Advanced Food Chemistry ｜ Syllabus data

Academic year

2025Year

Term

First Semester

Course title

Advanced Food Chemistry

Class type

Lecture

Course title (ENG)

Advanced Food Chemistry

Class code・Class name・Teaching forms

Z1900038 Advanced Food Chemistry

Instructor

IIJIMA Youko

Credits

2.0Credits

Day and Time

Tue.5Period

Campus

Hachioji Campus

Location

1E-202講義室

Relationship between diploma policies and this course

A) A high degree of specialized expertise　90%
B) The skills to use science and technology　10%
C) The ability to conduct research independently, knowledge pertaining to society and occupations, and sense of ethics required of engineers and researchers　0%
D) Creative skills in specific areas of specialization　0%

Goals and objectives

In this course, we study analytical and biological chemistry on food ingredients, especially flavor compounds using English textbook. We will improve technical skills in food chemistry and academic English skills.

Prerequisites

Students are required to take "Nutritional Chemistry" and "Food Chemistry" in undergraduate.

Method Using AL・ICT

Presentation

Class schedule

(1) Introduction of food analytical chemistry
(2) Characteristic food constituents: nutrients, flavor compounds, texture characterization
(3) Analysis of Food 1 (Nutrition Labeling, Evaluation of analytical data)
(4) Analysis of Food 2 (Sample preparation, Spectroscopy, UV, Fluorescence spectroscopy)
(5) Analysis of Food 3 (Infrared and Raman spectroscopy, Atomic absorption spectroscopy)
(6) Analysis of Food 4 (NMR, Mass spectrometry)
(7) Separation of food constituents (Chromatography, HPLC, GC)
(8) Compositional analysis of food1 (Moisture and total solids, Ash, Fat)
(9) Compositional analysis of food2 (Protein, Carbohydrate, Vitamin, mineral)
(10) Analysis of chemical characterization of food1 (pH, Fat property, Protein property)
(11) Analysis of chemical characterization of food2 (Phenol compounds, anti oxidant)
(12) Analysis of chemical characterization of food3 (Application of enzymes for food analysis, immunoassays, oxygen demand)
(13) Analysis of physical properties of foods (Rheological analysis, thermal analysis, Color measurement, Microstructure )
(14) Application of food analysis for food processing
(15) Summary

Evaluation

Scored based on report and presentation.

Feedback for students

KU-LMS

Textbooks

We will use the materials distributed in the each lecture as textbooks.

Reference materials

2nd Edition Flavor Chemistry and Technology By Gary Reineccius, ISBN 9781566769334 by CRC Press

Office hours and How to contact teachers for questions

After lecture to 19:00, or communication through e-mail and Corse Power .

Message for students

食品分野もグローバル化が喫緊の課題となっております。食品の分析に関わる化学と英語力を併せて高めるような内容としておりますので、意欲的に取り組んでいただきたいと願っています。配布する英文資料について、各回翻訳しながら内容を進めていきます。授業方式＋プレゼン方式で進めます。

Course by professor with work experience

Not applicable

Work experience and relevance to the course content if applicable

Teaching profession course

Not applicable