| Academic Year |
2024Year |
School/Graduate School |
Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Biotechnology |
| Lecture Code |
WB003000 |
Subject Classification |
Specialized Education |
| Subject Name |
生命機能工学Ａ |
Subject Name
（Katakana） |
セイメイキノウコウガクA |
Subject Name in
English |
Life Science and Gene Technology A |
| Instructor |
IWASHITA KAZUHIRO,ISOGAI ATSUKO,AKAO TAKESHI |
Instructor
(Katakana) |
イワシタ カズヒロ,イソガイ アツコ,アカオ タケシ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
1st-Year, First Semester, 2Term |
| Days, Periods, and Classrooms |
(2T) Mon1-2,Fri1-2：AdSM 401N |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
|
| Lecture |
| Credits |
2.0 |
Class Hours/Week |
|
Language of Instruction |
B
:
Japanese／English |
| Course Level |
6
:
Graduate Advanced
|
| Course Area（Area） |
26
:
Biological and Life Sciences |
| Course Area（Discipline） |
04
:
Life Sciences |
| Eligible Students |
Master's students in the department of Morecular Biotechnolgy |
| Keywords |
sake making process, yeast, Aspergillus oryzae, genome science, sake metabolites, safety of sake |
| 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 |
Lecture the techniques, microorganisms, and evaluation used for Japanese sake manufacturing. Based on the knowledge, students propose and discuss research plans for solving problems on sake manufacturing or developing new items in groups. |
| Class Schedule |
lesson1 Overviews of sake making process (brewing process)（Iwashita）
lesson2 Overviews of sake making process (sake components)（Isogai）
lesson3 Sake yeast（classification, features）（Akao）
lesson4 Sake yeast（genetics, breeding）（Akao）
lesson5 Raw materials of sake（Iwashita）
lesson6 Koji mold for sake（Iwashita）
lesson7 Sensory evaluation method / Control of sake deterioration（Isogai）
lesson8 Science of tastiness of alcoholic beverages（Isogai）
lesson9 Making research plans on sake manufacturing (discussion in group, collection and analysis of information)（Iwashita, Akao, Isogai）
lesson10 Making research plans on sake manufacturing (discussion in group, preparing for presentation)（Iwashita, Akao, Isogai）
lesson11 Proposal of research on sake manufacturing (preparing for discussion, analysis of questions)（Iwashita, Akao, Isogai）
lesson12 Proposal of research on sake manufacturing (preparing for discussion, making answer draft)（Iwashita, Akao, Isogai）
lesson13 Proposal of research on sake manufacturing (presentation and discussion of group A and B)（Iwashita, Akao, Isogai）
lesson14 Proposal of research on sake manufacturing (presentation and discussion of group C and D)（Iwashita, Akao, Isogai）
lesson15 Proposal of research on sake manufacturing (presentation and discussion of group E and F)（Iwashita, Akao, Isogai） |
Text/Reference
Books,etc. |
Handouts |
PC or AV used in
Class,etc. |
|
| (More Details) |
PPT |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
The suggestions will be given in the class. |
| Requirements |
|
| Grading Method |
Evaluation based on attitude at this class, discussion and reports. |
| Practical Experience |
|
| Summary of Practical Experience and Class Contents based on it |
|
| Message |
|
| Other |
The lecture is conducted in Japanese. Handouts used in this letcure are in English. |
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. |