| 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 |
WC101128 |
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 |
KOIZUMI HARUHIKO |
Instructor
(Katakana) |
コイズミ ハルヒコ |
| 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 : 30 %, the activity of the discussion (for example how many times does the students give questions?) : 20 % |
| 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. |