| Course title | |||||
| Food Chemistry [Food Chemistry] | |||||
| Course category | Requirement | Credit | 1 | ||
| Department | Year | ～ | Semester | 3rd | |
| Course type | 3rd | Course code | 18103 | ||
| Instructor(s) | |||||
| 三浦 豊, 服部 誠, 好田 正, 堀切 友紀子 [MIURA Yutaka, HATTORI Makoto, YOSHIDA Tadashi, HORIKIRI Yukiko] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | Email address | |
| Course description |
| This lecture focuses on the chemistry of food ingredients and food processing. The chemical properties of food ingredients and the reactions among foods ingredients are lectured. The experience or visiting of food processing factory or museum will be done in the food processing section. |
| Expected Learning |
|
The students will be expected to understand the basics of chemical properties of food ingredients. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
Week1: Introduction and basics of food chemistry and nutrition (YM) Week 2: carbohydrates in foods (TY) Week 3: lipids in foods (TY) Week 4: proteins in foods (YM) Week 5: minerals and vitamins in foods (YM) Week 6: reactions among food components (MH) Week 7: development of novel foods by chemical modifications (MH) In addition to the above lectures, one day tour to Japanese food company or factory is planned to study food processing. |
| Prerequisites |
|
Basic biochemistry and organic chemistry will be needed. Students need to preview and review for an amount of time as indicated in the student guidelines of TUAT, in addition to the attendance of lecture (30 hours). |
| Required Text(s) and Materials |
| The handouts will be distributed in the lecture. |
| References |
| Assessment/Grading |
|
Attendance to all lectures will be necessary and a short report at each lecture will be requested by each lecturer. |
| Message from instructor(s) |
| Food is important for all living things. The knowledge of the chemical composition of foods and the property of each ingredient will be needed to understand the nature of foods. |
| Course keywords |
| Food components, food processing |
| Office hours |
| 1 hr after each lecture |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| English |
| Language Subject |
| English |
| Last update |
| 2/6/2021 9:29:52 PM |