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New Professors (Last 1.5 Years)

Apr. 1, 2019

Kanemaru, Kaori / Professor   [Detail]
Portrait Tokushima University > Graduate School of Technology, Industrial and Social Sciences > Division of Bioscience and Bioindustry > Food Science > Food Science and Technology >
Tokushima University > Faculty of Bioscience and Bioindustry > Department of Bioscience and Bioindustry > Food Science >
Tokushima University > Faculty of Integrated Arts and Sciences > Department of Civil and Environmental Studies > Symbiotic Environmental Studies >
Tokushima University > Graduate School of Integrated Arts and Sciences > Regional Science > Environmental Symbiosis Studies >
Tokushima University > Research Clusters > Research Clusters (Registered) > 1704002 細胞内Zn2+動態を制御する化合物の開発 ― 生物資源の活用 >
Tokushima University > Research Clusters > Research Clusters (Prioritized) > 1802002 食用コオロギの機能性検証と生産システムの社会実装 >
Tokushima University > Research Clusters > Research Clusters (Registered) > 1703021 難消化性食品成分による有害物質の制御と応用 >
Sex: Female Year of Birth: 1958 A.D.
Phone: +81 - 88 - 656 - 7268 E-mail:  k a n e m a r u (@) t o k u s h i m a - u . a c . j p 
Academic Degree: Doctor of Philosophy Field of Study: Food Processing and Preservation Science, Functional Food Science, Cookery Science
Her Lecture: Career Paths (Bachelor Course), Project Research I (Graduate School), Graduation Study (Bachelor Course), Advanced Exercise on Regional Science I (Graduate School), Basic Food Chemistry (Bachelor Course), Research in Symbiotic Environmental Studies I (Bachelor Course), Research in Symbiotic Environmental Studies II (Bachelor Course), Experiments in Symbiotic Environmental Studies II (Bachelor Course), Methods for Environmental Symbiosis Research (Graduate School), Advanced Research in Symbiotic Environmental Studies I (Bachelor Course), Advanced Research in Symbiotic Environmental Studies II (Bachelor Course), Advanced Bioresource Chemistry (Graduate School), Practice for Bioscience and Bioindustry (Bachelor Course), Basic bioindustry (Bachelor Course), Introduction to Food and Health (Bachelor Course), Food Processing and Preservation (Bachelor Course), Advanced Lecture of Food Safety Science (Graduate School), Food Engineering (Bachelor Course), Food Hygienics (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course)
Subject of Study: 食品成分による抗微生物作用と食品保蔵への応用 (食中毒菌, 腐敗菌, 抗菌活性, 抗酸化活性, 食品加工), 食品成分や環境物質による細胞への影響 (細胞保護作用, 細胞毒性, 抗ガン活性, 有用菌増殖活性, 免疫賦活活性, 食品資源の循環利用), 調理文化の地域性と郷土食の調査研究 (郷土食, 食文化, 調理)
Tai, Akihiro / Professor   [Detail]
Portrait Tokushima University > Graduate School of Technology, Industrial and Social Sciences > Division of Bioscience and Bioindustry > Bioengineering > Biomolecular Functions and Technology >
Tokushima University > Faculty of Bioscience and Bioindustry > Department of Bioscience and Bioindustry > Food Science >
Sex: Male Year of Birth: 1969 A.D.
Phone: E-mail:  a t a i (@) t o k u s h i m a - u . a c . j p 
Academic Degree: 博士(工学) Field of Study: Bioorganic Chemistry, Functional Food Science, Natural Products Chemistry
His Lecture: Working experience in Bioindustry (Bachelor Course), Career Paths (Bachelor Course), Protein and Enzyme Engineering (Bachelor Course), Protein Engineering (Bachelor Course), Biotechnology and Bioethics (Common Curriculum), Basic Biochemistry (Bachelor Course), Exercise of Applied Biological Science 2 (Bachelor Course), Practices for Biochemistry (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), Basic bioindustry (Bachelor Course), Enzymology (Bachelor Course), Introduction to Food and Health (Bachelor Course), Basic food and nutrition sciences (Bachelor Course), Food and Bioresource act (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course)
Subject of Study: Design and application of ascorbic acid derivatives, Evaluation and identification of food factors for promoting health and healing, Analysis of structure-function relationship of bioactive compounds with chemical modification
Tanaka, Tamotsu / Professor   [Detail]
Portrait Tokushima University > Graduate School of Technology, Industrial and Social Sciences > Division of Bioscience and Bioindustry > Food Science > Food Science and Technology >
Tokushima University > Faculty of Bioscience and Bioindustry > Department of Bioscience and Bioindustry > Food Science >
Tokushima University > Research Clusters > Research Clusters (Registered) > 1804020 ペルオキシソーム蛋白質の遺伝的欠損を背景とする脂質代謝異常症への創薬 >
Sex: Male Year of Birth: 1964 A.D.
Phone: +81 - 88 - 656 - 7256 E-mail:  t a n a k a . t a m o t s u (@) t o k u s h i m a - u . a c . j p 
Academic Degree: 博士(薬学) Field of Study: Lipid Biochemistry
His Lecture: Career Paths (Bachelor Course), Bio-assessment (Bachelor Course), Basic physiology (Bachelor Course), Biochemistry 3 (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), Basic bioindustry (Bachelor Course), Introduction to social medicine, epidemiology and biostatistics (Graduate School), Insincere Science (Common Curriculum), Practice of Health Chemistry (Bachelor Course), Introduction to Food and Health (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course)
Subject of Study: lipid mediator, lipid metabolism