| Course title | |||||
| Experiment Course on Food and Animal Science [Experiment Course on Food and Animal Science] | |||||
| Course category | Requirement | Credit | 1 | ||
| Department | Year | ～ | Semester | 3rd | |
| Course type | 3rd | Course code | 018126 | ||
| Instructor(s) | |||||
| 堀切 友紀子, 三浦 豊, オブライエン 悠木子, 谷口 隆秀, 林谷 秀樹, 野村 義宏, 竹村 勇司, 東城 清秀 [HORIKIRI Yukiko, MIURA Yutaka, SASSA Yukiko, TANIGUCHI Takahide, HAYASHIDANI Hideki, NOMURA Yoshihiro, TAKEMURA Yuji, TOJO Seishu] | |||||
| Facility affiliation | Organization for the Advancement of Education and Global Learning | Office | afjgxte/L1151 | Email address | |
| Course description |
| In this course, students will exercise basic laboratory/field experiment in food and animal science fields. They will gain basic skills of experiment and data analysis through this course. |
| Expected Learning |
| The students gain basic skills to conduct experiment and data analysis. |
| Course schedule |
|
1. Safety Measures (Miura/Bn) 2. Isolation and Identification of foodborne bacteria Culture methods (Sasa/ Taniguchi/ Hayashidani/Vn) 3. Isolation and Identification of foodborne bacteria Molecular method (Sasa/ Taniguchi/ Hayashidani/Vn) 4. Extraction and consentration of the antioxidant materials from fruit (Nomura/ Bn) 5. Analysis of the antioxidant ability (Nomura/ Bn) 6. Analysis of antioxidant with HPLC (Nomura/ Bn) 7. TBA 8. Quality and physicochemical properties of agricultural product (Tojo/ Rn) |
| Prerequisites |
| N/A |
| Required Text(s) and Materials |
| Provided at each class |
| References |
| N/A |
| Assessment/Grading |
|
Class Participation 50% Report 50% |
| Message from instructor(s) |
| Course keywords |
| Office hours |
| By appointment (contact by email) |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| English |
| Language Subject |
| Last update |
| 1/27/2020 8:58:34 AM |