| Course title | |||||
| 生体物質科学特論 [Advanced Biomaterial Chemistry] | |||||
| Course category | Requirement | Credit | 0.5 | ||
| Department | Year | ～ | Semester | 1st | |
| Course type | 1st | Course code | 96221 | ||
| Instructor(s) | |||||
| 服部 誠 [HATTORI Makoto] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | Email address | |
| Course description |
|
・Start date and time: July 17,2020 10: 00-, 2nd Reservation place: Tokyo University of Agriculture and Technology United Graduate School of Agriculture Building 4th Floor 2nd Conference Room [Purpose] To acquire the knowledge necessary for understanding the latest research in the field of biomaterials science. Students will also learn knowledge about problem solving to carry out research on biomaterials science. [Summary] In order to deepen our knowledge on the structure and function of biological materials, we discuss the structure and function analysis of biological materials by various methods, as well as physicochemical analysis and chemical reactions of biomolecules. ・Classes will be taught in lectures, prints will be distributed, and PowerPoint presentations will be used.There is a possibility of changing to online lectures. |
| Expected Learning |
|
・Understand the separation and purification of biological materials. ・Understand how to analyze the structure and function of biological materials. ・Understand the chemical reactions involved in biological materials. ・The goal is to be able to apply these in actual research. |
| Course schedule |
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・Food proteins will be used as biological materials. ・First section describes the methods for isolation of food proteins and the purification of food proteins by chromatography. ・Fluorescence spectra, CD spectra, enzyme probe method, and thermal analysis (DSC) will be discussed as research methods for structural changes in food proteins. ・Explain research examples on the function of food proteins. |
| Prerequisites |
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・Elective subjects classified as specialized subjects. ・In addition to the class hours, refer to the distributed lecture materials and reference books, and conduct post-study based on the standard hours of the university. |
| Required Text(s) and Materials |
| Materials prepared by the instructor will be used in the lecture. |
| References |
| Materials prepared by the instructor will be used in the lecture. |
| Assessment/Grading |
| Participation attitude 30% and report 70% |
| Message from instructor(s) |
| Course keywords |
| biological materials food proteins purification structure and function |
| Office hours |
| I accept questions from students after the lecture |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Language Subject |
| Last update |
| 5/25/2020 2:59:03 PM |