L4003004 Applied Biophysics

Hiroshima University Syllabus

Japanese

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
（Katakana）ショクヒンブツリガク

Subject Name in
English Applied Biophysics

Instructor UENO SATORU,KOIZUMI HARUHIKO

Instructor
(Katakana) 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
Program
(Applicable only to targeted subjects for undergraduate students) Deepen understanding of the physical properties of food from various point of view.
Criterion referenced
Evaluation
(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.

Text/Reference
Books,etc. resumes or printings will be given at the beginning of each lesson

PC or AV used in
Class,etc. 　

(More Details) contents will be supplied by computer and powerpoint software

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review 1st-8th: To investigate the crystallization of food
9th-15th: Investigate protein crystallization and physical characteristics of water

Requirements

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

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	L4003004	Subject Classification	Specialized Education
Subject Name	食品物理学
Subject Name （Katakana）	ショクヒンブツリガク
Subject Name in English	Applied Biophysics
Instructor	UENO SATORU,KOIZUMI HARUHIKO
Instructor (Katakana)	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 Program (Applicable only to targeted subjects for undergraduate students)	Deepen understanding of the physical properties of food from various point of view.
Criterion referenced Evaluation (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.
Text/Reference Books,etc.	resumes or printings will be given at the beginning of each lesson
PC or AV used in Class,etc.
(More Details)	contents will be supplied by computer and powerpoint software
Learning techniques to be incorporated
Suggestions on Preparation and Review	1st-8th: To investigate the crystallization of food 9th-15th: Investigate protein crystallization and physical characteristics of water
Requirements
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
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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