Food Science 1 |
ENOMOTO, Hirofumi |
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【Biosciences･1st semester】
19-1-0374-3191 |
| １． |
Outline |
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The aim of this course is to help students acquire an understanding of the fundamental principles of food science.
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| ２． |
Objectives |
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The goals of this course are to obtain basic knowledge about the food components.
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| ３． |
Grading Policy |
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Your final grade will be calculated according to the following ratio: Mid-term report (20%), term-end examination (80%), and a fraction of in-class contribution.
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| ４． |
Textbook and Reference |
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Reference:
「わかりやすい 食品化学」 監修/吉田学（三共出版）
「わかりやすい 食品機能栄養学」 監修/吉田学（三共出版）
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| ５． |
Requirements (Assignments) |
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Review the lecture for 1 hour every time.
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| ６． |
Note |
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| ７． |
Schedule |
|
| １. Food component-Water |
| ２. Food component-Carbohydrates |
| ３. Food component-Lipids |
| ４. Food component-Proteins |
| ５. Food component-Minerals, vitamins |
| ６. Food component-Food colors, taste |
| ７. Food component-smells, hot-taste, harmful matter |
| ８. Chemistry of Food component-oxidation |
| ９. Chemistry of Food component-thermal change |
| 10. Chemistry of Food component-color reaction |
| 11. Chemistry of Food component-enzyme reaction |
| 12. Chemistry of Food component-browning reaction |
| 13. Food storage-physical method |
| 14. Food storage-chemical method |
| 15. Term-end examination |
|
| １． |
Outline |
|
The aim of this course is to help students acquire an understanding of the fundamental principles of food science.
|
| ２． |
Objectives |
|
The goals of this course are to obtain basic knowledge about the food components.
|
| ３． |
Grading Policy |
|
Your final grade will be calculated according to the following ratio: Mid-term report (20%), term-end examination (80%), and a fraction of in-class contribution.
|
| ４． |
Textbook and Reference |
|
Reference:
「わかりやすい 食品化学」 監修/吉田学（三共出版）
「わかりやすい 食品機能栄養学」 監修/吉田学（三共出版）
|
| ５． |
Requirements (Assignments) |
|
Review the lecture for 1 hour every time.
|
| ６． |
Note |
|
|
| ７． |
Schedule |
|
| １. Food component-Water |
| ２. Food component-Carbohydrates |
| ３. Food component-Lipids |
| ４. Food component-Proteins |
| ５. Food component-Minerals, vitamins |
| ６. Food component-Food colors, taste |
| ７. Food component-smells, hot-taste, harmful matter |
| ８. Chemistry of Food component-oxidation |
| ９. Chemistry of Food component-thermal change |
| 10. Chemistry of Food component-color reaction |
| 11. Chemistry of Food component-enzyme reaction |
| 12. Chemistry of Food component-browning reaction |
| 13. Food storage-physical method |
| 14. Food storage-chemical method |
| 15. Term-end examination |
|
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