| Course title | |||||
| 植物機能形態学特論 [Advanced Plant Functional Morphology] | |||||
| Course category | Requirement | Credit | 0.5 | ||
| Department | Year | ～ | Semester | 1st | |
| Course type | 1st | Course code | 96111 | ||
| Instructor(s) | |||||
| 浅木 直美（茨） [ASAGI Naomi] | |||||
| Facility affiliation | United Graduate School Agricultural Science | Office | afjgxte/L1151 | Email address | |
| Course description |
|
July, 26, 2021 (Mon) 10:00 - Online Class “Quality and Palatability in Rice” Recently, a high temperature in summer appears to be increasing the occurrence of injury to rice grain in Japan. In order to maintain high yield and quality of rice, it is important to breed rice cultivars with high tolerance to high temperature and improve cultivation techniques. This lecture will focus on rice grain quality and palatability, and introduce the effects of high temperature condition and cultivation methods. |
| Expected Learning |
| To understand and explain effects of high temperature conditions and cultivation methods on the quality of paddy rice. |
| Course schedule |
|
Main contents of this lecture. 1. The accumulation structure of storage materials in rice seed 2. The effects of high temperature stress on rice quality 3. The effects of cultivation methods on rice quality 4. The evaluation of palatability of cooked rice |
| Prerequisites |
| Required Text(s) and Materials |
| References |
| Assessment/Grading |
| Evaluating by report. |
| Message from instructor(s) |
| I would like you to understand researches in the field of crop science. |
| Course keywords |
| rice, cultivation method, grain quality, high temperature |
| Office hours |
| Questions are accepted via E-mail. |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| English |
| Language Subject |
| Last update |
| 2/8/2021 5:28:56 PM |