K7362030 Food Process Engineering II

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Engineering

Lecture Code K7362030 Subject Classification Specialized Education

Subject Name 食品プロセス工学II

Subject Name
（Katakana）ショクヒンプロセスコウガク　２

Subject Name in
English Food Process Engineering II

Instructor SAKAMOTO HIDEKI,AKI TSUNEHIRO

Instructor
(Katakana) サカモト　ヒデキ,アキ　ツネヒロ

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

Days, Periods, and Classrooms (Int) Inte

Lesson Style Lecture Lesson Style
(More Details) 　

Credits 1.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 3 : Undergraduate High-Intermediate

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 02 : Biotechnology

Eligible Students Faculty of Engineering, Cluster III, third grade

Keywords Microorganisms in foods, lactic acid fermentation foods, sterilization, vegetables and human health, safety of foods, sustainability

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) 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 The course will cover a wide range of food processes, especially utilization and control technologies related to microorganisms, with reference to actual examples of research and development in food companies.
In addition, in order to learn about a wide range of food and corporate approaches, lectures will be given on food safety and security, food functionality, and examples of sustainability initiatives. Furthermore, students will think of their own solutions to problems in various fields using biotechnology and discuss them with others, which will contribute to improving their thinking, debating, and presentation skills.

The main topics covered in this class are:
(1) Microorganisms in foods
(2) Lactic acid fermentation foods
(3) Control of microorganisms in foods: Sterilization and bacteriostasis
(4) Policy in research and development: Who is the beneficiary?
(5) Outline of food biotechnology
(6) Vegetables and human health
(7) Safety of foods
(8) Sustainability

Class Schedule 1. Growth profile of microorganisms in foods
2-4. Research and development for lactic acid fermentation foods
5. Control of microorganisms in foods: Sterilization and bacteriostasis
6-8. Outline of research and development
9-11. Outline of food biotechnology
12. Vegetables and human health
13. Safety of foods
14. Sustainability
15. Exercises

Text/Reference
Books,etc. Hand-outs

PC or AV used in
Class,etc. 　

(More Details)

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Before the lecture
(1) Think about relationship between foods and microorganisms.
(2) Assume why preservation condition and best before date are different between processed foods.
During and after the lecture
(3) Learn what are four food functions.
(4) Learn that many laws are involved in the labeling of processed food package.
(5) Think what is the safety and environment for food company.
(6) Visit Kagome company web site: http://www.kagome.co.jp

Requirements

Grading Method Exercise and report

Practical Experience Experienced

Summary of Practical Experience and Class Contents based on it Lectures, exercises and discussions based on practical experience in a food company.

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 Engineering
Lecture Code	K7362030	Subject Classification	Specialized Education
Subject Name	食品プロセス工学II
Subject Name （Katakana）	ショクヒンプロセスコウガク　２
Subject Name in English	Food Process Engineering II
Instructor	SAKAMOTO HIDEKI,AKI TSUNEHIRO
Instructor (Katakana)	サカモト　ヒデキ,アキ　ツネヒロ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, Second Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte
Lesson Style	Lecture	Lesson Style (More Details)

Credits	1.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	3 : Undergraduate High-Intermediate
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	02 : Biotechnology
Eligible Students	Faculty of Engineering, Cluster III, third grade
Keywords	Microorganisms in foods, lactic acid fermentation foods, sterilization, vegetables and human health, safety of foods, sustainability
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)	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	The course will cover a wide range of food processes, especially utilization and control technologies related to microorganisms, with reference to actual examples of research and development in food companies. In addition, in order to learn about a wide range of food and corporate approaches, lectures will be given on food safety and security, food functionality, and examples of sustainability initiatives. Furthermore, students will think of their own solutions to problems in various fields using biotechnology and discuss them with others, which will contribute to improving their thinking, debating, and presentation skills. The main topics covered in this class are: (1) Microorganisms in foods (2) Lactic acid fermentation foods (3) Control of microorganisms in foods: Sterilization and bacteriostasis (4) Policy in research and development: Who is the beneficiary? (5) Outline of food biotechnology (6) Vegetables and human health (7) Safety of foods (8) Sustainability
Class Schedule	1. Growth profile of microorganisms in foods 2-4. Research and development for lactic acid fermentation foods 5. Control of microorganisms in foods: Sterilization and bacteriostasis 6-8. Outline of research and development 9-11. Outline of food biotechnology 12. Vegetables and human health 13. Safety of foods 14. Sustainability 15. Exercises
Text/Reference Books,etc.	Hand-outs
PC or AV used in Class,etc.
(More Details)
Learning techniques to be incorporated
Suggestions on Preparation and Review	Before the lecture (1) Think about relationship between foods and microorganisms. (2) Assume why preservation condition and best before date are different between processed foods. During and after the lecture (3) Learn what are four food functions. (4) Learn that many laws are involved in the labeling of processed food package. (5) Think what is the safety and environment for food company. (6) Visit Kagome company web site: http://www.kagome.co.jp
Requirements
Grading Method	Exercise and report
Practical Experience	Experienced
Summary of Practical Experience and Class Contents based on it	Lectures, exercises and discussions based on practical experience in a food company.
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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