Research Department/Department of Life and Food Sciences/Division of Food Science/Section of Biomolecular Structure and Function
||Cereal Science, Plant Breeding, Genetics
||wheat, Bread making quality, Variety, Cultivation
I registered wheat cultivar 'Kitanokaori', 'Yumechikara', 'Setokirara', 'Biwahonami','Setodure' and so on. I have been research to clarify the relationship between genes and quality characteristics such as bread-making properties. I will conduct research of the processing of domestic wheat and will work on technology development through joint research with companies.
List of current research topics
- Evaluation and utilization of bread-making quality of new wheat varieties.
- Study on genetic modification of quality component in wheat and processability.
||Food industry, Agriculture
|Affiliated academic society
||Japanese Society of Breeding, The Japanese Society for Food Science and Technology, Crop Science Society of Japan
|Room address||General Research Building 3|