Hiroshima University Syllabus

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Academic Year 2024Year School/Graduate School School of Applied Biological Science
Lecture Code L4001104 Subject Classification Specialized Education
Subject Name 食品生化学
Subject Name
Subject Name in
Food Biochemistry
スズキ タクヤ
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  4Term
Days, Periods, and Classrooms (4T) Tues1-4:ABS C201
Lesson Style Lecture Lesson Style
(More Details)
Text and handout will be distributed in the class.
This course is provided basically in Japanese. 
Credits 2.0 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) 01 : Agricultural Sciences
Eligible Students
Keywords Nutrients, food components, water, protein, lipid, mineral, vitamin 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
(Applicable only to targeted subjects for undergraduate students)
Applied Animal and Plant Science Program
(Knowledge and Understanding)
・Knowledge and understanding regarding natural phenomena related to animal and plant production in levels of molecule, cell, and individual organism and production environment that supports the phenomena

・Knowledge and understanding regarding the mechanism of animal and plant production in fields and relation between animals and the human society and natural environment.
(Comprehensive Abilities)
・Ability to identify issues that he/she should pursue for a specific phenomenon related to animal and plant production, organize his/her own opinion, logically publish them orally and/or in writing, and discuss the topic

Food Science Program
(Knowledge and Understanding)
・Basic knowledge of such as chemistry, biology, biochemistry, microbiology, physics, and mathematics required for understanding food science.
・Expertise regarding methods for identifying the mechanism of function expression in food and food material and for application of the function.
(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

Molecular Agro-Life Science Program
(Comprehensive Abilities)
・Ability to collect information related to peripheral disciplines to complement the knowledge regarding the specialized area and comprehensively consider functions of organic molecule, cell, individual organism, and population from view points related to molecules 
Class Objectives
/Class Outline
Food biochemistry 
Class Schedule 1. Introduction
2. Types and Classification of Foods
3. Components of Food - Water, Moisture
4. Components in Foods - Carbohydrates
5. Components in Foods - Carbohydrates, Oligosaccharides, Polysaccharides
6. Components in Food - Protein, Structure
7. Components in Food - Protein, Nutrition
8. Components in Food - lipid, structure
9. Components in Food - lipid, nutrition
10. Components in Food - Minerals
11. Components in Food - Vitamins
12. Changes of Foods by Processing and Storage
13. Functions of Foods and Laws and Regulations
14-15. Labeling and Standards of Foods
Text and handout will be distributed in the class. 
PC or AV used in
(More Details) This course is provided basically in Japanese. 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Food biochemistry 
Grading Method Grading should be done based on the results of exam and quiz to the classes. 
Practical Experience Experienced  
Summary of Practical Experience and Class Contents based on it Faculty members with experience in research and production for food manufacturers will lecture on basic knowledge of biochemistry of foods and food ingredients. 
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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