63300701 Comprehensive science of chocolate

Hiroshima University Syllabus

Japanese

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

Lecture Code 63300701 Subject Classification Area Courses

Subject Name チョコレートの総合科学

Subject Name
（Katakana）チョコレートノソウゴウカガク

Subject Name in
English Comprehensive science of chocolate

Instructor UENO SATORU

Instructor
(Katakana) ウエノ　サトル

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

Days, Periods, and Classrooms (4T) Mon1-4：IAS L102

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

Credits 2.0 Class Hours/Week 4 Language of Instruction J : Japanese

Course Level 2 : Undergraduate Low-Intermediate

Course Area（Area） 26 : Biological and Life Sciences

Course Area（Discipline） 01 : Agricultural Sciences

Eligible Students Basically students of liberal arts courses. Students who are enthusiastic about the content, regardless of their field of study.

Keywords Chocolate, cocoa butter, cocoa beans, cultivation, breeding, glacial, tropical, cocoa plantations, fair trade, fermentation, roasting, refining, conching, tempering, crystallisation, fat molecules (triacylglycerols), bloom phenomenon, taste, texture (texture)

Special Subject for Teacher Education 　 Special Subject 　

Class Status within
Liberal Arts Education Area Courses（Courses in Natural Sciences)　Category：BiologyBiological Science, especially food science in agricultural area. To understand the need for a range of disciplines through chocolate, not just biology (of which agriculture is one), but also history, geography, economics, industry, natural sciences (physics, biology, chemistry, geology), etc.
Expected Outcome By deepening their understanding of how chocolate came into contact with mankind, how it has been processed, and the problems it faces today, students will be able to understand that in order to understand a single event, it is necessary to view it as an integrated science, drawing on history, geography, economics, engineering, natural sciences (physics, biology, chemistry, geology), etc. The course also aims to provide students with a deeper understanding of what the various issues are and what they are currently about.

Class Objectives
/Class Outline The objective of the course is to achieve what is stated in the 'Learning outcomes' section above. In other words, the course aims to answer the following questions about chocolate: how does the cocoa bean, the raw material of chocolate, originate, how does the cocoa bean encounter mankind, how is it processed, and how is it finally produced industrially on a mass scale? Furthermore, the aim is to understand the problems faced by cocoa farmers, who are the producers of the cocoa bean, the raw material of chocolate, through history, geography, economics, industry and natural science (physics, biology, chemistry and geology). The aim of the project is to understand the various problems faced by cocoa farmers (cocoa plantations) through history, geography, economics, industry and natural science (physics, biology, chemistry and geology). In this way, the aim is to understand that chocolate, a food and an industrial product, requires a comprehensive understanding from various perspectives throughout the process of its production.

Class Schedule lesson1 Class guidance (class objectives, how to proceed and grades), Introduction (motivation for starting this class, etc.), Introduction to the outline of the class
lesson2 Biology of cacao
lesson3 History of cacao (encounter with mankind)
lesson4 Actual cocoa production and the current situation of cocoa plantations (production of cocoa beans and production issues)
lesson5 History of chocolate (history of food culture)
lesson6 Engineering of chocolate (production process)
lesson7 Chemistry and biochemistry of chocolate
lesson8 Physics of chocolate (crystallization)
lesson9 Conclusion: To enjoy the taste of chocolate
　　　　　　　　　　-The four major inventions of chocolate

lesson10 Challenges of chocolate: deterioration (bloom) and overcoming it
lesson11 Future of chocolate 1: Fair trade + environmental protection (agroforestry)
lesson12 Future of chocolate 2: production related (alternative fats (CBE, CBS, etc.))
lesson13 Future of chocolate 3: Chocolate trends (e.g. Bean to Bar)
lesson14 Topics in chocolate 1: Invention of milk chocolate, alternative chocolate
lesson15 Final examinationFinal exam (written exam or examination using moodle)

Final exam (written exam or examination using moodle)

Text/Reference
Books,etc. No text.
References.
1. 'The Science and Romance of Cacao and Chocolate' (written by Kiyotaka Sato and Tetsuo Koyano, Saiwai Shobo, 2011).
2. "12 Chapters to Master Chocolate" (written by Kiyotaka Sato, Saiwai Shobo, 2024). Designated as a Supplementary Textbook.
3. The Science of Chocolate (written by Toshihiko Osawa, Shuichi Kimura, Tetsuo Koyano and Kiyotaka Sato, Asakura Shoten, 2015).
4. 'Why Chocolate Tastes Good' (by Satoru Ueno, Shueisha, 2016).
5. 'Chocolate -The Exhibition-' (guidebook (not for sale) for the 'Chocolate Exhibition' at the National Museum of Nature and Science of Japan(3 Nov 2012 - 24 Feb 2013), 2012).
６．'A History of Chocolate' (Chukoh-shinsho 2088) (written by Takeda Naoko, Chu-oh-koron Co., 2010)

PC or AV used in
Class,etc. moodle

(More Details)

Learning techniques to be incorporated Quizzes/ Quiz format

Suggestions on
Preparation and
Review It is recommended that reference numbers 1 and 2 of the reference books are purchased or borrowed from the library and read them whenever possible in preparation for the course. Especially, reference No.2 is designated as a Supplementary Textbook.

Requirements It is preferable that you can attend every lesson. If you are taking the course, you must attend. However, if an unavoidable situation arises, such as an accident or illness, it is unavoidable. Not only the class materials attached to Moodle each time, but also the content of the explanations given during the class may be included in the final exam, so please attend every lesson and take notes. In addition, we will not be conducting any online or on-demand lessons.

Grading Method Final exam (written exam or examination using moodle)

Practical Experience

Summary of Practical Experience and Class Contents based on it

Message As the name of the lecture suggests - 'Integrated Science' - chocolate will be explained from the perspectives of history, food culture history, economics and natural science. Therefore, we hope that students will maintain an interest in a variety of academic fields.

Other 【In case the number of registered students exceed 250, a computerized random selection will be carried out.】

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	63300701	Subject Classification	Area Courses
Subject Name	チョコレートの総合科学
Subject Name （Katakana）	チョコレートノソウゴウカガク
Subject Name in English	Comprehensive science of chocolate
Instructor	UENO SATORU
Instructor (Katakana)	ウエノ　サトル
Campus	Higashi-Hiroshima	Semester/Term	1st-Year, Second Semester, 4Term
Days, Periods, and Classrooms	(4T) Mon1-4：IAS L102
Lesson Style	Lecture	Lesson Style (More Details)	Face-to-face

Credits	2.0	Class Hours/Week	4	Language of Instruction	J : Japanese
Course Level	2 : Undergraduate Low-Intermediate
Course Area（Area）	26 : Biological and Life Sciences
Course Area（Discipline）	01 : Agricultural Sciences
Eligible Students	Basically students of liberal arts courses. Students who are enthusiastic about the content, regardless of their field of study.
Keywords	Chocolate, cocoa butter, cocoa beans, cultivation, breeding, glacial, tropical, cocoa plantations, fair trade, fermentation, roasting, refining, conching, tempering, crystallisation, fat molecules (triacylglycerols), bloom phenomenon, taste, texture (texture)
Special Subject for Teacher Education		Special Subject
Class Status within Liberal Arts Education	Area Courses（Courses in Natural Sciences)　Category：BiologyBiological Science, especially food science in agricultural area. To understand the need for a range of disciplines through chocolate, not just biology (of which agriculture is one), but also history, geography, economics, industry, natural sciences (physics, biology, chemistry, geology), etc.
Expected Outcome	By deepening their understanding of how chocolate came into contact with mankind, how it has been processed, and the problems it faces today, students will be able to understand that in order to understand a single event, it is necessary to view it as an integrated science, drawing on history, geography, economics, engineering, natural sciences (physics, biology, chemistry, geology), etc. The course also aims to provide students with a deeper understanding of what the various issues are and what they are currently about.
Class Objectives /Class Outline	The objective of the course is to achieve what is stated in the 'Learning outcomes' section above. In other words, the course aims to answer the following questions about chocolate: how does the cocoa bean, the raw material of chocolate, originate, how does the cocoa bean encounter mankind, how is it processed, and how is it finally produced industrially on a mass scale? Furthermore, the aim is to understand the problems faced by cocoa farmers, who are the producers of the cocoa bean, the raw material of chocolate, through history, geography, economics, industry and natural science (physics, biology, chemistry and geology). The aim of the project is to understand the various problems faced by cocoa farmers (cocoa plantations) through history, geography, economics, industry and natural science (physics, biology, chemistry and geology). In this way, the aim is to understand that chocolate, a food and an industrial product, requires a comprehensive understanding from various perspectives throughout the process of its production.
Class Schedule	lesson1 Class guidance (class objectives, how to proceed and grades), Introduction (motivation for starting this class, etc.), Introduction to the outline of the class lesson2 Biology of cacao lesson3 History of cacao (encounter with mankind) lesson4 Actual cocoa production and the current situation of cocoa plantations (production of cocoa beans and production issues) lesson5 History of chocolate (history of food culture) lesson6 Engineering of chocolate (production process) lesson7 Chemistry and biochemistry of chocolate lesson8 Physics of chocolate (crystallization) lesson9 Conclusion: To enjoy the taste of chocolate 　　　　　　　　　　-The four major inventions of chocolate lesson10 Challenges of chocolate: deterioration (bloom) and overcoming it lesson11 Future of chocolate 1: Fair trade + environmental protection (agroforestry) lesson12 Future of chocolate 2: production related (alternative fats (CBE, CBS, etc.)) lesson13 Future of chocolate 3: Chocolate trends (e.g. Bean to Bar) lesson14 Topics in chocolate 1: Invention of milk chocolate, alternative chocolate lesson15 Final examinationFinal exam (written exam or examination using moodle) Final exam (written exam or examination using moodle)
Text/Reference Books,etc.	No text. References. 1. 'The Science and Romance of Cacao and Chocolate' (written by Kiyotaka Sato and Tetsuo Koyano, Saiwai Shobo, 2011). 2. "12 Chapters to Master Chocolate" (written by Kiyotaka Sato, Saiwai Shobo, 2024). Designated as a Supplementary Textbook. 3. The Science of Chocolate (written by Toshihiko Osawa, Shuichi Kimura, Tetsuo Koyano and Kiyotaka Sato, Asakura Shoten, 2015). 4. 'Why Chocolate Tastes Good' (by Satoru Ueno, Shueisha, 2016). 5. 'Chocolate -The Exhibition-' (guidebook (not for sale) for the 'Chocolate Exhibition' at the National Museum of Nature and Science of Japan(3 Nov 2012 - 24 Feb 2013), 2012). ６．'A History of Chocolate' (Chukoh-shinsho 2088) (written by Takeda Naoko, Chu-oh-koron Co., 2010)
PC or AV used in Class,etc.	moodle
(More Details)
Learning techniques to be incorporated	Quizzes/ Quiz format
Suggestions on Preparation and Review	It is recommended that reference numbers 1 and 2 of the reference books are purchased or borrowed from the library and read them whenever possible in preparation for the course. Especially, reference No.2 is designated as a Supplementary Textbook.
Requirements	It is preferable that you can attend every lesson. If you are taking the course, you must attend. However, if an unavoidable situation arises, such as an accident or illness, it is unavoidable. Not only the class materials attached to Moodle each time, but also the content of the explanations given during the class may be included in the final exam, so please attend every lesson and take notes. In addition, we will not be conducting any online or on-demand lessons.
Grading Method	Final exam (written exam or examination using moodle)
Practical Experience
Summary of Practical Experience and Class Contents based on it
Message	As the name of the lecture suggests - 'Integrated Science' - chocolate will be explained from the perspectives of history, food culture history, economics and natural science. Therefore, we hope that students will maintain an interest in a variety of academic fields.
Other	【In case the number of registered students exceed 250, a computerized random selection will be carried out.】
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.

Back to syllabus main page