55021001 Food and Life Science

Hiroshima University Syllabus

Japanese

Academic Year 2025Year School/Graduate School Liberal Arts Education Program

Lecture Code 55021001 Subject Classification Area Courses

Subject Name Food and Life Science［旧パッケージ］

Subject Name
（Katakana）

Subject Name in
English Food and Life Science

Instructor KUMRUNGSEE THANUTCHAPORN,IKUTANI MASASHI,FUJIYOSHI SO,NAKAYAMA TATSUYA,NGUYEN VAN QUAN

Instructor
(Katakana) カムランシー　タナッチャポーン,イクタニ　マサシ,フジヨシ　ソウ,ナカヤマ　タツヤ,グエン　バン　クアン

Campus Higashi-Hiroshima Semester/Term 1st-Year,  Second Semester,  4Term

Days, Periods, and Classrooms (4T) Weds5-8：IAS K204

Lesson Style Lecture Lesson Style
(More Details) Face-to-face

lecture and in-class discussion

Credits 2.0 Class Hours/Week 4 Language of Instruction E : English

Course Level 1 : Undergraduate Introductory

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 01 : Agricultural Sciences

Eligible Students

Keywords Brain, Food Science, Nutrition
Secondary metabolites and health benefits
Food poisoning, Bacteria, Virus, Food safety
Immunology, Immune system, Allergy
Microbial ecology, Natural environment

Special Subject for Teacher Education 　 Special Subject 　

Class Status within
Liberal Arts Education Area Courses（Courses in Natural Sciences)　Category：Biology
*Students who got admitted in 2018 or after can take this course as an “Area Course”. For this group of students, credits from this course will be regarded as credits from an “Area Course”.
If students who got admitted in 2017 or before take this course, it is regarded as a “Package-Based Subject”. The latter group of students cannot take this course as an “Area Course”.
Expected Outcome 1. To be able to explain the formation and development processes and contemporary issues of each academic discipline.
2. To be able to explain historical and contemporary issues that span multiple academic disciplines from multifaceted perspectives.

Class Objectives
/Class Outline The lecture consists of following subjects; Food Science, Nutrition, Secondary metabolites and bioactive compounds, Food poisoning, Food safety, Immunology, Allergy, and Microbial ecology.

Class Schedule Lesson 1 Guidance; Overview of the Nervous System and Brain Structure and Cells (Kumrungsee)12/3
Lesson 2 Blood Brain Barrier and Nutrient Transportation (Kumrungsee)12/3
Lesson 3 Neurotransmitters(Kumrungsee)12/10
Lesson 4 Taste and smell: The Chemical Senses(Kumrungsee)12/10
Lesson 5 Food chemistry: Secondary metabolites and health benefits (Quan)12/17
Lesson 6 Rice is not just a carbohydrate source (Quan)12/17
Lesson 7 Current Trends in Food Poisoning (Nakayama)12/24
Lesson 8 Immunity Essential for Our Health  (Ikutani)12/24
Lesson 9 Highlights in the history of microbiology (Fujiyoshi)1/7
Lesson 10 Inflammation and the Immune System (Ikutani)1/7
Lesson 11 Microbial ecology and applications in the surrounding and natural environment (Fujiyoshi)1/21
Lesson 12 Mechanism of the Development of Allergy (Ikutani)1/21
Lesson 13 Food and Brain Disease I (The aging brain and Alzheimer’s disease)(Kumrungsee)1/28
Lesson 14 Food and Brain Disease I (The aging brain and Alzheimer’s disease)(Kumrungsee)1/28
Lesson 15 Food and Brain Disease II (Seizures and Epilepsy) (Kumrungsee)2/4

Text/Reference
Books,etc. Distributed by each teacher.

PC or AV used in
Class,etc. Handouts, moodle

(More Details)

Learning techniques to be incorporated Discussions, Quizzes/ Quiz format

Suggestions on
Preparation and
Review Follow the instruction of each lecturer.

Requirements

Grading Method Class participation 20%, Short quizzes or assays 80%
Weight for each lecturer: Kumrungsee 46.7%, Quan 13.3%, Nakayama 6.7%, Ikutani 20%, and Fujiyoshi 13.3%

90-100% Excellent (S)
80-89 Very Good (A)
70-79 Good (B)
60-69 Fair (C)
0-59 Fail (D)

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.

Academic Year	2025Year	School/Graduate School	Liberal Arts Education Program
Lecture Code	55021001	Subject Classification	Area Courses
Subject Name	Food and Life Science［旧パッケージ］
Subject Name （Katakana）
Subject Name in English	Food and Life Science
Instructor	KUMRUNGSEE THANUTCHAPORN,IKUTANI MASASHI,FUJIYOSHI SO,NAKAYAMA TATSUYA,NGUYEN VAN QUAN
Instructor (Katakana)	カムランシー　タナッチャポーン,イクタニ　マサシ,フジヨシ　ソウ,ナカヤマ　タツヤ,グエン　バン　クアン
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, Second Semester, 4Term
Days, Periods, and Classrooms	(4T) Weds5-8：IAS K204
Lesson Style	Lecture	Lesson Style (More Details)	Face-to-face
lecture and in-class discussion
Credits	2.0	Class Hours/Week	4	Language of Instruction	E : English
Course Level	1 : Undergraduate Introductory
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	01 : Agricultural Sciences
Eligible Students
Keywords	Brain, Food Science, Nutrition Secondary metabolites and health benefits Food poisoning, Bacteria, Virus, Food safety Immunology, Immune system, Allergy Microbial ecology, Natural environment
Special Subject for Teacher Education		Special Subject
Class Status within Liberal Arts Education	Area Courses（Courses in Natural Sciences)　Category：Biology *Students who got admitted in 2018 or after can take this course as an “Area Course”. For this group of students, credits from this course will be regarded as credits from an “Area Course”. If students who got admitted in 2017 or before take this course, it is regarded as a “Package-Based Subject”. The latter group of students cannot take this course as an “Area Course”.
Expected Outcome	1. To be able to explain the formation and development processes and contemporary issues of each academic discipline. 2. To be able to explain historical and contemporary issues that span multiple academic disciplines from multifaceted perspectives.
Class Objectives /Class Outline	The lecture consists of following subjects; Food Science, Nutrition, Secondary metabolites and bioactive compounds, Food poisoning, Food safety, Immunology, Allergy, and Microbial ecology.
Class Schedule	Lesson 1 Guidance; Overview of the Nervous System and Brain Structure and Cells (Kumrungsee)12/3 Lesson 2 Blood Brain Barrier and Nutrient Transportation (Kumrungsee)12/3 Lesson 3 Neurotransmitters(Kumrungsee)12/10 Lesson 4 Taste and smell: The Chemical Senses(Kumrungsee)12/10 Lesson 5 Food chemistry: Secondary metabolites and health benefits (Quan)12/17 Lesson 6 Rice is not just a carbohydrate source (Quan)12/17 Lesson 7 Current Trends in Food Poisoning (Nakayama)12/24 Lesson 8 Immunity Essential for Our Health (Ikutani)12/24 Lesson 9 Highlights in the history of microbiology (Fujiyoshi)1/7 Lesson 10 Inflammation and the Immune System (Ikutani)1/7 Lesson 11 Microbial ecology and applications in the surrounding and natural environment (Fujiyoshi)1/21 Lesson 12 Mechanism of the Development of Allergy (Ikutani)1/21 Lesson 13 Food and Brain Disease I (The aging brain and Alzheimer’s disease)(Kumrungsee)1/28 Lesson 14 Food and Brain Disease I (The aging brain and Alzheimer’s disease)(Kumrungsee)1/28 Lesson 15 Food and Brain Disease II (Seizures and Epilepsy) (Kumrungsee)2/4
Text/Reference Books,etc.	Distributed by each teacher.
PC or AV used in Class,etc.	Handouts, moodle
(More Details)
Learning techniques to be incorporated	Discussions, Quizzes/ Quiz format
Suggestions on Preparation and Review	Follow the instruction of each lecturer.
Requirements
Grading Method	Class participation 20%, Short quizzes or assays 80% Weight for each lecturer: Kumrungsee 46.7%, Quan 13.3%, Nakayama 6.7%, Ikutani 20%, and Fujiyoshi 13.3% 90-100% Excellent (S) 80-89 Very Good (A) 70-79 Good (B) 60-69 Fair (C) 0-59 Fail (D)
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.

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