| Academic Year |
2024Year |
School/Graduate School |
School of Applied Biological Science |
| Lecture Code |
L4006004 |
Subject Classification |
Specialized Education |
| Subject Name |
食品工学実験 |
Subject Name
（Katakana） |
ショクヒンコウガクジッケン |
Subject Name in
English |
Laboratory Works in 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, Intensive |
| Days, Periods, and Classrooms |
(Int) Inte |
| Lesson Style |
Experiment |
Lesson Style
(More Details) |
|
| Theory and Practice |
| 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 |
To Study Food Engnnering |
| Class Schedule |
1. Introduction
2. Theory and Procedure
3. Drying 1
4. Drying 2
5. Heat Transfer 1
6. Heat Transfer 2
7. Filtration 1
8. Filtration 2
9. Fluid Flow 1
10. Fluid Flow 2
11. Elasticity 1
12. Elasticity 2
13. Retort Sterilization 1
14. Retort Sterilization 2
15. Conclusion |
Text/Reference
Books,etc. |
Handout |
PC or AV used in
Class,etc. |
|
| (More Details) |
Not Available |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
According to the Schedule |
| Requirements |
|
| Grading Method |
Report 60% and Practice 40% |
| 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. |