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
WATANABE JunThemeFunctionalities of probiotic lactic acid bacteria and gut microbiota.
FieldFood functionalities, Food science, Applied microbiology
FieldCereal Science, Plant Breeding, Genetics
SHIMADA KenichiroThemeResearch on meat and meat products
FieldMeat science and Meat processing
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