Course title
生体分子解析学特論   [Advanced Biomolecule Analysis]
Course category		Requirement		Credit	0.5
Department		Year	～	Semester	3rd
Course type	3rd	Course code	96224
Instructor(s)
鎗田 孝（茨）   []
Facility affiliation	United Graduate School Agricultural Science	Office	afjgxte/L1151	Email address

Course description

"Quantification of food ingredients and evaluation of the results" In food analysis, trace substances and unstable substances contained in a complex matrix of food are quantified selectively and quickly. In addition, since the obtained analysis results are provided to third parties as evidence on functionality and safety, it is necessary to guarantee reliability by objective means. Therefore, in this lecture, the performance required for the chemical quantification method of food components and the evaluation method of the quality of the analysis result obtained by it are explained.

Expected Learning

To understand the outline of the quantitative analysis method of food components, and to understand the performance of the analysis method and the evaluation method of the result required to obtain accurate analysis results.

Course schedule

1. Overview of food analysis 2. Quantitative methods and measurement standards in food analysis 3. Performance required for food analysis 4. Evaluation of the quality of analysis results and uncertainty

Prerequisites

For Doctor student

Required Text(s) and Materials

None

References

Information will be provided during the lecture.

Assessment/Grading

By report submission.

Message from instructor(s)

Chemical quantification is a fundamental technology widely used outside of food analysis. For this reason, we plan to give lectures to students who are not familiar with food analysis.

Course keywords

Office hours

Thurday　11:50〜12:40

Remarks 1

Remarks 2

Related URL

Lecture Language

Language Subject

Last update

1/31/2020 11:59:17 AM