Hiroshima University Syllabus

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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
Subject Name in
Seafood Chemistry and Biochemistry
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)
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
(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
(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 
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
(More Details)  
Learning techniques to be incorporated  
Suggestions on
Preparation and
Lesson 1-15
Preparation; Reading references as follows to understand each lecture in advance
Review; Reading references and checking your notebook 
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. 
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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