| Course title | |||||
| 食品製造学 [Food Processing] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 3～ | Semester | 3rd | |
| Course type | 3rd | Course code | 01bn3030 | ||
| Instructor(s) | |||||
| 髙田 幸宏, 今井 伸二郎, 長谷川 隆則, 服部 誠 [TAKADA Yukihiro, IMAI Shinjiroh, HASEGAWA Takanori, HATTORI Makoto] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
|
This course is given by Dr. Takada, Dr. Imai, and Dr. Hasegawa. They will talk about the technology and chemistry for processing grains, dairy products, and meat products. |
| Expected Learning |
|
1) To understand the methods and techniques for food processing. 2) To understand what the value of foods is through sensory test. 3) To understand the functions of food ingredients and nutritions. 4) To understand the ways to develop food products. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
1. Milk 2. Cheese 3. Yogurt 4. Butter, Ice cream 5. Summary of daily products, (short test) 6. GMO 7. Flour 8. Managing materials 9. Microorganisms in food (1) 10. Microorganisms in food (2), (short test) 11. Outline of meat products Manufacturing method of meat products, classification by Japanese Agricultural Standard (JAS) 12. Points of meat processing Curing, smoking, drying, heating 13. Law related to meat products Food additives, food labeling, food sanitation act 14. Science of meat ingredients Meat protein, functional ingredients, food allergy 15. Environment surrounding the food Social changes at home and abroad, expected technology, (short test) |
| Prerequisites |
| 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 |
| 矢野・西成編「食品ハイドロコロイドの科学」朝倉書店。沖谷編著「肉の科学」朝倉書店。上野川編著「乳の科学」朝倉書店。長尾編著「小麦の科学」朝倉書店。肉製品製造学（光琳）。食肉・肉製品の科学（学窓社）。 |
| Assessment/Grading |
| Based on test or report provided by each lecturer. |
| Message from instructor(s) |
| Course keywords |
| flour, milk, meat |
| Office hours |
| Take an appointment by email (makoto@cc.tuat.ac.jp) |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 2/3/2022 2:37:10 PM |