L4002005 Laboratory Work in Food Chemistry

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School School of Applied Biological Science

Lecture Code L4002005 Subject Classification Specialized Education

Subject Name 食品化学実験

Subject Name
（Katakana）ショクヒンカガクジッケン

Subject Name in
English Laboratory Work in Food Chemistry

Instructor SUZUKI TAKUYA,YAMAMOTO YOSHINARI

Instructor
(Katakana) スズキ　タクヤ,ヤマモト　ヨシナリ

Campus Higashi-Hiroshima Semester/Term 3rd-Year, First Semester, Intensive

Days, Periods, and Classrooms (Int) Inte：ABS A801 (Student Laboratory)

Lesson Style Experiment Lesson Style
(More Details) 　

See Japanese syllabus

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） 01 : Agricultural Sciences

Eligible Students

Keywords

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) Food Science Program
（Abilities and Skills）
・Basic techniques and methodologies for handling foods and food materials, ability to understand various phenomena regarding foods from scientific points of view, and capability of organizing the study result in a report
・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
・Capable of organizing and considering own issues to explore in the fields of food science from a social point of view based on experience of such as observation of a food manufacturing scene

Class Objectives
/Class Outline See Japanese syllabus

Class Schedule lesson1
Stimulation of intestinal cells with food factors (Suzuki)
lesson2
Protein extraction and measurement in cell lysates (Suzuki)
lesson3
Immunoblot analysis (Suzuki)
lesson4
Summary (Suzuki)
lesson5
Stimulation of immune cells with food factors (Yamamoto)
lesson6
Protein extraction and measurement in cell supernatant (Yamamoto)
lesson7
ELISA (Yamamoto)
lesson8
Summary (Yamamoto)
lesson9
lesson10
lesson11
lesson12
lesson13
lesson14
lesson15

Text/Reference
Books,etc. See Japanese syllabus

PC or AV used in
Class,etc. 　

(More Details) See Japanese syllabus

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review See Japanese syllabus

Requirements

Grading Method See Japanese syllabus

Practical Experience Experienced

Summary of Practical Experience and Class Contents based on it See Japanese syllabus

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	L4002005	Subject Classification	Specialized Education
Subject Name	食品化学実験
Subject Name （Katakana）	ショクヒンカガクジッケン
Subject Name in English	Laboratory Work in Food Chemistry
Instructor	SUZUKI TAKUYA,YAMAMOTO YOSHINARI
Instructor (Katakana)	スズキ　タクヤ,ヤマモト　ヨシナリ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, First Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte：ABS A801 (Student Laboratory)
Lesson Style	Experiment	Lesson Style (More Details)
See Japanese syllabus
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）	01 : Agricultural Sciences
Eligible Students
Keywords
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)	Food Science Program （Abilities and Skills）・Basic techniques and methodologies for handling foods and food materials, ability to understand various phenomena regarding foods from scientific points of view, and capability of organizing the study result in a report ・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 ・Capable of organizing and considering own issues to explore in the fields of food science from a social point of view based on experience of such as observation of a food manufacturing scene
Class Objectives /Class Outline	See Japanese syllabus
Class Schedule	lesson1 Stimulation of intestinal cells with food factors (Suzuki) lesson2 Protein extraction and measurement in cell lysates (Suzuki) lesson3 Immunoblot analysis (Suzuki) lesson4 Summary (Suzuki) lesson5 Stimulation of immune cells with food factors (Yamamoto) lesson6 Protein extraction and measurement in cell supernatant (Yamamoto) lesson7 ELISA (Yamamoto) lesson8 Summary (Yamamoto) lesson9 lesson10 lesson11 lesson12 lesson13 lesson14 lesson15
Text/Reference Books,etc.	See Japanese syllabus
PC or AV used in Class,etc.
(More Details)	See Japanese syllabus
Learning techniques to be incorporated
Suggestions on Preparation and Review	See Japanese syllabus
Requirements
Grading Method	See Japanese syllabus
Practical Experience	Experienced
Summary of Practical Experience and Class Contents based on it	See Japanese syllabus
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.

Back to syllabus main page