| Academic Year |
2024Year |
School/Graduate School |
Graduate School of Humanities and Social Sciences (Doctoral Course) Division of Educational Sciences Educational Design for Teacher Educators Program |
| Lecture Code |
WNBD0078 |
Subject Classification |
Specialized Education |
| Subject Name |
特別研究 |
Subject Name
（Katakana） |
|
Subject Name in
English |
Special Study |
| Instructor |
TOMINAGA MIHOKO |
Instructor
(Katakana) |
トミナガ ミホコ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
1st-Year, First Semester, First Semester |
| Days, Periods, and Classrooms |
(1T) Mon5-6：Faculty Office, (2T) Mon1-2：Faculty Office |
| Lesson Style |
Seminar |
Lesson Style
(More Details) |
|
| Seminar based, discussion, presentation by students |
| Credits |
1.0 |
Class Hours/Week |
|
Language of Instruction |
J
:
Japanese |
| Course Level |
6
:
Graduate Advanced
|
| Course Area（Area） |
24
:
Social Sciences |
| Course Area（Discipline） |
08
:
Curriculum and Instruction Sciences |
| Eligible Students |
|
| Keywords |
SDG_03,04,09,15, cooking and processing, palatability, molecular cooking, eating behavior |
| 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 |
About effects of eating habits and food constituents on health, this class is to aim at considering the problems contributing to research, also based on the latest results in cookery Science. |
| Class Schedule |
lesson1 Introduction
lesson2 Cooking and processing, and palatability (Food materials)
lesson3 Cooking and processing, and palatability (Food additives)
lesson4 Cooking and processing, and palatability (Preparation methods)
lesson5 Cooking and processing, and palatability (Preparation points)
lesson6 Cooking and processing, and palatability (Application method)
lesson7 Cooking and processing, and palatability (Processing methods)
lesson8 Cooking and processing, and palatability (Processing points)
lesson9 Cooking and processing, and palatability (Development of processing methods)
lesson10 Cooking and processing, and palatability (Taste)
lesson11 Cooking and processing, and palatability (Odour and visual sense)
lesson12 Cooking and processing, and palatability (Texture)
lesson13 Cooking and processing, and palatability (Palatability)
lesson14 Cooking and processing, and palatability (Analysis and evaluation)
lesson15 Review
Report assignment. |
Text/Reference
Books,etc. |
Handouts will be given as needed. |
PC or AV used in
Class,etc. |
|
| (More Details) |
Handouts, visual materials (video/PC/other visual materials) |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
1. Understand background of the class contents.
2. Understand the relationship between cooking and processsing, and palatability (Food materials).
3. Understand the relationship between cooking and processsing, and palatability (Food additives) .
4. Understand the relationship between cooking and processsing, and palatability (Preparation methods) .
5. Understand the relationship between cooking and processsing, and palatability (Preparation points) .
6. Understand the relationship between cooking and processsing, and palatability (Application method) .
7. Understand the relationship between cooking and processsing, and palatability (Processing methods) .
8. Understand the relationship between cooking and processsing, and palatability (Processing points) .
9. Understand the relationship between cooking and processsing, and palatability (Development of processing methods) .
10. Understand the relationship between cooking and processsing, and palatability (Taste) .
11. Understand the relationship between cooking and processsing, and palatability (Odour and visual sense) .
12. Understand the relationship between cooking and processsing, and palatability (Texture) .
13. Understand the relationship between cooking and processsing, and palatability (Palatability).
14. Understand the relationship between cooking and processsing, and palatability (Analysis and evaluation) .
15. Understand the relationship between cooking and processsing, and palatability comprehensively.
|
| Requirements |
|
| Grading Method |
Comprehensive evaluation based on discussion, prepared materials, and reports. |
| 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. |