2021 Introduction to the Frontiers of Environmental Chemistry I

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Academic unit or major
Graduate major in Chemical Science and Engineering
Instructor(s)
Suzuki Yaeko  Yamada Keita  Toyoda Sakae 
Course component(s)
Lecture    (ZOOM)
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

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

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