Hiroshima University Syllabus

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Academic Year 2024Year School/Graduate School School of Applied Biological Science
Lecture Code L4003004 Subject Classification Specialized Education
Subject Name 食品物理学
Subject Name
Subject Name in
Applied Biophysics
ウエノ サトル,コイズミ ハルヒコ
Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) Weds1-4:ABS C303
Lesson Style Lecture Lesson Style
(More Details)
Although it is mainly organized by lecture with face-to-face style, it may be given only on demand depending on the coronavirus infection situation.  
Credits 2.0 Class Hours/Week   Language of Instruction O : Others
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students Food science course of Faculty of Applied Biological Science and oters who are interested in food science
Keywords intermolecular interactions, crystal, gel, emulsion, micelle, amorphous, lipid, protein, carbohydorate, amino acid,chocolate, margarine, cream, gelatinization, retrogradation 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
(Applicable only to targeted subjects for undergraduate students)
Deepen understanding of the physical properties of food from various point of view. 
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 regarding methods for identifying the mechanism of function expression in food and food material and for application of the function.
・Expertise regarding food processing technologies and  development of useful materials. 
Class Objectives
/Class Outline
Understanding the various physical chemical phenomena by molecular interaction, phase transformation etc.
In order to learn above, the basical scientific term should be explained, such as intermolecular interactions, high dimentional steric structure of proptein, lipid, especially triacylglycerols and its physical properties,those of  carbohydrate. 
Class Schedule lesson1 Molecule and intermolecular force No.1
lesson2 Molecule and intermolecular force No.2
lesson3  Food Crystallization 1: Starch gelatinization and aging
lesson4 Food Physics 1: Crystallization of lipids
lesson5 Specific example of lipid crystallization 1: Chocolate
lesson6 Specific example of lipid crystallization: Margarine and oleogel
lesson7 Molecular Assembly of Living Body / Food 1: Basics of Colloidal Science... Interfacial Tension
lesson8 Molecular Assembly of Living Body / Food 1: Surfactant and Molecular Assembly (Emulsion)
lesson9 Physical Properties of Water
lesson10 Interaction between ions and water
lesson11 isomer and chain molecule conformation
lesson12 Higher-order structure of protein
lesson13  Protein Crystallization
lesson14 glass condition
lesson15 Food processing and change of state

examination will be carried out after finishing all lectures. A report will be imposed every time if on-demand is implemented.

The first half (1st-8th) and the second half (9th-15th) will be handled by Prof. S. Ueno and Associate Prof. H. Koizumi, respectively. 
resumes or printings will be given at the beginning of each lesson 
PC or AV used in
(More Details) contents will be supplied by computer and powerpoint software 
Learning techniques to be incorporated  
Suggestions on
Preparation and
1st-8th: To investigate the crystallization of food
9th-15th: Investigate protein crystallization and physical characteristics of water  
Grading Method an examination after lessons : 80 %
several quiz served in lessons : 20 % 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
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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