Students in the Laboratory of Food Science acquire a broad understanding and up-to-date knowledge and skills regarding the production and processing of foods made from agricultural and livestock ingredients. They learn about the functionality and safety of such foods from the molecular to the industrial level.
Designed for students aiming to pursue careers in the food and bio-industry, this course enables students to acquire broad and up-to-date knowledge and skills regarding the production and processing of foods made from agricultural and livestock ingredients as well as the functionality and safety of such foods.
Degree: Master of Agriculture
YAMAUCHI HiroakiThemeResearch and development of novel bread, noodle and confection using Hokkaido wheat and buckwheat flour
FieldFood engineering, Cereal science, Fermentation engineering, Food chemistry, Bread baking science
WATANABE JunThemeFunctionalities of probiotic lactic acid bacteria and gut microbiota.
FieldFood functionalities, Food science, Applied microbiology
SHIMADA KenichiroThemeResearch on meat and meat products
FieldMeat science and Meat processing
FUKUSHIMA MichihiroThemeScience food
FieldNutritional functional science, Nutritional biochemistry, Nutritional physiology, Intestinal bacteriology, Gastrointestinal physiology, Lipid metabolism, Carbohydrate metabolism, Intestinal immunology
KOJIMA MichiyukiThemeElcidation of the relationship between polyphenol composition and functionality and development of processed food with improved functionality
FieldFood science, Food processing, Food chemistry, Food nutrition
KINOSHITA MikioThemeFood functionality of compound lipids, especially sphingolipids and chemical property of compound lipids
FieldFood functionality, Food chemistry, Lipid biochemistry, Oleochemistry
IKEDA ShinyaThemeCreating healthy foods that taste good
FieldFood materials science, Food physical chemistry, Physical properties of foods
URASHIMA TadasuThemeComparative study of milk oligosaccharides and clarication of its biological function, Development of high functional dairy lactic acid bacteria
FieldStrucural biochemistry, Functional biochemistry, Glycobiology, Dairy science
OHWADA TakujiThemeImprovement of the growth and environmental adaptability of plants as well as the plant productivity and value-added products using useful symbiotic microbes
FieldAnimal husbundry, Food microbiology
SUGAWARA MasayukiThemeStudies on brewing microorganisms and plant symbiotic bacteria
FieldBrewing microbiology, Genome microbiology, Applied microbiology
NAKAMURA TadashiThemeDevelopment of fermented dairy products and fermented foods using local lactic acid bacteria.
FieldAnimal products processing, Dairy science, Applied microbiology
TOKUJI YoshihikoThemeResearches in our laboratory are mainly focus on three perspectives as follows which based on the keywords of “Food and Genomics”.
· Explore the beneficial functions and/or components in foods that involve in health promotion through changes in gene expression.
· Identify the effect of foods, food components and their mechanism on improving the intestinal microbial composition and gut barrier function.
· Develop improved food crops through modulating the genes responsible for environmental responses or production of functional substances.
FieldFood Science, Plant Physiology, Molecular Biology