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(2019)

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Science and Technology of Animal Products

 ENOMOTO, Hirofumi
  Elective  2 credits
【Biosciences･2nd semester】
19-1-0405-3191

１．
Outline
The aim of this course is to help students acquire an understanding of the fundamental principles of
animal food science.
２．
Objectives
The goals of this course are to
1. Obtain knowledge about components contained in milk, eggs, and meat.
2. Obtain knowledge about processing and functional properties of milk, eggs, and meat.
3. Obtain knowledge about manufacture of animal products from milk, eggs, and meat.
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:
「畜産物利用学」　斉藤忠夫、根岸晴夫、八田一　編（文永堂出版）
５．
Requirements (Assignments)
Review the lecture for 1 hour every time.
６．
Note

７．
Schedule
１. Milk-Biosynthesis
２. Milk-nutrient
３. Milk-method of examination
４. Milk-dairy product
５. Milk-fermented milk
６. Milk-functional ingredient
７. Egg-egg-laying, structure
８. Egg-taste
９. Egg-nutrient, quality assessment
10. Egg-processing
11. Egg-functional ingredient
12. Meat-structure
13. Meat-nutrient
14. Meat-processing
15. Term-end examination
１．
Outline
The aim of this course is to help students acquire an understanding of the fundamental principles of
animal food science.
２．
Objectives
The goals of this course are to
1. Obtain knowledge about components contained in milk, eggs, and meat.
2. Obtain knowledge about processing and functional properties of milk, eggs, and meat.
3. Obtain knowledge about manufacture of animal products from milk, eggs, and meat.
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:
「畜産物利用学」　斉藤忠夫、根岸晴夫、八田一　編（文永堂出版）
５．
Requirements (Assignments)
Review the lecture for 1 hour every time.
６．
Note

７．
Schedule
１. Milk-Biosynthesis
２. Milk-nutrient
３. Milk-method of examination
４. Milk-dairy product
５. Milk-fermented milk
６. Milk-functional ingredient
７. Egg-egg-laying, structure
８. Egg-taste
９. Egg-nutrient, quality assessment
10. Egg-processing
11. Egg-functional ingredient
12. Meat-structure
13. Meat-nutrient
14. Meat-processing
15. Term-end examination