L4016004 Food Physical Property Science

Hiroshima University Syllabus

Japanese

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

Lecture Code L4016004 Subject Classification Specialized Education

Subject Name 食品物性工学

Subject Name
（Katakana）ショクヒンブツセイコウガク

Subject Name in
English Food Physical Property Science

Instructor KAWAI KIYOSHI

Instructor
(Katakana) カワイ　キヨシ

Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  1Term

Days, Periods, and Classrooms (1T) Weds1-4：ABS C302

Lesson Style Lecture Lesson Style
(More Details) 　

Whiteboard, handout, PC

Credits 2.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 2 : Undergraduate Low-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）
・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 To understand fundamental food engineering

Class Schedule Introduction
Elasticity of food (stress and strain)

Viscosity of food (shear stress and shear rate)
Static viscoelasticity of food (creep and stress relaxation)
Dynamic viscoelasticity of food (storage modulus and loss modulus)
Temperature (pre-exponential factor and activation energy)
Water activity
Thermal properties of food (latent heat and heat capacity)
Heat transfer1 (thermal conduction and thermal convection)
Heat transfer2 (overall heat transfer coefficient)
Applications in food industry 1
Applications in food industry 2
Applications in food industry 3
Practice
Conclusion

Text/Reference
Books,etc. Texts for rheology, food engineering, and chemical engineering

PC or AV used in
Class,etc. 　

(More Details) Whiteboard, handout, PC

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review According to the schedule

Requirements

Grading Method Test (90%) and reports (10%)

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	L4016004	Subject Classification	Specialized Education
Subject Name	食品物性工学
Subject Name （Katakana）	ショクヒンブツセイコウガク
Subject Name in English	Food Physical Property Science
Instructor	KAWAI KIYOSHI
Instructor (Katakana)	カワイ　キヨシ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, First Semester, 1Term
Days, Periods, and Classrooms	(1T) Weds1-4：ABS C302
Lesson Style	Lecture	Lesson Style (More Details)
Whiteboard, handout, PC
Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	2 : Undergraduate Low-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）・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	To understand fundamental food engineering
Class Schedule	Introduction Elasticity of food (stress and strain) Viscosity of food (shear stress and shear rate) Static viscoelasticity of food (creep and stress relaxation) Dynamic viscoelasticity of food (storage modulus and loss modulus) Temperature (pre-exponential factor and activation energy) Water activity Thermal properties of food (latent heat and heat capacity) Heat transfer1 (thermal conduction and thermal convection) Heat transfer2 (overall heat transfer coefficient) Applications in food industry 1 Applications in food industry 2 Applications in food industry 3 Practice Conclusion
Text/Reference Books,etc.	Texts for rheology, food engineering, and chemical engineering
PC or AV used in Class,etc.
(More Details)	Whiteboard, handout, PC
Learning techniques to be incorporated
Suggestions on Preparation and Review	According to the schedule
Requirements
Grading Method	Test (90%) and reports (10%)
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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