| 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 |
WC101132 |
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 |
NAKAYAMA TATSUYA |
Instructor
(Katakana) |
ナカヤマ タツヤ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
1st-Year, First Semester, 1Term |
| Days, Periods, and Classrooms |
(1T) Mon1 |
| Lesson Style |
Seminar |
Lesson Style
(More Details) |
|
| |
| 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 |
|
| Keywords |
|
| 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 |
Carry out researches on nutritional biochemistry. The researches include planning, experiments, discussion, presentations, and writing papers. |
| Class Schedule |
Research planning, experiments, and discussion.
Teachers support the whole researches making discussion. |
Text/Reference
Books,etc. |
Nothing special |
PC or AV used in
Class,etc. |
|
| (More Details) |
|
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
To study Microbiology and molecular biology. |
| Requirements |
|
| Grading Method |
Quality of your, research planning (20%), experiments (20%), discussion (20%), presentation (10%), and thesis (30%) |
| 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. |