L4024005 Training for Animal Food Processing

Hiroshima University Syllabus

Japanese

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

Lecture Code L4024005 Subject Classification Specialized Education

Subject Name 畜産食品製造学実験実習

Subject Name
（Katakana）チクサンショクヒンセイゾウガクジッ

Subject Name in
English Training for Animal Food Processing

Instructor SUZUKI TAKUYA,YAMAMOTO YOSHINARI

Instructor
(Katakana) スズキ　タクヤ,ヤマモト　ヨシナリ

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

Days, Periods, and Classrooms (Int) Inte

Lesson Style Practical Lesson Style
(More Details) 　

Preparation of ice cream and yogurt.

Credits 1.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 3 : Undergraduate High-Intermediate

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 01 : Agricultural Sciences

Eligible Students

Keywords Ice cream and yogurt.

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) Applied Animal and Plant Science Program
（Knowledge and Understanding）
・Knowledge and understanding regarding the mechanism of animal and plant production in fields and relation between animals and the human society and natural environment.
（Abilities and Skills）
・Basic experimentation abilities and skills required for acquiring expertise

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 Understand the production of ice cream and yogurt.

Class Schedule lesson1
Preparation of ice cream
lesson2
Preparation of yogurt
lesson3
lesson4
lesson5
lesson6
lesson7
lesson8
lesson9
lesson10
lesson11
lesson12
lesson13
lesson14
lesson15

See Japanese syllabus

See Japanese syllabus

Text/Reference
Books,etc. A textbook will be distributed.

PC or AV used in
Class,etc. 　

(More Details) See Japanese syllabus

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review See Japanese syllabus

Requirements

Grading Method See Japanese syllabus

Practical Experience Experienced

Summary of Practical Experience and Class Contents based on it Lectures on basic knowledge of dairy production by faculty members with experience in research and production for food manufacturers

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	L4024005	Subject Classification	Specialized Education
Subject Name	畜産食品製造学実験実習
Subject Name （Katakana）	チクサンショクヒンセイゾウガクジッ
Subject Name in English	Training for Animal Food Processing
Instructor	SUZUKI TAKUYA,YAMAMOTO YOSHINARI
Instructor (Katakana)	スズキ　タクヤ,ヤマモト　ヨシナリ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, First Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte
Lesson Style	Practical	Lesson Style (More Details)
Preparation of ice cream and yogurt.
Credits	1.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	3 : Undergraduate High-Intermediate
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	01 : Agricultural Sciences
Eligible Students
Keywords	Ice cream and yogurt.
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)	Applied Animal and Plant Science Program （Knowledge and Understanding）・Knowledge and understanding regarding the mechanism of animal and plant production in fields and relation between animals and the human society and natural environment. （Abilities and Skills）・Basic experimentation abilities and skills required for acquiring expertise 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	Understand the production of ice cream and yogurt.
Class Schedule	lesson1 Preparation of ice cream lesson2 Preparation of yogurt lesson3 lesson4 lesson5 lesson6 lesson7 lesson8 lesson9 lesson10 lesson11 lesson12 lesson13 lesson14 lesson15 See Japanese syllabus See Japanese syllabus
Text/Reference Books,etc.	A textbook will be distributed.
PC or AV used in Class,etc.
(More Details)	See Japanese syllabus
Learning techniques to be incorporated
Suggestions on Preparation and Review	See Japanese syllabus
Requirements
Grading Method	See Japanese syllabus
Practical Experience	Experienced
Summary of Practical Experience and Class Contents based on it	Lectures on basic knowledge of dairy production by faculty members with experience in research and production for food manufacturers
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.

Back to syllabus main page