| Course title | |||||
| 食品化学Ⅰ [Food Chemistry Ⅰ] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 2～ | Semester | Fall | |
| Course type | Fall | Course code | 01BN2118 | ||
| Instructor(s) | |||||
| 服部 誠, 好田 正 [HATTORI Makoto, YOSHIDA Tadashi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| This lecture focuses on the structures and functions of proteins in foods. The interactions of proteins with other food components are also described. |
| Expected Learning |
| To understand the functions of proteins in foods, focusing on the chemical properties, structures and reactions of them. |
| Course schedule |
|
This lecture consists of following parts; 1. Introduction for 1 periods. 2. The protein chemistry for 2 periods. 3. The soy proteins for 2 periods. 4. The wheat proteins for 2 periods. 5. The meat proteins for 2 periods. 6. The egg proteins for 2 periods. 7. The milk proteins for 2 periods. 8. The reactions of food proteins for 2 periods. |
| Prerequisites |
| Required Text(s) and Materials |
| Handouts will be distributed. |
| References |
| Assessment/Grading |
| Based on examination. |
| Message from instructor(s) |
| Course keywords |
| food chemistry, food functions, food biochemistry, proteins, peptides, amino acids |
| Office hours |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 11/2/2018 5:28:09 PM |