| Teachers | ENOMOTO, Hirofumi | |
|---|---|---|
| Grade, Semester | Year 2 1st semest [Department of Biosciences, Faculty of Science and Engineering] | |
| Category | Special Subjects | |
| Elective, Credits | Elective 2credit | |
| Syllabus Number | 5H268 | |
The aim of this course is to help students acquire an understanding of the fundamental principles of food science.
The goals of this course are to obtain basic knowledge about the food components.
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.
| Kind | Title | Author | Publisher |
|---|---|---|---|
| Textbook | 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） | ||
| References |
| 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 |
