L4022005 Agricultural Products and Food Processing

Hiroshima University Syllabus

Japanese

Academic Year 2025Year School/Graduate School School of Applied Biological Science

Lecture Code L4022005 Subject Classification Specialized Education

Subject Name 農産食品学

Subject Name
（Katakana）ノウサンショクヒンガク

Subject Name in
English Agricultural Products and Food Processing

Instructor TSURUNAGA YOKO,SUZUKI TAKUYA

Instructor
(Katakana) ツルナガ　ヨウコ,スズキ　タクヤ

Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  Intensive

Days, Periods, and Classrooms (Int) Inte

Lesson Style Lecture Lesson Style
(More Details) Online (on-demand)

Lecture, handouts

Credits 2.0 Class Hours/Week 　 Language of Instruction J : Japanese

Course Level 3 : Undergraduate High-Intermediate

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) Food Science Program
（Knowledge and Understanding）
・Basic knowledge of such as chemistry, biology, biochemistry, microbiology, physics, and mathematics required for understanding food science.
・Expertise regarding methods for identifying the mechanism of function expression in food and food material and for application of the function.
・Expertise and ethics of science and technology regarding analysis and evaluation methods for safety of food and
food material.
（Abilities and Skills）
・Acquisition of techniques for production of foods from marine and animal resources and capability of consideration of practical measures for conversion to safe and highly functional foods

Class Objectives
/Class Outline Aguricaltural products basically show low storage stability, so there have been numerous efferts to preserve the aguricaltura products.  Storage stability of the fresh products was improved and the distribution area of these product became wider by the developments of the processing techniques.  Additionaly, variety of the processed products have been developed and improved from the aguricultural products. In this course, the purpose, principles, and new technologies for aguricultural food processing will be explained.

Class Schedule lesson1:Purpose of food strage and preservation
lesson2:How to preserve foods 1,drying, condensation and water activity
lesson3:How to preserve foods 2, smoking process, pH control and temperature
lesson4:Novel technique for processing, extruder, high pressure
lesson5:Packing of the products
lesson6:Nutrients and the effect of preparation process
lesson7:Processing (1) crops
lesson8:Processing (2) crops2
lesson9:Processing (3) beans, potatos
lesson10:Processing (4) fruits and vegetables
lesson11:Processing (5)  seasoning
lesson12:Processing (6)  seasoning
lesson13:Processing (7) beverage, seasoning, snacks
lesson14:Processing (8) oil
lesson15:final exam

Report

Text/Reference
Books,etc. 参考書：食べ物と健康食品学・食品機能学・食品加工学第3版，出版社: 医歯薬出版株式会社; 第2版 (2017/2/25)，ISBN13: 978-4263707159

PC or AV used in
Class,etc.

(More Details) handouts, DVD

Learning techniques to be incorporated Post-class Report

Suggestions on
Preparation and
Review The reference book is helpful for the deerer understanding of the lectures.

Requirements

Grading Method Reports (100%)

Practical Experience Experienced

Summary of Practical Experience and Class Contents based on it This professor has an experience of food processing works.

Message The time period to take the online class will be announced till the end of July.

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.

Academic Year	2025Year	School/Graduate School	School of Applied Biological Science
Lecture Code	L4022005	Subject Classification	Specialized Education
Subject Name	農産食品学
Subject Name （Katakana）	ノウサンショクヒンガク
Subject Name in English	Agricultural Products and Food Processing
Instructor	TSURUNAGA YOKO,SUZUKI TAKUYA
Instructor (Katakana)	ツルナガ　ヨウコ,スズキ　タクヤ
Campus	Higashi-Hiroshima	Semester/Term	3rd-Year, First Semester, Intensive
Days, Periods, and Classrooms	(Int) Inte
Lesson Style	Lecture	Lesson Style (More Details)	Online (on-demand)
Lecture, handouts
Credits	2.0	Class Hours/Week		Language of Instruction	J : Japanese
Course Level	3 : Undergraduate High-Intermediate
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)	Food Science Program （Knowledge and Understanding）・Basic knowledge of such as chemistry, biology, biochemistry, microbiology, physics, and mathematics required for understanding food science. ・Expertise regarding methods for identifying the mechanism of function expression in food and food material and for application of the function. ・Expertise and ethics of science and technology regarding analysis and evaluation methods for safety of food and food material. （Abilities and Skills）・Acquisition of techniques for production of foods from marine and animal resources and capability of consideration of practical measures for conversion to safe and highly functional foods
Class Objectives /Class Outline	Aguricaltural products basically show low storage stability, so there have been numerous efferts to preserve the aguricaltura products. Storage stability of the fresh products was improved and the distribution area of these product became wider by the developments of the processing techniques. Additionaly, variety of the processed products have been developed and improved from the aguricultural products. In this course, the purpose, principles, and new technologies for aguricultural food processing will be explained.
Class Schedule	lesson1:Purpose of food strage and preservation lesson2:How to preserve foods 1,drying, condensation and water activity lesson3:How to preserve foods 2, smoking process, pH control and temperature lesson4:Novel technique for processing, extruder, high pressure lesson5:Packing of the products lesson6:Nutrients and the effect of preparation process lesson7:Processing (1) crops lesson8:Processing (2) crops2 lesson9:Processing (3) beans, potatos lesson10:Processing (4) fruits and vegetables lesson11:Processing (5) seasoning lesson12:Processing (6) seasoning lesson13:Processing (7) beverage, seasoning, snacks lesson14:Processing (8) oil lesson15:final exam Report
Text/Reference Books,etc.	参考書：食べ物と健康食品学・食品機能学・食品加工学第3版，出版社: 医歯薬出版株式会社; 第2版 (2017/2/25)，ISBN13: 978-4263707159
PC or AV used in Class,etc.
(More Details)	handouts, DVD
Learning techniques to be incorporated	Post-class Report
Suggestions on Preparation and Review	The reference book is helpful for the deerer understanding of the lectures.
Requirements
Grading Method	Reports (100%)
Practical Experience	Experienced
Summary of Practical Experience and Class Contents based on it	This professor has an experience of food processing works.
Message	The time period to take the online class will be announced till the end of July.
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.

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