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
Member List
Professor
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WATANABE JunThemeFunctionalities of probiotic lactic acid bacteria and gut microbiota.Field
Food functionalities, Food science, Applied microbiology -
TAKATA KanenoriField
Cereal Science, Plant Breeding, Genetics -
FUKUDA KenjiField
Animal husbundry, Food microbiology -
KINOSHITA MikioThemeFood functionality of compound lipids, especially sphingolipids and chemical property of compound lipidsField
Food functionality, Food chemistry, Lipid biochemistry, Oleochemistry -
Kenichiro SHIMADAThemeResearch on meat and meat productsField
Meat science and Meat processing -
OHWADA TakujiThemeUtilization of plant symbiotic bacteria for food productionField
Applied microbiology
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Associate Professor
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Kyu-Ho Han -
Naoto HashimotoThemeInvestigation of physiological roles of food components in mammales and involvement of vagus nerve in the rolesField
Food and nutrition, Nutritional biochemistry, Nutritional physiology -
SUGAWARA MasayukiThemeStudies on brewing microorganisms and plant symbiotic bacteriaField
Brewing microbiology, Genome microbiology, Applied microbiology -
Nana MIKAMIThemeStudies of meat products on applying functional componentsField
Meat science -
YAMASHITA ShinjiThemeSearch of functional lipid source and solution of the mechanismField
Food chemistry -
NAKAMURA TadashiThemeDevelopment of fermented dairy products and fermented foods using local lactic acid bacteria.Field
Animal products processing, Dairy science, Applied microbiology
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Assistant Professor
