| Course title | |||||
| 食品機能科学特論 [Advanced Functional Food Science] | |||||
| Course category | Requirement | Credit | 0.5 | ||
| Department | Year | ～ | Semester | 1st | |
| Course type | 1st | Course code | 96222 | ||
| Instructor(s) | |||||
| 橋本 啓（宇） [HASHIMOTO Kei] | |||||
| Facility affiliation | United Graduate School Agricultural Science | Office | afjgxte/L1151 | Email address | |
| Course description |
|
"Color in Food" Food color has far more than aesthetic importance. Color is important in the identification of different foods, particularly fruit, and also helps establish ripeness or freshness in most food. This lecture deals with the chemical properties of the natural pigments, chlorophylls (green), carotenoids (yellow, orange, red), anthocyanins (red, purple, blue), betalaines (red), and melanins (particularly in tea). |
| Expected Learning |
| Understanding the chemical properties of the color pigments in food. |
| Course schedule |
|
1. Chlorophylls 2. Carotenoids 3. Anthocyanins 4. Betalaines 5. Melanins |
| Prerequisites |
| Required Text(s) and Materials |
| Handouts will be provided in class. |
| References |
| To be announced in the lectures. |
| Assessment/Grading |
| Message from instructor(s) |
| I will try to give talks which are understandable and interesting for students who are not familiar with food science. |
| Course keywords |
| Office hours |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
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| Last update |
| 2/25/2019 3:28:34 PM |