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メディア授業とは，メディアを利用して遠隔方式により実施する授業の授業時数が，総授業時数の半数を超える授業をいいます。
メディア授業により取得した単位は，卒業要件として修得すべき単位のうち60単位を超えないものとされています。
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This lecture aims to outline our company's initiatives, challenges, and future prospects in flavor development and manufacturing, while also deepening understanding of aroma chemistry.
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Students will gain an understanding of outline the company's initiatives, challenges, and future prospects in flavor development and manufacturing and also deepen understanding of aroma chemistry.
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This lecture aims to outline our company's initiatives, challenges, and future prospects in flavor development and manufacturing, while also deepening understanding of aroma chemistry.
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第1回
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What is “Flavor”? I
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We introduce an overview of aroma including the history of the flavor industry.
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第2回
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What is “Flavor”? II
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We introduce an overview of aroma including the history of the flavor industry.
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第3回
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The Role of Aroma Ingredients
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We introduce representative aroma ingredients and their odor descriptions, including aroma sniffing tests.
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第4回
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Classification and Manufacturing Methods of Aroma Ingredients I
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We introduce useful and representative natural and industrial products that serve as products and raw materials.
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第5回
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Classification and Manufacturing Methods of Aroma Ingredients II
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We introduce useful and representative natural and industrial aroma that serve as products and raw materials.
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第6回
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Typical General-purpose Aroma Ingredients I
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We introduce the synthetic aroma manufactured on a scale of several thousand tones or more as well with their process chemicals.
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第7回
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Typical General-purpose Aroma Ingredients II
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We introduce the synthetic aroma manufactured on a scale of several thousand tones or more as well with their process chemicals.
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第8回
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The Role of asymmetric synthesis in Flavor I
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We introduce some practical examples of how the chirality of aroma affects flavor values.
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第9回
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The Role of asymmetric synthesis in Flavor II
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We introduce some practical examples of how the chirality of aroma affects flavor values.
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第10回
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The Relationship between Odorants and their receptors
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We introduce the correlation between olfactory receptors and actual aroma evaluation.
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第11回
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Enhanced Values of Flavor
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We introduce some examples of aroma ingredients possessing effects and properties beside odor.
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第12回
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Developments of Novel Aroma Ingredients
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We introduce representative examples of the necessity for aroma ingredients and approaches to their developments.
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第13回
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Production of Flavor using Biotechnology
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We introduce the practical applications of aroma production using biotechnology in recent years.
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第14回
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Flavor and their Market Products
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We reflect on the role of aroma through the abundance of fragrance products flooding the market.
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第15回
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Flavor and their Safty
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We introduce the regulatory developments to ensure safety for the human body.
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第16回
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Flavor and their Environmental Issues
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We introduce initiatives focusing on environmental factors, which have gained prominence in recent years as key considerations for sustainability and climate change mitigation.
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※AL（アクティブ・ラーニング）欄に関する注
・授業全体で、AL（アクティブ・ラーニング）が占める時間の割合を、それぞれの項目ごとに示しています。
・A〜Dのアルファベットは、以下の学修形態を指しています。
【A：グループワーク】、【B：ディスカッション・ディベート】、【C：フィールドワーク（実験・実習、演習を含む）】、【D：プレゼンテーション】
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A: 5% B: 10% C: 10% D: --%
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備考
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The materials required for the lecture will be distributed.
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備考
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We will introduce during the lecture.
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Aroma, Asymmetric Synthesis, Flavor, Olfactory Response, Safety.
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| (飢餓)飢餓を終わらせ、食料安全保障及び栄養改善を実現し、持続可能な農業を促進する。 |
| (教育)すべての人に包摂的かつ公正な質の高い教育を確保し、生涯学習の機会を促進する。 |
| (経済成長と雇用)包摂的かつ持続可能な経済成長及びすべての人々の完全かつ生産的な雇用と働きがいのある人間らしい雇用（ディーセント・ワーク）を促進する。 |
| (インフラ、産業化、イノベーション)強靱（レジリエント）なインフラ構築、包摂的かつ持続可能な産業化の促進及びイノベーションの推進を図る。 |
| (持続可能な生産と消費)持続可能な生産消費形態を確保する。 |
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Akakabe Labo Office, akakabe@yamaguchi-u.ac.jp
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