Microorganism utilization |
KOGA, Jinichiro |
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【Master's program･1st semester】
16-3-1348-3329 |
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Objectives |
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The aims of the lectures are to understand processed food, functional foods, agrochemicals, and industrial enzymes that utilize the functionalities of microorganisms, and improve knowledge related to the research papers and patents.
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Outline |
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The lectures explain processed foods, functional foods, agrochemicals, and industrial enzymes that utilize the functionalities of microorganisms, and additionally describe research papers, patents, and industrial research in the field.
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Requirements (Assignments) |
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The lectures are delivered on the basis that participants have a fundamental knowledge of the fundamental microbiology and the applied microbiology. Students are asked to please read and study beforehand previously handed out English research papers.
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Schedule |
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1. Lecture guidance, Microorganism utilization overview
2. Industrial use of food enzymes (1) ： Brewer's enzyme
3. Industrial use of food enzymes (2) ： Enzyme for prevention of starch retrograding
4. Industrial use of food enzymes (3) ： Enzyme for fructooligosaccharide production
5. Industrial use of food enzymes (4) ： Enzyme for trehalose production
6. Agricultural use of microorganism (1) ： Evaluation of agrochemicals
7. Agricultural use of microorganism (2) ： Search for agrochemicals
8. Agricultural use of microorganism (3) ： Exchange of opinions on agrochemicals
9. Industrial use of detergent enzymes (1) ： Overview of detergent enzymes
10. Industrial use of detergent enzymes (2) ： Study on detergent enzymes
11. Industrial use of detergent enzymes (3) ： Patent
12. Industrial use of detergent enzymes (4) ： Academic paper①
13. Industrial use of detergent enzymes (5) ： Academic paper②
14. Industrial use of detergent enzymes (6) ： Exchange of opinions on detergent enzymes
15. Add-up and report submission
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Grading Policy |
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Grading is determined comprehensively with the final report.
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Textbook and Reference |
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The lectures are conducted using English research papers and hand outs.
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Note |
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