{"id":1338,"date":"2015-04-13T10:57:37","date_gmt":"2015-04-13T01:57:37","guid":{"rendered":"\/?page_id=1338"},"modified":"2023-04-01T16:25:10","modified_gmt":"2023-04-01T07:25:10","slug":"food-science-course-3","status":"publish","type":"page","link":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/food-science-course-3\/","title":{"rendered":"Food Science Course"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Food Science Course<\/h2>\n\n\n\n<figure class=\"wp-block-image alignright size-full\"><a href=\"https:\/\/www.ag.kagawa-u.ac.jp\/english_new\/wp-content\/uploads\/2023\/03\/image-2.png\"><img loading=\"lazy\" decoding=\"async\" width=\"197\" height=\"366\" src=\"https:\/\/www.ag.kagawa-u.ac.jp\/english_new\/wp-content\/uploads\/2023\/03\/image-2.png\" alt=\"\" class=\"wp-image-4136\" srcset=\"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-content\/uploads\/2023\/03\/image-2.png 197w, https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-content\/uploads\/2023\/03\/image-2-161x300.png 161w\" sizes=\"auto, (max-width: 197px) 100vw, 197px\" \/><\/a><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Students understand and get knowledge the various functions of foods and food ingredients for enhancing preference and maintaining human health. Therefore, you will study on the following three subjects. (1) Functionality of Food: It will be lectured chemically and nutritionally through the classes of \u201cFood Chemistry\u201d, \u201cFood Protein Chemistry\u201d and \u201cNutritional Biochemistry\u201d. Super-aging society in Japan needs various information on functional foods. (2) Food Safety: it is main topic of \u201cFood Hygiene\u201d, \u201cFood Microbiology\u201d, and \u201cBiodefense Science\u201d classes, in which students understand about the current issues of various risks from toxic chemicals and harmful microorganisms, and then know how to improve food safety. Knowledge on risk assessment and hazard prevention methods are essential to be understood. (3) Food Processing and Preference: these are mainly taught in the classes of \u201cFood Physical Chemistry,\u201d \u201cFood Processing,\u201d \u201cFunctional Properties in Food Products,\u201d and \u201cApplied Enzymology.\u201d Through sensory tests, physical tests, etc., students learn how to make process foods, giving highly functional nutrients and highly palatable sensation. This course program provides a wide range of curriculum in basic and practical subjects and experiments\/practical training (including factories tours and visiting research institutes).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a title=\"Food Science Course (Japanese)\" href=\"http:\/\/www.ag.kagawa-u.ac.jp\/?page_id=13846\">Japanese Page<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"Food Science Course Students understand and get knowledge the various functions of foods and food ingredients for enhancing preference and [&hellip;]","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"fullpage.php","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-1338","page","type-page","status-publish","hentry"],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"Lutes","author_link":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/author\/lutes\/"},"uagb_comment_info":0,"uagb_excerpt":"Food Science Course Students understand and get knowledge the various functions of foods and food ingredients for enhancing preference and [&hellip;]","_links":{"self":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-json\/wp\/v2\/pages\/1338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-json\/wp\/v2\/comments?post=1338"}],"version-history":[{"count":8,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-json\/wp\/v2\/pages\/1338\/revisions"}],"predecessor-version":[{"id":4176,"href":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-json\/wp\/v2\/pages\/1338\/revisions\/4176"}],"wp:attachment":[{"href":"https:\/\/www.ag.kagawa-u.ac.jp\/english\/wp-json\/wp\/v2\/media?parent=1338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}