Course title
食品化学Ⅱ   [Food Chemistry Ⅱ]
Course category   Requirement   Credit 2 
Department   Year 3  Semester 1st 
Course type 1st  Course code 01bn3023
Instructor(s)
好田 正   [YOSHIDA Tadashi]
Facility affiliation Faculty of Agriculture Office afjgxte/L1151  Email address

Course description
This lecture focuses on the functions of water, lipids, and saccharides in foods. These components play important roles in processing, preservation, and safety of foods.
Expected Learning
To understand the functions of water, lipids, and saccharides in foods, focusing on the chemical properties 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. The roles of water in the characteristics of food will be talked for 2 periods.
2. The roles of lipids in the characteristics of food, and the chemical reactions of them occurred in food will be talked for 6 periods.
3. The roles of saccharides in the characteristics of food, and the chemical reactions of them occurred in food will be talked for 5 periods.
4. The methods for evaluating secondary function of food will be talked for 2 periods.
Prerequisites
Learners had better complete food chemistry 1.

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
O. R. Fennema, ed., “Food Chemistry”, 3rd ed., Marcel Deker, Inc. (1996).
J. M. deMan, “Principles of Food Chemistry”, 2nd ed., van Nostrand Reinhold (1990).
鬼頭誠,佐々木隆造編 食品化学 文永堂出版 (1992)
松野隆一,矢野俊正編 食品物理化学 文永堂出版 (1996)
Assessment/Grading
Based on examinations. Three times of mini-test and a final exam will be held in the lectures after learning each part. Students need to attend the class more than 2/3.

Typical rate of each grading was S (10%), A (50%), B (25%), C (15%), D (few).
Message from instructor(s)
This course will be useful for students who want to develop or produce products at food company. And also for students who are interested in food.
Course keywords
water, lipids, carbohydrates, food chemistry, food processing and preservation
Office hours
Lunch time (Take an appointment by E-mail)
Remarks 1
Remarks 2
Related URL
Lecture Language
Japanese
Language Subject
Last update
1/12/2021 5:00:31 PM