L4012006 Laboratory work in nutritional biochemistry

Hiroshima University Syllabus

Japanese

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

Lecture Code L4012006 Subject Classification Specialized Education

Subject Name 栄養生化学実験

Subject Name
（Katakana）エイヨウセイカガクジッケン

Subject Name in
English Laboratory work in nutritional biochemistry

Instructor YANAKA NORIYUKI,KUMRUNGSEE THANUTCHAPORN

Instructor
(Katakana) ヤナカ　ノリユキ,カムランシー　タナッチャポーン

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

Days, Periods, and Classrooms (Int) Inte

Lesson Style Experiment Lesson Style
(More Details) 　

Biochemical experiments.

Credits 1.0 Class Hours/Week 　 Language of Instruction B : Japanese／English

Course Level 4 : Undergraduate Advanced

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 01 : Agricultural Sciences

Eligible Students

Keywords enzyme, electrophoresis, RNA extraction, Reverse transcription, cDNA, PCR, tissue staining, SDG_03

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 The main aim of this class is to learn experimental techniques in biochemistry and molecular biology for better understanding of lifestyle diseases such as skeletal muscle disease and obesity.

Class Schedule lesson1-15:
Lecture.
Preparation of reagents.
Reverse transcription.
PCR.
Electrophoresis and the purification of PCR products.
Quantification of proteins.
SDS-PAGE.
Western blot analysis.
Cell and tissue staining.
Data analyses.
Discuassion.

Text/Reference
Books,etc. A textbook for experiment will be given.

PC or AV used in
Class,etc. 　

(More Details) Experimental equipments.

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Read the textbook for experiment.

Requirements

Grading Method Report(60%) & attitude during experiment(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.

Academic Year	2024Year	School/Graduate School	School of Applied Biological Science
Lecture Code	L4012006	Subject Classification	Specialized Education
Subject Name	栄養生化学実験
Subject Name （Katakana）	エイヨウセイカガクジッケン
Subject Name in English	Laboratory work in nutritional biochemistry
Instructor	YANAKA NORIYUKI,KUMRUNGSEE THANUTCHAPORN
Instructor (Katakana)	ヤナカ　ノリユキ,カムランシー　タナッチャポーン
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, First Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte
Lesson Style	Experiment	Lesson Style (More Details)
Biochemical experiments.
Credits	1.0	Class Hours/Week		Language of Instruction	B : Japanese／English
Course Level	4 : Undergraduate Advanced
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	01 : Agricultural Sciences
Eligible Students
Keywords	enzyme, electrophoresis, RNA extraction, Reverse transcription, cDNA, PCR, tissue staining, SDG_03
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	The main aim of this class is to learn experimental techniques in biochemistry and molecular biology for better understanding of lifestyle diseases such as skeletal muscle disease and obesity.
Class Schedule	lesson1-15: Lecture. Preparation of reagents. Reverse transcription. PCR. Electrophoresis and the purification of PCR products. Quantification of proteins. SDS-PAGE. Western blot analysis. Cell and tissue staining. Data analyses. Discuassion.
Text/Reference Books,etc.	A textbook for experiment will be given.
PC or AV used in Class,etc.
(More Details)	Experimental equipments.
Learning techniques to be incorporated
Suggestions on Preparation and Review	Read the textbook for experiment.
Requirements
Grading Method	Report(60%) & attitude during experiment(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.

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