| Academic Year |
2026Year |
School/Graduate School |
Graduate School of Integrated Sciences for Life (Master's Course) Division of Integrated Sciences for Life Program of Biotechnology |
| Lecture Code |
WB003000 |
Subject Classification |
Specialized Education |
| Subject Name |
生命機能工学Ａ |
Subject Name
（Katakana） |
セイメイキノウコウガクA |
Subject Name in
English |
Life Science and Gene Technology A |
| Instructor |
IWASHITA KAZUHIRO,ISOGAI ATSUKO,AKAO TAKESHI |
Instructor
(Katakana) |
イワシタ カズヒロ,イソガイ アツコ,アカオ タケシ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
1st-Year, Second Semester, 3Term |
| Days, Periods, and Classrooms |
(3T) Inte：Online |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
Online (on-demand) |
| 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） |
04
:
Life Sciences |
| Eligible Students |
Master's students in the department of Morecular Biotechnolgy |
| Keywords |
sake making process, yeast, Aspergillus oryzae, genome science, sake metabolites, safety of sake |
| 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 |
Lecture the techniques, microorganisms, and evaluation used for Japanese sake manufacturing. Based on the knowledge, students propose and discuss research plans for solving problems on sake manufacturing or developing new items in groups. |
| Class Schedule |
Lesson 1 Outline of lecture and Brewing science（Iwashita）
Lesson 2 Metabolome analysis of sake（Iwashita）
Lesson 3 Science of rice and rice polishing（Iwashita）
Lesson 4 Traditional sake-making and ‘koji’ mold（Iwashita）
Lesson 5 Genome science of Aspergillus oryzae（Iwashita）
Lesson 6 Aroma of alcoholic beverages（Isogai）
Lesson 7 Aroma of sake （Isogai）
Lesson 8 Aging of sake（Isogai）
Lesson 9 Control of “hineka” in sake（Isogai）
Lesson 10 Science of tastiness of alcoholic beverages（Isogai）
Lesson 11 Introduction to sake yeast (Akao)
Lesson 12 Genomic characteristics of sake yeast(Akao)
Lesson 13 Specific characteristics of sake yeast(Akao)
Lesson 14 Breeding of new sake yeast strains(Akao)
Lesson 15 Recent trends surrounding yeast(Akao)
|
Text/Reference
Books,etc. |
Handouts |
PC or AV used in
Class,etc. |
|
| (More Details) |
PPT |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
The suggestions will be given in the class. |
| Requirements |
|
| Grading Method |
Determined based on a combination of post-lecture quizzes and reports. |
| Practical Experience |
|
| Summary of Practical Experience and Class Contents based on it |
|
| Message |
|
| Other |
The lecture is conducted in Japanese. Handouts used in this letcure are in English. |
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. |