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School of Engineering
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- Common courses
- School of Materials and Chemical Technology
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- School of Life Science and Technology
- School of Environment and Society
- 工学院，物質理工学院，環境・社会理工学院共通科目
- Liberal arts and basic science courses
- First-Year Courses
- School of Science
- School of Engineering
- School of Materials and Chemical Technology
- School of Computing
- School of Life Science and Technology
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School of Environment and Society
- Department of Architecture and Building Engineering
- Department of Civil and Environmental Engineering
- Department of Transdisciplinary Science and Engineering
- Department of Social and Human Sciences
- Department of Innovation Science
- Graduate major in Technology and Innovation Management
- Common courses
- Liberal arts and basic science courses
- Academic unit or major
- Graduate major in Chemical Science and Engineering
- Instructor(s)
- Suzuki Yaeko
- Class Format
- Lecture
- Media-enhanced courses
- Day/Period(Room No.)
- Intensive ()
- Group
- -
- Course number
- CAP.I481
- Credits
- 1
- Academic year
- 2021
- Offered quarter
- 1Q
- Syllabus updated
- 2021/4/6
- Lecture notes updated
- -
- Language used
- Japanese
- Access Index
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Course description and aims
[Summary of the course] In recent years, advanced analysis technology used in environmental chemistry and geochemistry has also been used for provenance for foods and beverages. This course explain the principles of these advanced analysis technologies, as well as how to use them for food fraud, some cases in food fraud investigation, and the latest topic in Japan and overseas.
[Aim of the course] Students will understand the principles of advanced analytical technology used in environmental chemistry and geochemistry, and learn how to develop them in different fields.
Student learning outcomes
At the end of this course, students will have following knowledge and capabilities.
(1) Principles of DNA analysis, inorganic element analysis, stable isotope analysis.
(2) Analytical method of food ingredients
(3) Scientific investigation of provenance of food
(4) Knowledge of distribution of elements and substances in geochemistry and environmental chemistry based on analysis of food ingredients
Keywords
Origin analysis of food ingredients, elemental analysis, stable isotope analysis, DNA analysis
Competencies that will be developed
| ✔ Specialist skills | ✔ Intercultural skills | Communication skills | Critical thinking skills | Practical and/or problem-solving skills |
Class flow
Lectures will be conducted using power point slides.
Course schedule/Required learning
| Course schedule | Required learning | |
|---|---|---|
| Class 1 | Followings are theme of lecture 1. History of food fraud and laws for food labeling (Cases in the world and Japan) 2. Analytical technology to ensure the reliability of origin estimation of food (Basics of DNA analysis, inorganic element analysis, stable isotope ratio analysis, etc.) 3. Application to food fraud (Cases in the world and Japan) 4. Precautions when using analytical technology for food labeling (Database construction, analysis method, standardization of analysis technology, etc.) 5. Latest topic (Trends in international projects, new technologies (metabolomics analysis), etc.) | 1) Explain food fraud. 2) Explain the framework of evaluation of origin of food. 3) Explain analytical method for food fraud. 4) Explain latest topics for food fraud investigation |
Textbook(s)
None required.
Reference books, course materials, etc.
None required.
Assessment criteria and methods
Attendance is taken in every class. Full attendance is compulsory. Report on relation between global warming problem and cycles of chemical substances is assessed.
Related courses
- CAP.I405 ： Environmental Chemistry
- CAP.I482 ： Introduction to the Frontiers of Environmental Chemistry II
- CAP.I419 ： Analytical Techniques for Environmental Chemistry
- CAP.I536 ： Advanced Material Cycle Analysis
- CAP.I435 ： Advanced Geochemistry
Prerequisites (i.e., required knowledge, skills, courses, etc.)
No prerequisites
