L4001104 Food Biochemistry

Hiroshima University Syllabus

Japanese

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
（Katakana）ショクヒンセイカガク

Subject Name in
English Food Biochemistry

Instructor SUZUKI TAKUYA

Instructor
(Katakana) 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
Program
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
Evaluation
(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/Reference
Books,etc. Text and handout will be distributed in the class.

PC or AV used in
Class,etc. 　

(More Details) This course is provided basically in Japanese.

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Food biochemistry

Requirements

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.

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 Applied Biological Science
Lecture Code	L4001104	Subject Classification	Specialized Education
Subject Name	食品生化学
Subject Name （Katakana）	ショクヒンセイカガク
Subject Name in English	Food Biochemistry
Instructor	SUZUKI TAKUYA
Instructor (Katakana)	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 Program (Applicable only to targeted subjects for undergraduate students)
Criterion referenced Evaluation (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/Reference Books,etc.	Text and handout will be distributed in the class.
PC or AV used in Class,etc.
(More Details)	This course is provided basically in Japanese.
Learning techniques to be incorporated
Suggestions on Preparation and Review	Food biochemistry
Requirements
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.
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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