Laboratory Work on Nutritional Biochemistry (undergraduate specialty) class introduction course

โครงสร้างหัวข้อ

• General

  ย่อทั้งหมด ขยายทั้งหมด
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    Japanese URL
  • This page provides an easy-to-read overview of the class and relevant links.
    

    For the most up-to-date "Class Plan", "Grading Criteria and Methods," and other information,

    be sure to check the official syllabus of Hokkaido University.

    
    

    
    

    
    

  • Teacher：BEPPU Fumiaki（Faculty of Fisheries Sciences）

• Summary

  Nutritional information is labeled on food containers and packaging in accordance with food labeling standards. This is intended to help consumers make food choices that take into account their own health and nutritional balance, and to help them maintain an appropriate diet. Therefore, all food products, including processed foods and additives for general use, must be labeled with the Nutrition Facts label.
  
  Foods are composed of heterogeneous and diverse components, each of which is quantified by standardized analytical methods. This course is designed to provide students with an understanding of the different concepts of these analytical methods and to master the methods by performing actual analytical operations.
  
  

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    Example of Nutrition Facts Label
    

• Syllabus

  Using common food products as samples, the course actually quantifies moisture, ashes, protein, fat, and carbohydrates.

  An understanding of the operation and principles of these basic analytical methods is an important prerequisite for success, especially in occupational areas such as food development, production, and quality control.

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    Direct ashing method
    

    

    Kjeldahl decomposition
    

    

    Soxhlet extraction
    

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