My DreamDiversification and quality improvement of fermented foods
Belongs
Center for Industry-University Collaboration/Staff
| Field |
Applied Microbiology, Food Science |
| Keyword |
Fermentation, Yeast, Lactic Acid Bacteria, Bread, Wine, Cheese |
Introduction
Fermented foods such as bread, wine, and cheese have become more stable and of higher quality with the spread of industrial microorganisms specialized for their production, but this has also resulted in a loss of diversity in quality. Therefore, with the aim of diversifying the quality of fermented foods and further improving their quality, I research and development to search for microorganisms useful for producing fermented foods, focusing on resources from the Tokachi region, and linking them to industrial use.
| Affiliated academic society |
The Japanese Society for Food Science and Technology, The Brewing Society of Japan |
| Academic degree |
D.Agr. |
| Self introduction |
I am originally from Iwamizawa City, Hokkaido. Through the cross-appointment system, I work at both the Center for Industry-University Collaboration, Obihiro University of Agriculture and Veterinary Medicine and the Tokachi Regional Food Processing Technology Center, the Tokachi Foundation. |
| Room address | Center for Industry-University Collaboration |
| Mail address |
takaya 
obihiro.ac.jp |
