| Academic Year |
2024Year |
School/Graduate School |
School of Applied Biological Science |
| Lecture Code |
L2009004 |
Subject Classification |
Specialized Education |
| Subject Name |
水産食品化学 |
Subject Name
（Katakana） |
スイサンショクヒンカガク |
Subject Name in
English |
Seafood Chemistry and Biochemistry |
| Instructor |
NISHIMURA SHINICHI,HIRAYAMA MAKOTO |
Instructor
(Katakana) |
ニシムラ シンイチ,ヒラヤマ マコト |
| Campus |
Higashi-Hiroshima |
Semester/Term |
2nd-Year, Second Semester, 4Term |
| Days, Periods, and Classrooms |
(4T) Mon1-4：ABS C303 |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
|
| Lecture |
| Credits |
2.0 |
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） |
01
:
Agricultural Sciences |
| Eligible Students |
Food science program and others |
| Keywords |
Fish protein, Freshness Assessing method, Etract, Pigment, Lipid, Smell, Marine biotoxin |
| Special Subject for Teacher Education |
|
Special Subject |
|
Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students) | The aim of this class is to procure technical knowledge on the utilization of marine organisms as a part of safe and security in food science. |
|---|
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) | Food Science Program
（Knowledge and Understanding）
・Basic knowledge of such as chemistry, biology, biochemistry, microbiology, physics, and mathematics required for understanding food science.
・Expertise and ethics of science and technology regarding analysis and evaluation methods for safety of food and
food material.
（Abilities and Skills）
・Acquisition of techniques for production of foods from marine and animal resources and capability of consideration of practical measures for conversion to safe and highly functional foods |
|---|
Class Objectives
/Class Outline |
The outline of this class is as follows.
1. Biochemistry and organic chemistry on the components contained in marine organisms
2. Seafood products in Japan |
| Class Schedule |
1. Introduction
2. Pigment
3. Muscle protein
4. Proximate composition
5. Rigor mortis of fish and Freshness assessing method (1)
6. Rigor mortis of fish and Freshness assessing method (2)
7. Taste component
8. Odor component
9. Marine toxin (1)
10. Marine toxin (2)
11. Lipid
12. Vitamin
13. Trace component
14. Seafood product in Japan
15. Summary
Term examination |
Text/Reference
Books,etc. |
Marine Products in Japan (Written by E.Tanikawa, Kouseisha Kouseikaku, Tokyo, Japan)
Marine Toxins and other bioactive marine metabolites (Written by Y.Hashimoto, Japan Scientific Societies Press, Tokyo, Japan)
Printed matter |
PC or AV used in
Class,etc. |
|
| (More Details) |
|
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
Lesson 1-15
Preparation; Reading references as follows to understand each lecture in advance
Review; Reading references and checking your notebook |
| Requirements |
|
| Grading Method |
Assessment is done by ther scores of term examination. |
| Practical Experience |
|
| Summary of Practical Experience and Class Contents based on it |
|
| Message |
This class is provided in English upon request. |
| 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. |