| 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 |
WC103026 |
Subject Classification |
Specialized Education |
| Subject Name |
食品生命科学特別研究 |
Subject Name
（Katakana） |
ショクヒンセイメイカガクトクベツケンキュウ |
Subject Name in
English |
Research for Academic Degree Dissertation in Food andAgriLife Science |
| Instructor |
MASAKI KAZUO |
Instructor
(Katakana) |
マサキ カズオ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
1st-Year, First Semester, Year |
| Days, Periods, and Classrooms |
(Year) Inte |
| Lesson Style |
Seminar |
Lesson Style
(More Details) |
|
| exercise , discussion, student's presentation |
| Credits |
4.0 |
Class Hours/Week |
|
Language of Instruction |
B
:
Japanese／English |
| Course Level |
7
:
Graduate Special Studies
|
| Course Area（Area） |
26
:
Biological and Life Sciences |
| Course Area（Discipline） |
01
:
Agricultural Sciences |
| Eligible Students |
|
| Keywords |
yeast, enzyme, fermentation, cultivation, biotechnology |
| 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 enzyme technology, include planning, experiments, discussion, presentations, and writing papers.
|
| Class Schedule |
(1-15)Research planning, experiments, discussion and presentation.
|
Text/Reference
Books,etc. |
Recently published articles concerning your theme. |
PC or AV used in
Class,etc. |
|
| (More Details) |
Documents distributed |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
Please search and read new papers. |
| Requirements |
|
| Grading Method |
Lab work (50%), paper & presentation (50%) |
| Practical Experience |
Experienced
|
| Summary of Practical Experience and Class Contents based on it |
A researcher of the National Research Institute of Brewing will be discussing with your presentation and will explain about the knowledge of the brewing technology.
|
| Message |
|
| Other |
This class is provided in English upon request. |
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. |