Food Science 2
TeachersKOGA, JinichiroStaffInfo
Grade, SemesterYear 2 2nd semest [Department of Biosciences, Faculty of Science and Engineering]
CategorySpecial Subjects
Elective, CreditsElective 2credit
 Syllabus Number5H269

Course Description

The lecture will explain food functional components and the functional foods using the components, furthermore explain the problems about food preservation and stock, and health and safety (DP1, DP2).

Course Objectives

Students can understand effects of representative functional foods, which are promising disease prevention and improvement, and are to improve knowledge about food safety and the law.

Grading Policy

Grading is determined with the final examination (100 %). Attendance more than 2/3 is necessary to take the examination. Reexamination is not going to be held. Feedback on the test will be conducted after the final lecture.

Textbook and Reference

KindTitleAuthorPublisher
TextbookThe lecture will be conducted with handouts.
References

Requirements(Assignments)

Before the lecture, please examine the content of the syllabus (30 min). Lecture will be conducted according to handouts. After the lecture, please find new information on your interested fields by using books or internet (1 hour).

Note

Schedule

1Lecture guidance Provisions and foods (1) : food derived from plant origin
2Provisions and foods (1) : fermented food
3Functional foods (1) : functional food outline
4Functional foods (2) : functional foods with intestinal and allergic improvement, and immune activation
5Functional foods (3) : functional foods preventing from metabolic syndrome
6Functional foods (4) : functional foods related to beauty
7Functional foods (5) : discussion about the significance of food for specified health use and the sales strategy of the company
8Preservation, storage, and processing of foods (1) : food sanitation law and HACCP
9Preservation, storage, and processing of foods (2) : food sanitation law and HACCP
10Food safety and hygiene (1) : toxic ingredient, poisoning, and allergy in foods
11Food safety and hygiene (2) : use and safety of food additives
12Food safety and hygiene (3) : relationship between mutagenic material and carcinogenicity
13Food safety and hygiene (4) : relationship between metabolic syndrome and carcinogenicity
14Foods in general, food sanitation law, and HACCP
15Summary and final examination