L4005006 Food Engineering

Hiroshima University Syllabus

Japanese

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

Lecture Code L4005006 Subject Classification Specialized Education

Subject Name 食品工学

Subject Name
（Katakana）ショクヒンコウガク

Subject Name in
English Food Engineering

Instructor HAGURA YOSHIO,KAWAI KIYOSHI

Instructor
(Katakana) ハグラ　ヨシオ,カワイ　キヨシ

Campus Higashi-Hiroshima Semester/Term 2nd-Year,  Second Semester,  4Term

Days, Periods, and Classrooms (4T) Weds1-4：ABS C303

Lesson Style Lecture Lesson Style
(More Details) 　

Lecture

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

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
（Knowledge and Understanding）
・Expertise and ethics of science and technology regarding analysis and evaluation methods for safety of food and
food material.
・Expertise regarding food processing technologies and  development of useful materials.
（Abilities and Skills）
・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 In this lecture, the unit operation on the food engineering is explained.

Class Schedule lesson1 Characteristics and future of food engineering
lesson2 Engineering handling of foods
lesson3 Dimension
lesson4 Quantitative theory for food engineering (mass balance, heat balance)
lesson5 Fluid flow (Flow in a circular tube)
lesson6 Fluid flow (Flow in a filling layer/porous body)
lesson7 Particle motion in fluid
lesson8 Conductive heat transfer
lesson9 Convective heat transfer
lesson10 Mass transfer
lesson11 Food Drying
lesson12 Basics of Sterilization
lesson13 Thermal properties of Food
lesson14 Mechanical properties of Food
lesson15 Quality control

Examinations will be conducted.

Text/Reference
Books,etc. Teaching materials: Distributed as necessary.

PC or AV used in
Class,etc. 　

(More Details) Powerpoint

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Review the previous class. Be sure to submit your assignments.

Requirements Following this lecture, it is desirable to take "Food Property Engineering".

Grading Method Examination80%, Exercises20%

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	L4005006	Subject Classification	Specialized Education
Subject Name	食品工学
Subject Name （Katakana）	ショクヒンコウガク
Subject Name in English	Food Engineering
Instructor	HAGURA YOSHIO,KAWAI KIYOSHI
Instructor (Katakana)	ハグラ　ヨシオ,カワイ　キヨシ
Campus	Higashi-Hiroshima	Semester/Term	2nd-Year, Second Semester, 4Term
Days, Periods, and Classrooms	(4T) Weds1-4：ABS C303
Lesson Style	Lecture	Lesson Style (More Details)
Lecture
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
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 （Knowledge and Understanding）・Expertise and ethics of science and technology regarding analysis and evaluation methods for safety of food and food material. ・Expertise regarding food processing technologies and development of useful materials. （Abilities and Skills）・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	In this lecture, the unit operation on the food engineering is explained.
Class Schedule	lesson1 Characteristics and future of food engineering lesson2 Engineering handling of foods lesson3 Dimension lesson4 Quantitative theory for food engineering (mass balance, heat balance) lesson5 Fluid flow (Flow in a circular tube) lesson6 Fluid flow (Flow in a filling layer/porous body) lesson7 Particle motion in fluid lesson8 Conductive heat transfer lesson9 Convective heat transfer lesson10 Mass transfer lesson11 Food Drying lesson12 Basics of Sterilization lesson13 Thermal properties of Food lesson14 Mechanical properties of Food lesson15 Quality control Examinations will be conducted.
Text/Reference Books,etc.	Teaching materials: Distributed as necessary.
PC or AV used in Class,etc.
(More Details)	Powerpoint
Learning techniques to be incorporated
Suggestions on Preparation and Review	Review the previous class. Be sure to submit your assignments.
Requirements	Following this lecture, it is desirable to take "Food Property Engineering".
Grading Method	Examination80%, Exercises20%
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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