Hiroshima University Syllabus

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Academic Year 2024Year School/Graduate School Liberal Arts Education Program
Lecture Code 55021001 Subject Classification Area Courses
Subject Name Food and Life Science[旧パッケージ]
Subject Name
Subject Name in
Food and Life Science
カムランシー タナッチャポーン,イクタニ マサシ,フジヨシ ソウ,ナカヤマ タツヤ,グエン バン クアン
Campus Higashi-Hiroshima Semester/Term 1st-Year,  Second Semester,  4Term
Days, Periods, and Classrooms (4T) Weds5-8:IAS K203
Lesson Style Lecture Lesson Style
(More Details)
Credits 2.0 Class Hours/Week   Language of Instruction E : English
Course Level 1 : Undergraduate Introductory
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 01 : Agricultural Sciences
Eligible Students
Keywords Brain, Food Science, Nutrition
Food poisoning, Bacteria, Virus, Food safety
Immunology, Immune system, Allergy
Microbial ecology, Natural environment 
Special Subject for Teacher Education   Special Subject  
Class Status within
Liberal Arts Education
Area Courses(Courses in Natural Sciences) Category:Biology
*Students who got admitted in 2018 or after can take this course as an “Area Course”. For this group of students, credits from this course will be regarded as credits from an “Area Course”.
If students who got admitted in 2017 or before take this course, it is regarded as a “Package-Based Subject”. The latter group of students cannot take this course as an “Area Course”. 
Expected Outcome1. To be able to explain the formation and development processes and contemporary issues of each academic discipline.
2. To be able to explain historical and contemporary issues that span multiple academic disciplines from multifaceted perspectives. 
Class Objectives
/Class Outline
The lecture consists of following subjects; Food Science, Nutrition, Food poisoning, Food safety, Immunology, Allergy, and Microbial ecology. 
Class Schedule Lesson 1 Guidance; Overview of the Nervous System and Brain Structure and Cells (Kumrungsee)12/4
Lesson 2 Blood Brain Barrier and Nutrient Transportation (Kumrungsee)12/4
Lesson 3 Neurotransmitters(Kumrungsee)12/11
Lesson 4 Taste and smell: The Chemical Senses(Kumrungsee)12/11
Lesson 5 Food Intake Regulation (Kumrungsee)12/18
Lesson 6 Reward Circuit, Motivation, and alcohol Addiction (Kumrungsee)12/18
Lesson 7 Current Trends in Food Poisoning (Nakayama)1/8
Lesson 8 Immunity Essential for Our Health  (Ikutani)1/8
Lesson 9 Highlights in the history of microbiology (Fujiyoshi)1/15
Lesson 10 Inflammation and the Immune System (Ikutani)1/15
Lesson 11 Microbial ecology and applications in the surrounding and natural environment (Fujiyoshi)1/22
Lesson 12 Mechanism of the Development of Allergy (Ikutani)1/22
Lesson 13 Food and Brain Disease I (Seizures and Epilepsy) (Kumrungsee)1/29
Lesson 14 Food and Brain Disease II (The aging brain and Alzheimer’s disease)(Kumrungsee)1/29
Lesson 15 Food and Brain Disease III (The aging brain and Alzheimer’s disease)(Kumrungsee)2/5
Distributed by each teacher. 
PC or AV used in
(More Details)  
Learning techniques to be incorporated  
Suggestions on
Preparation and
Follow the instruction of each lecturer. 
Grading Method Class participation 20%, Short quizzes or assays 80%
Weight for each lecturer: Kumrungsee 60%, Nakayama 6.7%, Ikutani 20%, and  Fujiyoshi 13.3%

90-100% Excellent (S)
80-89 Very Good (A)
70-79 Good (B)
60-69 Fair (C)
0-59 Fail (D) 
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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