| Academic Year |
2024Year |
School/Graduate School |
School of Applied Biological Science |
| Lecture Code |
L9807001 |
Subject Classification |
Specialized Education |
| Subject Name |
(AIMS) Modern Food Science |
Subject Name
（Katakana） |
|
Subject Name in
English |
(AIMS) Modern Food Science |
| Instructor |
SHIMAMOTO TADASHI,NISHIMURA SHINICHI,NAKAYAMA TATSUYA,YAMAMOTO YOSHINARI,YANAKA NORIYUKI,HIRAYAMA MAKOTO,SUZUKI TAKUYA,KUMRUNGSEE THANUTCHAPORN |
Instructor
(Katakana) |
シマモト タダシ,ニシムラ シンイチ,ナカヤマ タツヤ,ヤマモト ヨシナリ,ヤナカ ノリユキ,ヒラヤマ マコト,スズキ タクヤ,カムランシー タナッチャポーン |
| Campus |
Higashi-Hiroshima |
Semester/Term |
2nd-Year, First Semester, Intensive |
| Days, Periods, and Classrooms |
(Int) Inte：ABS C203 |
| Lesson Style |
Lecture/Practical |
Lesson Style
(More Details) |
|
| This course is provided in English. |
| Credits |
3.0 |
Class Hours/Week |
|
Language of Instruction |
E
:
English |
| Course Level |
3
:
Undergraduate High-Intermediate
|
| Course Area（Area） |
26
:
Biological and Life Sciences |
| Course Area（Discipline） |
01
:
Agricultural Sciences |
| Eligible Students |
AIMS-HU incoming students |
| Keywords |
Food hygiene, Molecular nutrition, Functional food, Marine natural product, "HUSA" |
| 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) | |
|---|
Class Objectives
/Class Outline |
The lecture consists of; i) food hygiene (microbial and food poisoning control), ii) molecular nutrition and physiological function of foods, and iii) marine bioresource chemistry. The class also includes experimental exercises. |
| Class Schedule |
1. Introduction and Food Hygiene I (Shimamoto)
2. Food Hygiene II (Shimamoto)
3. Food Hygiene III (Nakayama)
4. Molecular Nutrition I (Yanaka)
5. Molecular Nutrition II (Kumrungsee)
6. Molecular Nutrition III (Kumrungsee)
7. Physiological Function of Foods I (Suzuki)
8. Physiological Function of Foods II (Suzuki)
9. Physiological Function of Foods III (Yamamoto)
10. Physiological Function of Foods IV (Yamamoto)
11. Marine Bioresource Chemistry I (Nishimura)
12. Marine Bioresource Chemistry II (Nishimura)
13. Marine Bioresource Chemistry III (Nishimura)
14. Marine Bioresource Chemistry IV (Hirayama)
15. Marine Bioresource Chemistry V (Hirayama)
Post-class report x 15 times (for each class) + reports for experimental classes
Students must attend the another class; Experiments on Molecular Nutrition, Physiological Function of Foods, and Food Hygiene. |
Text/Reference
Books,etc. |
Text and handout will be distributed in the class. |
PC or AV used in
Class,etc. |
|
| (More Details) |
PC projector will be used. |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
Follow the instruction of each lecturer. |
| Requirements |
This course is provided in English.
For HUSA incoming students and other students, please refer to the syllabus L9807011. |
| Grading Method |
Post-class report x 15 times (for each class) + reports for experimental classes
|
| Practical Experience |
|
| Summary of Practical Experience and Class Contents based on it |
|
| Message |
|
| Other |
This course is provided by the AIMS-HU program. |
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. |