Advanced Food Chemistry ｜ Syllabus data

Academic year

2026Year

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 to Food Chemistry
This section provides an overview of the course.
(2) Food Analysis: Nutrients, Sensory Components, and Texture
Learn what nutrients, sensory components, and texture are, and how to measure them.
(3) Food Analysis 1
Learn about food sample preparation, spectrophotometer use, and UV and fluorescence analysis.
(4) Food Analysis 2 (Infrared and Raman Spectroscopy, Atomic Absorption Spectroscopy)
Learn about spectroscopic methods in food analysis.
(5) Food Analysis 3 (NMR, Mass Spectrometry)
Learn analytical methods used in food analysis.
(6) Separation of Food Components (Chromatography Principles, Liquid Chromatography, Gas Chromatography)
Learn about component separation using various chromatographic techniques in food analysis.
(7) Food Composition Analysis 1 (Moisture and Solids Analysis, Ash Analysis, Lipid Analysis)
(8) Food Composition Analysis 2 (Protein Analysis, Carbohydrate Analysis, Vitamin Analysis, Mineral Analysis)
(9) Food Composition Analysis 3 (Utilization of Enzyme Activity, Immunoassay, Oxygen Demand)
(10) Physical Property Measurement of Foods (What is Rheology? Thermal Analysis, Pigment Analysis, Microscopic Analysis)
(11) Data Analysis Methods (Significance Test)
(12) Data Analysis Methods (One-Way Analysis of Variance)
(13) Data Analysis Methods (Multivariate Analysis I)
(14) Data Analysis Methods (Multivariate Analysis II)
(15) Summary and Review Exercises

Translated with DeepL.com (free version)

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解析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。配布する資料について、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