OSAKA UNIVERSITY SHORT-TERM STUDENT EXCHANGE PROGRAM _

04f-02
BIOTECHNOLOGY FOR THE 21ST CENTURY

Akio KOBAYASHI, et al. (School of Engineering)

Objective
  The world in this century will be much more crowded, and resources, especially those that require arable land, will be at a premium. Biotechnology will provide a means of feeding growing populations. Many foods will be engineered to provide optimal nutrition and minimize spoilage. Controlling illnesses caused by food-borne pathogens and keeping water supplies safe will be well within mankind's capability. Cost-effective, renewable resources will also have been developed that will compete with nonrenewable petrochemical products. Biotechnology will make all of these things possible. In this lecture professors will talk about the potentials of microbes and plants together with their effective usage for the 21st century amenity.

Schedule
(1) Orientation: Prof. Akio KOBAYASHI
(2) Plant potential and its possible usage: Prof. Akio KOBAYASHI
(3) Evolution and life system science (1): Prof. Itaru URABE
(4) Evolution and life system science (2): Prof. Itaru URABE
(5) Traditional and Modern Biotechnology in Yeast: Prof. Satoshi HARASHIMA
(6) Design and Operation of Biological Reactors: Prof. Suteaki SHIOYA
(7) Recent advances in genome science (1): Prof. Kiichi FUKUI
(8) Recent advances in genome science (2): Prof. Kiichi FUKUI
(9) Environmental Biotechnology for sustainable society: Prof. Hisao OHTAKE
(10) Biological Symbiosis: Prof. Yoshikatsu MUROOKA
(11) Metabolic Engineering - Integrating Methodologies of Molecular Breeding and Bioprocess Systems Engineering: Prof. Hiroshi SHIMIZU
(12) Microorganisms: @Precious bioresource as producers of bioactive compounds: Prof. Takuya NIHIRA
(13) Biodiversity: Prof. Tatuji SEKI
(14) Application of enzymes from microorganisms growing under extreme environments: Prof. Shigenori KANAYA
(15) Learning from the Wisdom of the Ecosystem--- Interaction between Yeast and Lactic Acid Bacteria: Prof. Suteaki SHIOYA

Grading
A test will be submitted during the last 10 min. of the each class.
Credit evaluation of this class will be made from the sum of the scores of each class.