| Academic Year |
2024Year |
School/Graduate School |
School of Applied Biological Science |
| Lecture Code |
L9816011 |
Subject Classification |
Specialized Education |
| Subject Name |
Molecular-Level Understanding of Functionality of Foods |
Subject Name
（Katakana） |
|
Subject Name in
English |
Molecular-Level Understanding of Functionality of Foods |
| Instructor |
SUGINO TOSHIHISA,KOIZUMI HARUHIKO,HAGURA YOSHIO,UENO SATORU,KAWAI KIYOSHI |
Instructor
(Katakana) |
スギノ トシヒサ,コイズミ ハルヒコ,ハグラ ヨシオ,ウエノ サトル,カワイ キヨシ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
2nd-Year, First Semester, Intensive |
| Days, Periods, and Classrooms |
(Int) Inte：ABS C203 |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
|
| Lecture and practical experiments |
| Credits |
2.0 |
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/PEACE incoming students |
| 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) | Applied Biological Science Program
（Knowledge and Understanding）
・Knowledge and understanding regarding applied biological sciences
|
|---|
Class Objectives
/Class Outline |
The lecture begins with recent trends of food businesses and food technology on a global scale. Then, we discuss multiple and critical significances of nutrients in views of evolution of life, bioenergy and nerve/brain, so that the audience may get a molecular-level understanding of the significances of foods in terms of life science. The basic understanding of digestion and absorption of nutrients will then be discussed from comprehensive viewpoints of molecular-lever structure-function relationships of enzymatic reactions and membrane transports of nutrients. The last topics are physical and chemical mechanisms acting in taste sensing and food technology.
In addition, food physical chemistry and food engineering are explained. |
| Class Schedule |
lesson1: General introduction
lesson2: Food processing and technology
lesson3: What are oils & fats?
lesson4: Physical Properties of Fats: Chocolate & Margarine
lesson5: Introduction: Consumers' value=driver of food technology
lesson6: Evolution of life-an illustration on a molecular level
lesson7: Evolution in bioenergy
lesson8: Evolution in nerve/brain and foods
lesson9: Functions of alimentary tract
lesson10: Digestion
lesson11: Absorption of nutrients
lesson12: Taste-sensing and food technology
lesson13: Crystal Growth of lipids 1
lesson14: Crystal Growth of lipids 2
lesson15: Examination
Practical experiments on food physical chemistry and food factory tour will be done (to be announced). |
Text/Reference
Books,etc. |
Handouts |
PC or AV used in
Class,etc. |
|
| (More Details) |
projector, handouts, |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
Handout will be sent before the class. |
| Requirements |
|
| Grading Method |
The score of quiz and examination (80%) and report (20%) |
| Practical Experience |
|
| Summary of Practical Experience and Class Contents based on it |
|
| 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. |