Hiroshima University Syllabus

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Academic Year 2024Year School/Graduate School School of Applied Biological Science
Lecture Code L4023005 Subject Classification Specialized Education
Subject Name 水産食品製造学実験実習
Subject Name
Subject Name in
Training for Marine Food Processing
ニシムラ シンイチ,ヒラヤマ マコト
Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  Intensive
Days, Periods, and Classrooms (Int) Inte
Lesson Style Practical Lesson Style
(More Details)
Processing of Marine Food 
Credits 1.0 Class Hours/Week   Language of Instruction B : Japanese/English
Course Level 3 : Undergraduate High-Intermediate
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students Food science program and others
Keywords Marine products, Fish paste product, Surimi, Canned Food, Retort processing 
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
(Applicable only to targeted subjects for undergraduate students)
1. To acquire basic techniques and methods for handling food and food materials.
2. To be able to summarize research results in reports and papers. 
Criterion referenced
(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)
・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 aims of this class are as follows:
1.Understanding utilization of marine bioresources during the processing of Japanese style fish paste and canned foods.
2.Understanding the character of fish protein
3.Understanding manipulation of some machines for marine food processing 
Class Schedule 1. Understanding and learning the manufacturing methods and principles of fish paste products.
2. Understanding and learning the manufacturing method of canned marine products and the theory of canning sterilization

Students are required to submit a report consisting of the purpose, method, and results of the practical training, and a discussion of the results. 
Marine Products in Japan(Written by E.Tanikawa, Kouseisha Kouseikaku, Japan) 
PC or AV used in
(More Details)  
Learning techniques to be incorporated  
Suggestions on
Preparation and
Be sure to read the handouts and the textbook for the practical training carefully before the training to understand the contents of the training, the principle of processing, and the operation of the machines involved in the production of marine products. 
Requirements It is recommended that students who wish to take this course have taken "Seafood Chemistry and Biochemistry (L2009004)". 
Grading Method Assessment is done by  attendance, attitude and results of report. 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message Pay special attention to hygiene as food is handled. Also, operate the machine correctly and take care of safety. This class is provided in English upon request. 
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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