L4023005 Training for Marine Food Processing

Hiroshima University Syllabus

Japanese

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
（Katakana）スイサンショクヒンセイゾウガクジッケン

Subject Name in
English Training for Marine Food Processing

Instructor NISHIMURA SHINICHI,HIRAYAMA MAKOTO

Instructor
(Katakana) 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
Program
(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
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）
・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.

Text/Reference
Books,etc. Marine Products in Japan(Written by E.Tanikawa, Kouseisha Kouseikaku, Japan)

PC or AV used in
Class,etc. 　

(More Details)

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review 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.

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	L4023005	Subject Classification	Specialized Education
Subject Name	水産食品製造学実験実習
Subject Name （Katakana）	スイサンショクヒンセイゾウガクジッケン
Subject Name in English	Training for Marine Food Processing
Instructor	NISHIMURA SHINICHI,HIRAYAMA MAKOTO
Instructor (Katakana)	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 Program (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 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）・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.
Text/Reference Books,etc.	Marine Products in Japan(Written by E.Tanikawa, Kouseisha Kouseikaku, Japan)
PC or AV used in Class,etc.
(More Details)
Learning techniques to be incorporated
Suggestions on Preparation and Review	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.
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.

Back to syllabus main page