| 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 | 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 |
| 1/11/2022 1:16:48 PM |