| 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
（Katakana） |
|
Subject Name in
English |
Food and Life Science |
| Instructor |
KUMRUNGSEE THANUTCHAPORN,IKUTANI MASASHI,FUJIYOSHI SO,NAKAYAMA TATSUYA |
Instructor
(Katakana) |
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 |
| 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 Outcome | 1. 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
|
Text/Reference
Books,etc. |
Distributed by each teacher. |
PC or AV used in
Class,etc. |
|
| (More Details) |
|
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
Follow the instruction of each lecturer. |
| Requirements |
|
| 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 |
|
| 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. |