| Academic Year |
2024Year |
School/Graduate School |
School of Engineering |
| Lecture Code |
K7363030 |
Subject Classification |
Specialized Education |
| Subject Name |
発酵プロセス工学I |
Subject Name
（Katakana） |
ハッコウプロセスコウガク １ |
Subject Name in
English |
FermentationProcess Engineering I |
| Instructor |
HIRATA DAI |
Instructor
(Katakana) |
ヒラタ ダイ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
4th-Year, First Semester, Intensive |
| Days, Periods, and Classrooms |
(Int) Inte |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
|
Face-to-face
mainly lecture |
| 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 |
Undergraduate students (4th degree) assigned to Biotechnology Program, Cluster III, Faculty of Engineering |
| Keywords |
alcoholic beverage/fermentation/fungi/sensory evaluation/yeast,Practical work experience |
| 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 |
Understanding of the classification, manufacturing method, fermentation physiology, and sensory evaluation of alcoholic beverage |
| Class Schedule |
Classroom 1. Introduction (1) (history, classification, microorganisms, fermentation physiology)
Classroom 2. Introduction (2) (microorganism)
Classroom 3. Introduction (3) (fermentation physiology)
Classroom 4. Sake (1) (the high-quality sake brewing 1: sake rice, rice polishing)
Classroom 5. Sake (2) (the high-quality sake brewing 2: preparation of row materials, koji-making)
Classroom 6. Sake (3) (the high-quality sake brewing 2: sake yeast with high-productivity of flavor components, control of fermentation)
Classroom 7. Beer (1) (manufacturing method 1)
Classroom 8. Beer (2) (manufacturing method 2)
Classroom 9. Wine (1) (manufacturing method 1)
Classroom 10. Wine (2) (manufacturing method 2)
Classroom 11. Distilled alcoholic beverage (1) (classification)
Classroom 12. Distilled alcoholic beverage (2) (manufacturing method)
Classroom 13. Sensory evaluation (1) (introduction, evaluator)
Classroom 14. Sensory evaluation (2) (methods, protocols 1)
Classroom 15. Sensory evaluation (3) (methods, protocols 2)
report and discussion |
Text/Reference
Books,etc. |
handout |
PC or AV used in
Class,etc. |
|
| (More Details) |
powerpoint and handout |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
review of handout |
| Requirements |
|
| Grading Method |
evaluated by a report |
| Practical Experience |
Experienced
|
| Summary of Practical Experience and Class Contents based on it |
Based on his industrial experience, the professor (Dai HIrata) will overview the classification, manufacturing method, fermentation physiology, and sensory evaluation of alcoholic beverage |
| 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. |