| Course title | |||||
| 化学プロセス数学 [Mathematics of Chemical Processes] | |||||
| Course category | courses for doctoral programs | Requirement | Credit | 2 | |
| Department | Year | ～ | Semester | Fall | |
| Course type | Fall | Course code | 148323 | ||
| Instructor(s) | |||||
| 平岡 毅 [HIRAOKA Tsuyoshi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | Email address | ||
| Course description |
| This lecture focuses on proteins, saccharides, lipids, and so on in food. These components play important roles in the immune-regulating functions of food. |
| Expected Learning |
| To be able to understand the health-promoting functions of food components and its application, focusing on the immune-regulating functions. |
| Course schedule |
|
1. Functional components in food (4 periods) Protein Lipid Saccharide Vitamin、Polyphenol、others 2. Cells and responses of immune system (6 periods) Lymphocyte Antigen-presenting cell Neutrophil, Basophil, Eosinophil, Mast cell Cellular immunity Humoral immunity Mucosal immunity 3. Diseases associated with immune responses (3 periods) Allergy, Autoimmune disease Cancer, Infection Life-style related disease 4. Functions of food (2 periods) Immune activation Immune regulation |
| Prerequisites |
| I recommend to learn biochemistry and cellular biology in advance. |
| Required Text(s) and Materials |
| suggesting in the lectures |
| References |
| Assessment/Grading |
| Presentation (50%), and oral examination (50%). |
| Message from instructor(s) |
| Course keywords |
| Food chemistry, Food immunology, Food functions |
| Office hours |
| lunch time (Take an appointment by E-mail) |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 2/1/2023 12:24:17 PM |