関西大学　KUGF Course Guide 2017

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Science of Washoku (Japanese Cuisine)Washoku was registered an Intangible World Heritage, and ever since belief has wide spread that Washoku is genuinely a healthy diet. Some belief has a sound basis, and others do not. In this course, we try to explain both merit and demerit of Washoku, and guide you to a point of becoming able to compose healthy diet for your own based on what have been learnt during the course.2 creditsSpring SemesterPolysaccharide ScienceCarbohydrates or saccharides are the most abundant class ofbiomolecules and they are used to store energy, as well as serving other important functions. Saccharides, especially polysaccharides are important class of nutrient. The course will provide student to learn and understand the fundamentalsof several polysaccharides such as Starch, Alginate, Pectin, Carrageenan, Chitin/chitosan as well as the fundamental knowledge of saccharides.2 creditsFall SemesterMarketing of Food, Alcohol and CosmeticsIn order to understand the meaning, evolution, vacabulary and thery of marketing, this course will analyze the entirely of marketing using examples from the cosmetic and food industries. Specifically the course will delve into 1. Marketing strategy and basic theory; 2. Branding as a way to creative and communicate value; 3. Examples from the food and cosmetic industry; 4. Other type of marketing.2 creditsFall SemesterFood Production and Supply inGlobal SocietiesThis course will introduce the issue of food security and is designed to help students look at current food systems and think critically about the effects our food choices have on the environment, the economy, society, and ourselves. Focusing both on agriculture (in Japan and overseas) and on food supply chains in other parts of the world, this course will examine how food has shaped our environmentaland social landscapes. Case studies will be drawn from Japanese and international contexts to examine humanity's changing relationship with production, supply chain, ecological, economic and socio-cultural systems fundamental to the provision of food.2 creditsFall SemesterBiotechnology and BioethicsThis course is for students of any discipline or major who are interested to learn about biotechnology and bioethics. Biotechnology is technology that is based on biology, in which living systems are used to make products that are useful to humans. Biotechnology plays important roles in people’s daily lives such as in food production and human health. From this technology, bioethics or the study of ethical issues arising from the advancement of biotechnology was born. In today' s world, the use of biotechnology is necessary in many aspects of human life. It is therefore important to have knowledge on bioethics to ensure the continuous application of biotechnology. In this course, the foundations of biotechnology and the resulting bioethical issues will be addressed.2 creditsFall SemesterFood SafetyFood safety is an essential part of our life, but is not placed as much importance as it actually deserves. This is because people are not provided with appropriate level of knowledge that makes them understand what will be a consequence if basic rule of food safety is not followed. In this course, we will take a look of how food safety concept has been established in our society, and major changes in our way of life that was induced by the accumulated knowledge of food safety. Toward the end of this course, attendants are guided to formulate a simplified HACCP for their food so that they will know what they must cast a big attention in the aspect of food safety.2 creditsFall SemesterModule 2Food Science & BiotechnologyCourse Guide 20173