Content／学習内容

• Week1：Food and Oral Function 1

  The first week covers the basics of oral morphology and function. Specifically, we will learn about mastication, swallowing, and taste as oral functions, as well as oral morphology. The relationships between taste, mastication, and brain function will also be explained.

  • 1-0. Introduction
  • 1-1. Introduction to “SHOKU-gaku” : Transdisciplinary Science of Eating, Food, and Nutrition for Health and Wellbeing
  • 1-2. Morphology and function of the oral cavity
  • 1-3. The Inseparable Relationship between MASTICATION and SWALLOWING
  • 1-4. Five Basic Tastes and their Receptors
  • 1-5. Occlusion and Masticatory Function
  • 1-6. Eating and brain function
• Week2：Food and Oral Function 2

  Week 2 covers food rheology, food texture and function, and the microbiome and its metabolic functions in the oral cavity and intestinal tract. Additionally, we will learn about the developmental and aging changes in oral function.

  • 2-0. Introduction
  • 2-1. Fundamentals on Rheology of Foods
  • 2-2. Food texture and Oral function
  • 2-3. The Microbiome and Metabolism in The Digestive Tract - The Oral Cavity -
  • 2-4. Gut microbial colonization and host homeostasis
  • 2-5. Relationship between oral functional development and food in children
  • 2-6. Oral functions for eating in older adults
• Week3：Food and Health 1

  Week 3 focuses on food and nutrition, as well as the relationship between food and various diseases. Specifically, we will learn about diseases such as dental caries, periodontal disease, halitosis, and flail and taste disorders, and their relationship to food.

  • 3-0. Introduction
  • 3-1. Prevention of lifestyle-related diseases by the usage of nutraceuticals
  • 3-2. Dental Caries and Dental Erosion：Their relationship with food
  • 3-3. Relationship between systemic health and periodontal disease - From the perspective of periodontal medicine
  • 3-4. Halitosis related to the oral environment
  • 3-5. Eating and Frailty
  • 3-6. Oral medical diagnosis and treatment for taste disorders
• Week4：Food and Health 2

  In Week 4, food and health are discussed not only from medical and dental perspectives, but also from the perspectives of data science and psychology. Specifically, we will learn about microbiome metabolites and systemic health, food allergies, the food system in Japan, food and health from a data perspective, and the culture and psychology of food.

  • 4-0. Introduction
  • 4-1. Metabolites derived from the oral microbiome and their effect on Oral/Systemic health
  • 4-2. Fecal microbiota transplantation to improve microbiota for curing diarrhea in calves
  • 4-3. Functional Foods for Oral Health in Japan
  • 4-4. Fermented Foods and their Health Functions
  • 4-5. Food Allergy : Current understanding and Future Perspective
  • 4-6. Cohort Data, Food and Oral Health
  • 4-7. The Psychology of Eating
  • 4-8. The Japanese food culture from Oral Health outlook
• Week5：The Future of “SHOKU-gaku”

  In Week 5, we explain the future of “SHOKU-gaku,” including future food materials such as insect foods and the latest food technologies such as 3D food printers, realized by Tohoku University's unique integrated wisdom, through cooperation of the life sciences and the humanities and social sciences. 

  • 5-0. Introduction
  • 5-1. The Future of “SHOKU-gaku” Created by Integrated Wisdom
  • 5-2. Creating New Choices through Cellular Agriculture
  • 5-3. Shaping the Future of Food
  • 5-4. Utilization of the next-generation synchrotron facility “NanoTerasu” for evaluation and development of food
  • 5-5. Measurement of lipid oxidation：Antioxidant strategies for food quality and health
  • 5-6. Consumer Acceptance of Food Prepared Using Food Technology
  • 5-7. The Psychology of Food Palatability and Preferences
  • 5-8. Is our food safe?
  • 5-9. Data-driven “SHOKU-gaku” in the future

Staff／スタッフ

• 
  • Teacher

  Ken Osaka

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Nobuhiro Takahashi

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Hiroyasu Kanetaka

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Guang Hong

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Kaoru Igarashi

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Takeyoshi Koseki

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Kan Saito

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Yuji Hatakeyama

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Yoshinori Hattori

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Satoru Yamada

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Minoru Wakamori

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Toru Ogawa

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Kenji Takeuchi

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Jumpei Washio

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Taro Kusama

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Naoko Tanda

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Shizuko Sato Sato

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Eriya Shimada

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Naru Shiraishi

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Yasue Tanaka

  Tohoku University Graduate School of Dentistry
• 
  • Teacher

  Hitoshi Shirakawa

  Tohoku University Graduate School of Agricultural Science
• 
  • Teacher

  Masako Toda

  Tohoku University Graduate School of Agricultural Science
• 
  • Teacher

  Kiyotaka Nakagawa

  Tohoku University Graduate School of Agricultural Science
• 
  • Teacher

  Tomonori Nochi

  Tohoku University Graduate School of Agricultural Science
• 
  • Teacher

  Masahiko Harata

  Tohoku University Graduate School of Agricultural Science
• 
  • Teacher

  Daitaro Ishikawa

  Tohoku University Graduate School of Agricultural Science
• 
  • Teacher

  Keita Nishiyama

  Tohoku University Graduate School of Agricultural Science
• 
  • Teacher

  Keisuke Igarashi

  Tohoku University Graduate School of Agricultural Science
• 
  • Teacher

  Nobuyuki Sakai

  Tohoku University Graduate School of Arts and Letters
• 
  • Teacher

  Makoto Kanauchi

  Miyagi University School of Food Industrial Sciences
• 
  • Teacher

  Yasuko Yuruka

  Miyagi University School of Food Industrial Sciences
• 
  • Teacher

  Hidemitsu Furukawa

  Yamagata University Faculty of Engineering

Contact／お問合せ先

Center for the Advancement of Open Online Education, Tohoku University
Email: secretary.mooc@grp.tohoku.ac.jp

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