Practice of Marine Bioprocess Engineering (undergraduate specialty) class introduction course

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  • 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.

    
    

• Practice of Marine Bioprocess Engineering
  • Practice of Marine Bioprocess Engineering 

    ［Summary］

    ■ By utilizing the model equipment and manufacturing machines installed in the Chemical Resources Research Building, students will understand the theory of unit operations such as freezing, heating, distillation, etc., and learn how to apply these unit operations to food manufacturing and processing processes. Students learn the theory of unit operations such as freezing, heating, and distillation, as well as the application of these unit operations to food manufacturing and processing processes.

    　In addition, students learn the process of separation and purification of valuable components contained in marine products, as well as methods of analyzing the components.

    
    

    ■ Year of Eligible Students　3~

    ■ Course start semester　2nd Semester
    ■ Eligible Students　School of Fisheries Sciences  (Marine Bioresources Chemistry)

    
    

    ■ Related Subjects
    

    Food Engineering（https://repun-app.fish.hokudai.ac.jp/course/view.php?id=1384）

    Organic Chemistry（https://repun-app.fish.hokudai.ac.jp/course/view.php?id=1405）

• Food Manufacturing Practice
  • Food Manufacturing Practice

    ［Purpose］

    ■ Culinary processing is the process of converting "living things" into "food" through physical treatment and chemical reactions.

    　In the process, desirable taste, texture, and safety are imparted.

    
    

    ■ Students will experience the production of canned and retort pouch foods, learn the production principles of the process by which "living things" become "food," and understand the role of chemical reactions associated with heating.

    
    

    ■ Exercises on how to write tables and graphs will also be provided.

    
    

    ■ Through the experience of making things, you will experience the practicality of the theories you learn in the lectures.
    

    
    

    ■ Faculty and Staff in Charge

    　Professor Hiroki Saeki　　

    　Assistant Professor Gahyun JOE

    　Technical Staff Yutaka Shimizu

    　Senior graduate student TAs

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  • ■ Practical training videos
    Production Process Engineering Practice (Seafood Canning Practice)【Experimental video】（https://repun-app.fish.hokudai.ac.jp/course/view.php?id=1794）
     Production Process Engineering Practice (Practical training for manufacturing retort pouch foods)【Experimental video】（https://repun-app.fish.hokudai.ac.jp/course/view.php?id=1795） 
    

• Refrigeration Engineering Theory
  • Refrigeration Engineering Theory

    ［Purpose］

    ■ Refrigeration equipment is an indispensable part of modern life. They are used in all aspects of manufacturing, distribution, medical care, housing, and research and development. In this practical training, students will understand the operating principles of single-stage compression and two-stage compression chillers that produce low and ultra-low temperatures, and learn how to calculate their refrigeration capacities.

    ■ Teaching staff in charge
    　
    

    　Marine Chemical Resource Development
    

    　Associate professor　Hideo MARUYAMA  Associate professor　Yuya KUMAGAI 
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  • ■Practical training videos
    
    

• Theory of Continuous Distillation
  • Theory of Continuous Distillation

    ［Purpose］

    ■ Distillation operation is a method of separation using the difference in boiling points in a mixed solution. Continuous distillation is a method of separating components of interest from mixed solutions to a high degree of purity. In this practical training, students learn how to calculate the operating efficiency by obtaining the theoretical number of stages from the composition of components obtained by the continuous distillation equipment in the Chemical Resources Research Building.

    ■ Teaching staff in charge
    

    　Marine Chemical Resource Development

    　Associate professor　Hideo MARUYAMA　Associate professor　Yuya KUMAGAI

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  • ■Practical training videos
    

• Crude fish oil production
  • Crude fish oil production

    【Purpose】

    ■ Marine fish are also important as raw materials for fish oil and fish meal. What is the process by which they are manufactured?

        In this practical training, students learn the process and principles of extracting crude fish oil by the wet fusion method, which is a typical production method, albeit at the laboratory level.
    

    ■ Teaching staff in charge

    　Marine Bioresources Chemistry　Bioanalytical Chemistry Laboratory

    　Associate Professor　Yasuhiro ANDO

    
    

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• Compositional analysis of crude fish oil
  • Compositional analysis of crude fish oil

    【Purpose】

    ■ Fats and oils vary greatly in quality, application, and nutritional value depending on the components they contain. How should this component analysis be performed?

        In practical training, using thin layer chromatography and gas chromatography,

    (1) Detect free fatty acids and wax esters related to the quality and uses of crude fish oil,

    (2) Determination of fatty acid composition related to the evaluation of nutritional value.

    
    

    ■ Teaching staff in charge

    　Marine Bioresources Chemistry　Bioanalytical Chemistry Laboratory

    　Associate Professor　Yasuhiro ANDO

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    Click here for an introduction to Dr. Ando's research where you can see examples of fatty acid analysis of marine fish. 網址