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
FieldAnimal husbundry, Food microbiology
KINOSHITA MikioThemeFood functionality of compound lipids, especially sphingolipids and chemical property of compound lipids
FieldFood functionality, Food chemistry, Lipid biochemistry, Oleochemistry
Kenichiro SHIMADAThemeResearch on meat and meat products
FieldMeat science and Meat processing
OHWADA TakujiThemeUtilization of plant symbiotic bacteria for food production
Naoto HashimotoThemeInvestigation of physiological roles of food components in mammales and involvement of vagus nerve in the roles
FieldFood and nutrition, Nutritional biochemistry, Nutritional physiology
SUGAWARA MasayukiThemeStudies on brewing microorganisms and plant symbiotic bacteria
FieldBrewing microbiology, Genome microbiology, Applied microbiology
Nana MIKAMIThemeStudies of meat products on applying functional components
YAMASHITA ShinjiThemeSearch of functional lipid source and solution of the mechanism
NAKAMURA TadashiThemeDevelopment of fermented dairy products and fermented foods using local lactic acid bacteria.
FieldAnimal products processing, Dairy science, Applied microbiology