WC101102 Exercises in Food andAgriLife Science A

Hiroshima University Syllabus

Japanese

Academic Year 2024Year School/Graduate School Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Food and AgriLife Science

Lecture Code WC101102 Subject Classification Specialized Education

Subject Name 食品生命科学特別演習Ａ

Subject Name
（Katakana）ショクヒンセイメイカガクトクベツエンシュウA

Subject Name in
English Exercises in Food andAgriLife Science A

Instructor UENO SATORU

Instructor
(Katakana) ウエノ　サトル

Campus Higashi-Hiroshima Semester/Term 1st-Year, First Semester, 1Term

Days, Periods, and Classrooms (1T) Inte

Lesson Style Seminar Lesson Style
(More Details) 　

Presentation with using powerpoint and white board. After presentation, questions and discussion will be opened.

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） 01 : Agricultural Sciences

Eligible Students master course student

Keywords triacylglycerol, lipids, self-asembly system, emulsion, gel, crystallization

Special Subject for Teacher Education 　 Special Subject 　

Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students) Seminar of the Food Biophysics Laboratory
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students)

Class Objectives
/Class Outline Readng and discussing articles described for the physical chemistry of foods or their components such as triacylglycerols, emulsifiers etc. to clarify the relationship between the physical properties of foods and functions of each components of them.

Class Schedule Exsrcise 1-15: I will give an article to each student. Students must read it and make a report to explain the contents of the paper in front of the crass member. After explaining, discussion for all.

Text/Reference
Books,etc. Papers for crystallization and physical chemistry of lipids, emulsion and application to foods.

PC or AV used in
Class,etc. 　

(More Details) Projecter, white board

Learning techniques to be incorporated 　

Suggestions on
Preparation and
Review Students must prepare to explain their presentation by reading a paper and the cited paper of the article. Students must give the photocopy of their preparation to all attendance.

Requirements

Grading Method Checking their presentation : 50%, the quality of their report : 20 %, the activity of the discussion (for example how many times does the students give questions?) : 20 %, Attitude toward class participation : 10 %

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.

Academic Year	2024Year	School/Graduate School	Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Food and AgriLife Science
Lecture Code	WC101102	Subject Classification	Specialized Education
Subject Name	食品生命科学特別演習Ａ
Subject Name （Katakana）	ショクヒンセイメイカガクトクベツエンシュウA
Subject Name in English	Exercises in Food andAgriLife Science A
Instructor	UENO SATORU
Instructor (Katakana)	ウエノ　サトル
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, First Semester, 1Term
Days, Periods, and Classrooms	(1T) Inte
Lesson Style	Seminar	Lesson Style (More Details)
Presentation with using powerpoint and white board. After presentation, questions and discussion will be opened.
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）	01 : Agricultural Sciences
Eligible Students	master course student
Keywords	triacylglycerol, lipids, self-asembly system, emulsion, gel, crystallization
Special Subject for Teacher Education		Special Subject
Class Status within Educational Program (Applicable only to targeted subjects for undergraduate students)	Seminar of the Food Biophysics Laboratory
Criterion referenced Evaluation (Applicable only to targeted subjects for undergraduate students)
Class Objectives /Class Outline	Readng and discussing articles described for the physical chemistry of foods or their components such as triacylglycerols, emulsifiers etc. to clarify the relationship between the physical properties of foods and functions of each components of them.
Class Schedule	Exsrcise 1-15: I will give an article to each student. Students must read it and make a report to explain the contents of the paper in front of the crass member. After explaining, discussion for all.
Text/Reference Books,etc.	Papers for crystallization and physical chemistry of lipids, emulsion and application to foods.
PC or AV used in Class,etc.
(More Details)	Projecter, white board
Learning techniques to be incorporated
Suggestions on Preparation and Review	Students must prepare to explain their presentation by reading a paper and the cited paper of the article. Students must give the photocopy of their preparation to all attendance.
Requirements
Grading Method	Checking their presentation : 50%, the quality of their report : 20 %, the activity of the discussion (for example how many times does the students give questions?) : 20 %, Attitude toward class participation : 10 %
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.

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