Hiroshima University Syllabus

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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
Subject Name in
Molecular-Level Understanding of Functionality of Foods
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,  Second Semester,  3Term
Days, Periods, and Classrooms (3T) 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
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
(Applicable only to targeted subjects for undergraduate students)
Criterion referenced
(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). 
PC or AV used in
(More Details) projector, handouts, 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Handout will be sent before the class. 
Grading Method The score of quiz and examination (80%) and report (20%) 
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
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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