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	WC201100	Subject Classification	Specialized Education
Subject Name	食品物理工学I
Subject Name （Katakana）	ショクヒンブツリコウガクイチ
Subject Name in English	Food Physical Chemistry and Food Engineering I
Instructor	UENO SATORU,KOIZUMI HARUHIKO
Instructor (Katakana)	ウエノ　サトル,コイズミ　ハルヒコ
Campus	Higashi-Hiroshima	Semester/Term	1st-Year,  First Semester,  1Term
Days, Periods, and Classrooms	(1T) Inte：Online
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）	01 : Agricultural Sciences
Eligible Students	graduate school students
Keywords	lipids, fats, crystallization, crystal growth, nucleation, mixing behavior of two components, eutectic, mixed crystals, intermolecular compounds, molecular aggregates, crystals, liquid crystals, emulsions, films, self-organization, crystal networks, oleogels
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	Here, the explanation focuses on the physical chemistry of lipids and their application to foods. First, the definition and types of lipids are introduced, followed by a description for beginners on crystallization of lipids and crystal growth studies as the basis of crystallization. Then, the crystallization of lipids in food will be explained. In addition, we will explain the mixing behavior of lipids as a multi-component system. Finally, chocolate and margarine are taken as specific foods, and they are explained from the viewpoint of lipid crystallization and multi-component system. Finally, various food systems are described from the viewpoints of mixed systems and crystallization of lipids.
Class Schedule	lesson1 definition and types of lipids lesson2 lipid crystal and crystallization / crystal polymorphic transition lesson3 Basics of lipid crystallization: Nucleation and crystal growth lesson4  Crystallization of lipids in foods Part 1: Bulk system lesson5  Crystallization of lipids in foods Part 2: Emulsion system lesson6  Lipids as a multi-component system: Basics of mixed behavior-two-component system- lesson7  lipid crystallization in Food 1: chocolate, margarine lesson8  Lipid Crystallization in Foods 2: Oleogel lesson9  Basics of Crystal Growth 1 lesson10 Basics of Crystal Growth 2 lesson11 Basics of Crystal Growth 3 lesson12 Basics of Crystal Growth 4 lesson13 Protein Crystal Growth 1 lesson14 Protein Crystal Growth 2 lesson15 Lipid crystal growth Request a report submission at the end each time. In addition, students will make presentations and ask and answer questions between students, but in the case of on-demand classes only, the report will be submitted each time. Assignments will be presented at each class. A new faculty member in charge will increase by one. Another teacher will be in charge of the latter seven lessons.
Text/Reference Books,etc.	handout materials (PDF will be sent in advance by e-mail. If you can't make it in time, distribute it by print on the day)
PC or AV used in Class,etc.
	(More Details)	lecture in PowerPoint format
Learning techniques to be incorporated
Suggestions on Preparation and Review	Each time, the PDF of the next class will be sent by e-mail (if you are not ready, the contents of the slide will be distributed on the day), so print out the necessary items, bring them to the class, and prepare for the class.
Requirements	It is desirable to have taken thermodynamics or physical chemistry, but if you have not taken them, you will also take classes, so be sure to review during the course.
Grading Method	Judge comprehensively based on reports, student presentations, and questions and answers.
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message	This lecture focuses on the physicochemical properties of lipids, especially crystallization, and draws a sketch of the physical phenomena in food fats and oils derived from it from the basic viewpoint of "structure formation of molecular aggregates and expression of functions". I aim. Although the basic knowledge is physical chemistry, there are students with different backgrounds, sparse in physical chemistry and strong in biochemistry and biology, so the flow of `` consideration of applied problems from the basics of physicochemistry '' We will try to give a two-way lecture that also includes the flow of "Starting from interesting natural phenomena and cutting-edge research topics and returning to basic principles." In the future, graduates of the graduate school must be proficient in English, so all figures and tables should be written in English, if there are foreign students, lectures will be given in English, and use of Japanese will not be possible. Keep it to a minimum.
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.