SCOPE

Although lipids are used by humans since ancient times, they were studied only through the nineteenth century by scientists, probably because they are difficult to separate and identify. Lipids are one of the three main classes of food, along with carbohydrates and proteins, and are responsible for storing energy that animals do not immediately need.

This course is focused on oil chemistry with respect to the utilization of natural resources.

Students will learn;

1. Basics of lipid chemistry including nomenclature, chemical structure etc.
2. Production of lipids from natural products including plants, animal, fish and microorganisms.
3. Modification of oils and fats for commercial product by chemical means.
4. Modification of oils and fats for commercial product by biocatalysts such as lipases.
5. Application of lipid-modifying enzymes for non-lipid compounds.

授業の工夫

This course is designed as an e-learning program using a Course Managing System via Internet. The course contents consisting of 7 chapters are uploaded onto the web site. Students are supposed to access and study the course contents on the web site using their computers. At the end of each chapter, there is a comprehension test. Students are required to get more than 90 percent to go to the next chapter.

Students can study anytime, anywhere, if he/she has an access to the Internet. All the contents are written in English.