| Teachers | ENOMOTO, Hirofumi | |
|---|---|---|
| Grade, Semester | Year 3 2nd semest [Department of Biosciences, Faculty of Science and Engineering] | |
| Category | Special Subjects | |
| Elective, Credits | Elective 2credit | |
| Syllabus Number | 5H372 | |
The aim of this course is to help students acquire an understanding of the fundamental principles of
animal food science.
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.
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: 「畜産物利用学」 斉藤忠夫、根岸晴夫、八田一 編（文永堂出版） | ||
| References |
| 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 |
