to be incorporated
Suggestions on Preparation and Review	By the time of class, I would like you to look at news and research on biotechnology programs and deepen your interest. After class, look back on your own opinions about the tasks that you gave during the lecture, and summarize your thoughts based on what you learned in class about new tasks.
Requirements	If you are not feeling well, do not force yourself to attend. If you are absent or absent due to poor physical condition, please read the materials and work on the assignment.
Grading Method	A total of 100 points will be evaluated based on the comprehensive evaluation of the submitted contents of hypothesis planning, basis building, verification methods, etc. for the tasks to be performed in the class, and the submitted contents of the tasks after the class, and a score of 60 or more will be passed. These allocations are for submission of assignments (50%) for assignments performed in class and submission of assignments after class (50%).
Practical Experience	Experienced
Summary of Practical Experience and Class Contents based on it	After joining Kirin Brewery Co., Ltd., I has been engaged in basic research on yeast and fermentation issues in beer production and has linked the results to the development of fermentation control technology. I will also explain the importance of the duties and roles necessary for working at a company, such as studying in the United States from a company, strategic planning work at the head office, beer brewing manager at a factory, etc.
Message	When I was a student, I had a hard time imagining what kind of job I would have in the future and what kind of work I could contribute to society. While explaining my work experience at the company, I would like you to refer to what you can do at the company and how you have chosen the destination for your future career planning.
Other	In addition to knowledge and experience in biotechnology, I would like to introduce trivia and topics related to beer.
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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