This course enables students to acquire broad and up-to-date knowledge and skills, from the molecular to industrial levels, regarding the production and processing of foods made from agricultural and livestock ingredients as well as the functionality and safety of such foods.
Michihiro FukushimaThemeScience food
FieldNutritional functional science, Nutritional biochemistry, Nutritional physiology, Intestinal bacteriology, Gastrointestinal physiology, Lipid metabolism, Carbohydrate metabolism, Intestinal immunology
Shinya IkedaThemeCreating healthy foods that taste good
FieldFood materials science, Food physical chemistry, Physical properties of foods
Mikio KinoshitaThemeFood functionality of compound lipids, especially sphingolipids and chemical property of compound lipids
FieldFood functionality, Food chemistry, Lipid biochemistry, Oleochemistry
Michiyuki KojimaThemeElcidation of the relationship between polyphenol composition and functionality and development of processed food with improved functionality
FieldFood science, Food processing, Food chemistry, Food nutrition
Yuji OdaThemeDeveloping new yeast strains for making high quality bread
FieldApplied microbiology, Industrial microbiology, Food science
Takuji OhwadaThemeImprovement of the growth and environmental adaptability of plants as well as the plant productivity and value-added products using useful symbiotic microbes
Kenichiro ShimadaThemeResearch on meat and meat products
FieldMeat science and Meat processing
Tadasu UrashimaThemeComparative 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
Hiroaki YamauchiThemeResearch 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
FieldAnimal husbundry, Food microbiology
FieldAnimal products processing, Dairy science, Applied microbiology
Yoshihiko TokujiThemeResearches 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