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