| 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 |
WC209100 |
Subject Classification |
Specialized Education |
| Subject Name |
醸造資源開発学 |
Subject Name
（Katakana） |
ジョウゾウシゲンカイハツガク |
Subject Name in
English |
Brewing Science and Technology |
| Instructor |
OKUDA MASAKI,MASAKI KAZUO |
Instructor
(Katakana) |
オクダ マサキ,マサキ カズオ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
1st-Year, First Semester, OutOfTerm(1st) |
| Days, Periods, and Classrooms |
(O1) 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） |
02
:
Biotechnology |
| Eligible Students |
|
| Keywords |
Fernentation Microbiology, Fermentation Metabolism, Alcoholic Beverage Fermentation, Yeast, Koji mold (Aspergillus sp.), Lactic Acid bacteria
SDG_02, SDG_07, SDG_09 |
| 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 |
Learning of taxonomy, metabolism, of fermentation biochemistry of alcohol beverages fermentation, as well as fermentation technology.
Learning of industrial application and breeding of Koji mold, yeast, and lactic bacteria of alcohol beverages from foundation to new methodology, as well as discussion of application of biotechnology to fermentation industry. |
| Class Schedule |
1-8
Fermentation technology.
Materials used for alcoholic beverage.
Taxonomy and characteristics of fermentation microbes.
Metabolism and biochemistry of fermentation microbes.
9-16
Research and breeding of sake yeast, Koji mold.
Application of biotechnology to fermentation industry. |
Text/Reference
Books,etc. |
No textbook is used. |
PC or AV used in
Class,etc. |
|
| (More Details) |
Power point and handouts are used for the lectures. |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
No preparation is required. Taking notes on a lecture is necessary for the preparation of a report. |
| Requirements |
This class is planned for students who don't have fundamental knowledge of fermentation technology and microbiology. |
| Grading Method |
Reports, examination, attendance and participation to the lectures and discussion. |
| Practical Experience |
Experienced
|
| Summary of Practical Experience and Class Contents based on it |
The staff of the National Research Institute of Brewing will explain the basics and applications necessary to understand brewing, including actual brewing and some of the results of brewing research to date. |
| Message |
This lecture will provide details of the alcoholic beverage production process, the latest research findings, and the skillful use of various metabolisms in the brewing industry, not only for alcoholic fermentation, but also for microbial survival.
|
| 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. |