| Course title | |||||
| 農産物製造学 [Agri-Product Processing] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 3～ | Semester | 3rd | |
| Course type | 3rd | Course code | 01an3005 | ||
| Instructor(s) | |||||
| 伴 琢也, 藤村 達也, 奥西 智哉, 吉村 圭司, 野村 将 [BAN Takuya, FUJIMURA Tatsuya, OKUNISHI Tomoya, YOSHIMURA Keiji, NOMURA Masaru] | |||||
| Facility affiliation | Field Science Center | Office | afjgxte/L1151 | Email address | |
| Course description |
|
The purpose of this class is to understand the manufacturing principle, processing technology and food sanitation of agricultural products . |
| Expected Learning |
|
The student understands the knowledge of processing technology of agricultural products. Corresponding criteria in the Diploma Policy: See the Curriculum maps. (URL:https://www.tuat.ac.jp/campuslife_career/campuslife/policy/) |
| Course schedule |
|
1-2 Processing of fruits 3-6 Processing of rice 7-8 Processing of animal products 9-10 Processing and function of milk 11-12 Processing of meats 13-14 Processing of leather 15 Food sanitation |
| Prerequisites |
| This is part of the Department of Biological Production. In addition to 30 hours that students spend in the class, students are recommended to prepare for and revise the lectures, spending the standard amount of time as specified by the University and using the lecture handouts as well as the references specified below |
| Required Text(s) and Materials |
| Not need. |
| References |
| Some references will be announced in class. |
| Assessment/Grading |
|
Students who attend less than 70% of this course can not get this credit. Lecture attendance: 40%, Examination / reports results: 60% |
| Message from instructor(s) |
| Course keywords |
| Food processing, Food sanitaion |
| Office hours |
| Please make an appointment by e-mail |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 2/2/2021 9:09:23 AM |