| Course title | |||||
| 微生物生化学 [Microbial Biochemistry] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 2～ | Semester | Fall | |
| Course type | Fall | Course code | 01BN2119 | ||
| Instructor(s) | |||||
| 山形 洋平 [YAMAGATA Yohei] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| Microorganisms are used for traditional fermented foods, bio-industry and biotechnology. I would like to talk about fundamental microbiology for the application such as biotechnology, bio-industry, and fermented foods. |
| Expected Learning |
|
Understanding of the application of microorganisms for the fermented foods, the basis of the molecular biology and genomics. |
| Course schedule |
|
1. Introduction 2. History of microbiology and biotechnology 3. Taxonomy of microorganisms 4. Prokaryotic microorganisms 5. Eukaryotic Microorganisms 6. Nutrition and metabolism 7. Cell biology 8. Microbial growth 9. Biocatalysis 10. Traditonal fermented foods 11. Alcoholic beverage 12. Fermented seasoning 13. Production of organic acids 14. Outline of microbial genomes 15 Examination |
| Prerequisites |
| It is desirable to pass Biochemistry 1, 2 classes. |
| Required Text(s) and Materials |
| References |
| Assessment/Grading |
| mini-exam of each lecture and final exam. |
| Message from instructor(s) |
| Course keywords |
| Office hours |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 5/31/2017 5:10:30 PM |