Course title
6M1551001
Research in food chemistry /Exercise 1

 OSAKABE Naomi
Course content
The meeting should be attended and presented research progress　.
Goals and objectives
  1. Learn how to evaluate the effect of food functional ingredients on the living body and compare it with the past findings and consider the action.
  2. Regarding the influence of food functional ingredients on the living body, an evaluation plan can be drawn with reference to past papers.
  3. With regard to the influence of food functional ingredients on living organisms and conduct evaluations with reference to papers and consider the results
Language
Japanese(English accepted)
Class schedule
Attendance of a meeting once a week is essential, but leave time other than autonomy.
Evaluation method and criteria
The credit of this practice was recognized by evaluation of the research.
Feedback on exams, assignments, etc.
ways of feedback specific contents about "Other"
Textbooks and reference materials
Instruct at the meeting.
Prerequisites
nothing special
Office hours and How to contact professors for questions
  • Monday - Friday, 14: 00-16: 00
Regionally-oriented
Non-regionally-oriented course
Development of social and professional independence
  • Course that cultivates an ability for utilizing knowledge
  • Course that cultivates a basic interpersonal skills
  • Course that cultivates a basic self-management skills
  • Course that cultivates a basic problem-solving skills
Active-learning course
Most classes are interactive
Course by professor with work experience
Work experience Work experience and relevance to the course content if applicable
Applicable I was in charge of food research and development work in my previous job
Education related SDGs:the Sustainable Development Goals
  • 3.GOOD HEALTH AND WELL-BEING
Last modified : Sat Feb 22 04:09:01 JST 2025