| Course title | |||||
| 食品化学Ⅱ [Food Chemistry Ⅱ] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 3～ | Semester | Spring | |
| Course type | Spring | Course code | 01BN3125 | ||
| Instructor(s) | |||||
| 好田 正 [YOSHIDA Tadashi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| This lecture focuses on the functions of water, lipids, and saccharides in foods. These components play important roles in processing, preservation, and safety of foods. |
| Expected Learning |
| To understand the functions of water, lipids, and saccharides in foods, focusing on the chemical properties and reactions of them. |
| Course schedule |
|
This lecture consists of following parts; 1. The roles of water in the characteristics of foods will be talked for 3 periods. 2. The roles of lipids in the characteristics of foods, and the chemical reactions of them occurred in foods will be talked for 6 periods. 3. The roles of saccharides in the characteristics of foods, and the chemical reactions of them occurred in foods will be talked for 3 periods. 4. The methods for evaluating secondary function of foods will be talked for 2 periods. |
| Prerequisites |
| Learners had better complete food chemistry 1. |
| Required Text(s) and Materials |
| Handouts will be distributed. |
| References |
| Assessment/Grading |
| Based on examinations. |
| Message from instructor(s) |
| Course keywords |
| water, lipids, carbohydrates, food chemistry, food processing and preservation |
| Office hours |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 3/3/2017 9:20:15 AM |