Course title
食品化学Ⅰ   [Food Chemistry Ⅰ]
Course category		Requirement		Credit	2
Department		Year	2～	Semester	3rd
Course type	3rd	Course code	01bn2017
Instructor(s)
服部 誠   [HATTORI Makoto]
Facility affiliation	Faculty of Agriculture	Office	afjgxte/L1151	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. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/

Course schedule

This lecture consists of following parts; 1. Introduction for 1 period. 2. The protein chemistry for 2 periods. 3. The soy proteins for 2 periods. 4. The wheat proteins for 1 period. 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 3 periods.

Prerequisites

In addition to the lectures in the class, you are recommended to prepare and review the class using the standard amount of time as specified by the university for each class.

Required Text(s) and Materials

Handouts will be distributed.

References

鬼頭誠・佐々木隆造編「食品化学」文永堂出版、五十嵐脩・宮澤陽夫著「食品の機能化学」弘学出版、上野川修一、田之倉優編、食品の科学、東京化学同人、西成勝好・矢野俊正編「食品ハイドロコロイドの化学」朝倉書店

Assessment/Grading

Based on examination. Students need to attend the class more than 2/3.

Message from instructor(s)

Course keywords

food chemistry, food functions, food biochemistry, proteins, peptides, amino acids

Office hours

Lunch time (Take an appointment by E-mail)

Remarks 1

Remarks 2

Related URL

Lecture Language

Japanese

Language Subject

Last update

2/28/2020 11:57:10 AM