| Course title | |||||
| Food and Nutrition [Food and Nutrition] | |||||
| Course category | Requirement | Credit | 1 | ||
| Department | Year | ～ | Semester | 3rd | |
| Course type | 3rd | Course code | 18104 | ||
| Instructor(s) | |||||
| 三浦 豊, 服部 誠, 堀切 友紀子 [MIURA Yutaka, HATTORI Makoto, HORIKIRI Yukiko] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | Email address | |
| Course description |
| This lecture focuses on food functions, food nutrition, and food processing. The physiological functions of foods and metabolism of food components are lectured. You can also learn about food processing in this lecture. |
| Expected Learning |
| Aim to provide basic knowledge of physiological properties of foods. |
| Course schedule |
|
Week1: Introduction and basics of food components (YM) Week 2: Digestion and absorption of foods (YM) Week 3: Metabolism of food components (YM) Week 4: Functional Foods (YM) Week 5: Foods and diseases (TBD) 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. |
| 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 |
| Functional foods, nutrition, food processing |
| Office hours |
| Office hours- encourage appointments by e-mail. e-mail: eiyouym@cc.tuat.ac.jp (YM), ikimura@cc.tuat.ac.jp (IK) |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| English |
| Language Subject |
| English |
| Last update |
| 2/6/2021 9:31:16 PM |