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 -
SHIMADA KenichiroThemeResearch on meat and meat productsField
Meat science and Meat processing -
FUKUDA KenjiField
Animal husbundry, Food microbiology -
FUKUSHIMA MichihiroThemeScience foodField
Nutritional functional science, Nutritional biochemistry, Nutritional physiology, Intestinal bacteriology, Gastrointestinal physiology, Lipid metabolism, Carbohydrate metabolism, Intestinal immunology -
KINOSHITA MikioThemeFood functionality of compound lipids, especially sphingolipids and chemical property of compound lipidsField
Food functionality, Food chemistry, Lipid biochemistry, Oleochemistry
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Associate Professor
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Kyu-Ho Han -
SUGAWARA MasayukiThemeStudies on brewing microorganisms and plant symbiotic bacteriaField
Brewing microbiology, Genome microbiology, Applied microbiology -
MIKAMI NanaThemeStudies of meat products on applying functional componentsField
Meat science -
HASHIMOTO NaotoThemeInvestigation of physiological roles of food components in mammales and involvement of vagus nerve in the rolesField
Food and nutrition, Nutritional biochemistry, Nutritional physiology -
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
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Samanthi PelpolageThemePostharvest practices, physicochemical characteristics and processing technology of agricultural products.Field
Food Science, Food Processing Technology, Analytical Chemistry, Functional Foods, Biochemistry -
NAGATA RyujiThemeThe search for food materials that improve the intestinal environment, carbohydrate and lipid metabolism, and systemic health through the intestinal microbiotaField
Food Nutrition, Nutritional Biochemistry
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