Course title
食品製造学   [Food Processing]
Course category		Requirement		Credit	2
Department		Year	3～	Semester	Fall
Course type	Fall	Course code	01BN3132
Instructor(s)
長谷川 隆則, 髙田 幸宏, 今井 伸二郎, 服部 誠, 好田 正   [HASEGAWA Takanori, TAKADA Yukihiro, IMAI Shinjiroh, HATTORI Makoto, YOSHIDA Tadashi]
Facility affiliation	Faculty of Agriculture	Office		Email address

Course description

This course is given by Dr. Takada, Dr. Imai, and Dr. Hasegawa. They will talk about the technology and chemistry for processing grains, dairy products, and meat products.

Expected Learning

1) To understand the methods and techniques for food processing. 2) To understand what the value of foods is through sensory test. 3) To understand the functions of food ingredients and nutritions. 4) To understand the ways to develop food products.

Course schedule

1. Milk 2. Cheese 3. Yogurt 4. Butter, Ice cream 5. Summary of daily products, (short test) 6. GMO 7. Flour 8. Managing materials 9. Microorganisms in food (1) 10. Microorganisms in food (2), (short test) 11. Outline of meat products Manufacturing method of meat products, classification by Japanese Agricultural Standard (JAS) 12. Points of meat processing Curing, smoking, drying, heating 13. Law related to meat products Food additives, food labeling, food sanitation act 14. Science of meat ingredients Meat protein, functional ingredients, food allergy 15. Environment surrounding the food Social changes at home and abroad, expected technology, (short test)

Prerequisites

Required Text(s) and Materials

References

Assessment/Grading

Based on three short tests.

Message from instructor(s)

Course keywords

Office hours

Remarks 1

Remarks 2

Related URL

Lecture Language

Japanese

Language Subject

Last update

9/13/2018 11:55:41 AM