L4017004 Science and Technology for Food Development

Hiroshima University Syllabus

Japanese

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

Lecture Code L4017004 Subject Classification Specialized Education

Subject Name 食品開発学

Subject Name
（Katakana）ショクヒンカイハツガク

Subject Name in
English Science and Technology for Food Development

Instructor YAKABE TAKAFUMI,ONO AKINOBU,HAGURA YOSHIO

Instructor
(Katakana) ヤカベ　タカフミ,オノ　アキノブ,ハグラ　ヨシオ

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

Days, Periods, and Classrooms (Int) Inte

Lesson Style Lecture Lesson Style
(More Details) 　

Mainly lecture

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 Elective: Food Science

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 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 Researchers and engineers of food companies are in charge of these lectures. This year, two lecturers will conduct an intensive course divided into two terms.
(1) The objective is for students to grasp an overview of food product development in companies and its inherent difficulty as well as appeal. In addition, food science will be understood in terms of its relation to food product development using concrete food product development case studies.
(2) In addition to understanding the flow of food development in commercial foods, students will gain practical knowledge from concrete case studies on marketing and food, product planning based on the functionality of food ingredients, product design that embodies this planning, raw materials that provide support, stabilized production that achieves design quality, and ensuring of the essential “safety and peace of mind” of food products.

Class Schedule (1-1) Food product development process
Understand the flow from product planning to production and distribution

(1-2) Product development from the viewpoint of the customer
What is product development from a customer’s viewpoint? Use development examples of curry products.

(1-3) Role of food science in food product development
Understand how knowledge of food science is useful in food product development research using concrete examples

(1-4) Quality assurance in food product development
Understand activities that bring safety and peace of mind to customers in relation to manufactured products

(1-5～6) Scientific studies on the taste of food
Understand the status of “food taste” research worldwide
Introduce specific examples of development

(1-7) Summary

(2-1) Flow of food product development
Planning-Design-Manufacturing- [Sales-] Improvement

(2-2～4) Planning and design in food product development
Value development and realization
(2-5～6) Various problems in commercialization
Technology development, security and security

(2-7) Summary
What is required for food development

Text/Reference
Books,etc. Distributed appropriately when necessary

PC or AV used in
Class,etc. 　

(More Details) Text, handouts, PowerPoint, video

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Please review the content of each class and think about associations with familiar foods.

Requirements

Grading Method Evaluated based on report content and class participation, among others

Practical Experience Experienced

Summary of Practical Experience and Class Contents based on it This lecture is based on food development and research at food companies.

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	L4017004	Subject Classification	Specialized Education
Subject Name	食品開発学
Subject Name （Katakana）	ショクヒンカイハツガク
Subject Name in English	Science and Technology for Food Development
Instructor	YAKABE TAKAFUMI,ONO AKINOBU,HAGURA YOSHIO
Instructor (Katakana)	ヤカベ　タカフミ,オノ　アキノブ,ハグラ　ヨシオ
Campus	Higashi-Hiroshima	Semester/Term	2nd-Year, Second Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte
Lesson Style	Lecture	Lesson Style (More Details)
Mainly lecture
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	Elective: Food Science
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 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	Researchers and engineers of food companies are in charge of these lectures. This year, two lecturers will conduct an intensive course divided into two terms. (1) The objective is for students to grasp an overview of food product development in companies and its inherent difficulty as well as appeal. In addition, food science will be understood in terms of its relation to food product development using concrete food product development case studies. (2) In addition to understanding the flow of food development in commercial foods, students will gain practical knowledge from concrete case studies on marketing and food, product planning based on the functionality of food ingredients, product design that embodies this planning, raw materials that provide support, stabilized production that achieves design quality, and ensuring of the essential “safety and peace of mind” of food products.
Class Schedule	(1-1) Food product development process Understand the flow from product planning to production and distribution (1-2) Product development from the viewpoint of the customer What is product development from a customer’s viewpoint? Use development examples of curry products. (1-3) Role of food science in food product development Understand how knowledge of food science is useful in food product development research using concrete examples (1-4) Quality assurance in food product development Understand activities that bring safety and peace of mind to customers in relation to manufactured products (1-5～6) Scientific studies on the taste of food Understand the status of “food taste” research worldwide Introduce specific examples of development (1-7) Summary (2-1) Flow of food product development Planning-Design-Manufacturing- [Sales-] Improvement (2-2～4) Planning and design in food product development Value development and realization (2-5～6) Various problems in commercialization Technology development, security and security (2-7) Summary What is required for food development
Text/Reference Books,etc.	Distributed appropriately when necessary
PC or AV used in Class,etc.
(More Details)	Text, handouts, PowerPoint, video
Learning techniques to be incorporated
Suggestions on Preparation and Review	Please review the content of each class and think about associations with familiar foods.
Requirements
Grading Method	Evaluated based on report content and class participation, among others
Practical Experience	Experienced
Summary of Practical Experience and Class Contents based on it	This lecture is based on food development and research at food companies.
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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