Tadashi Nakamura Associate Professor

Field

Animal products processing, Dairy science, Applied microbiology

Keyword

Milk, Dairy products, Hygiene management, Fermented food
Academic degree D.Agr.
Self introduction

Although I'm from Tokyo, I've lived longer in Obihiro. I've been engaged in research and teaching related to milk. I like listening to music, and I've recently started to enjoy classical music.

Room addressGeneral Research Building 3
Room number501
Mail address nakamura atmark obihiro.ac.jp

Belongs

Research Department/Department of Life and Food Sciences/Division of Food Science/Section of Food Technology and Biotechnology
Faculty (Unit)Food Science Program

Introduction

Milk, which we drink daily, is nutritionally excellent and is used for various processed foods. Fermented foods, such as yoghurt and cheese, have milk as their main ingredient. The lactic acid bacteria used to make these products are contained in various everyday foods that have been eaten in Japan from long ago, such as pickled vegetables, miso paste, soy sauce and liquor. We engage in study with other research institutes and companies to explore useful strains of lactic acid bacteria and to use them to produce safe, delicious foods.

Academic background 1993 Faculty of Agriculture, Tohoku University; Graduated
1995 Graduate School of Agricultural Science, Tohoku University; completed master's degree
1995 Assistant Professor, School of Agriculture and Animal Science, Obihiro University of Agriculture and Veterinary Medicine
2006 Lecturer, School of Agriculture and Animal Science, Obihiro University of Agriculture and Veterinary Medicine
2008- Associate Professor, School of Agriculture and Animal Science, Obihiro University of Agriculture and Veterinary Medicine