| Kanemaru, Kaori / Professor [Detail] |
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| Academic Degree: |
Doctor of Philosophy |
| Field of Study: |
Food Processing and Preservation Science, Functional Food Science, Cookery Science |
| Lecture: |
Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Basic Food Chemistry (Bachelor Course), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Basic bioindustry (Bachelor Course), Special lecture on bioscience and bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Enzymology (Bachelor Course), Introduction to Food and Health (Bachelor Course), Food and Bioresource act (Bachelor Course), Food Processing and Preservation (Bachelor Course), Advanced Lecture on Food Processing Preservation Science (Graduate School), Food Engineering (Bachelor Course), Food Microbiology (Bachelor Course), Food Hygienics (Bachelor Course), Food Hygienics I (Bachelor Course), Advanced Lecture on Food Safety Science (Graduate School), Special Practice on Food Bioscience (Graduate School), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Special Lecture on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (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) |
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| Sakuradani, Eiji / Professor [Detail] |
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| Academic Degree: |
博士(農学) |
| Field of Study: |
Life sciences [Applied biochemistry] |
| Lecture: |
Career Paths (Bachelor Course), Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Molecular Microbiology (Graduate School), Applied Microbiology (Bachelor Course), Applied Microbiology I (Bachelor Course), Applied Microbiology II (Bachelor Course), Special Lecture on Applied Microbiology (Graduate School), Applied fermentation physiology (Bachelor Course), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Basic bioindustry (Bachelor Course), Fermentation and Brewing Physiology (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Introduction to Food and Health (Bachelor Course), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
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| Tai, Akihiro / Professor [Detail] |
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| Academic Degree: |
博士(工学) |
| Field of Study: |
Bioorganic Chemistry, Functional Food Science, Natural Products Chemistry |
| Lecture: |
Life and nutrition (Common Curriculum), Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Basic Biochemistry (Bachelor Course), NutriNutritional Chemistry (Graduate School), Chemistry of Bioactive Compounds (Bachelor Course), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Basic bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Introduction to Food and Health (Bachelor Course), Basic food and nutrition sciences (Bachelor Course), Food and Bioresource act (Bachelor Course), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (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 |
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| Tanaka, Tamotsu / Professor [Detail] |
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| Academic Degree: |
博士(薬学) |
| Field of Study: |
Lipid Biochemistry |
| Lecture: |
SIH(Strike while the Iron is Hot) Training (Common Curriculum), Career Paths (Bachelor Course), Genomic Drug Discovery (Graduate School), Bio-assessment (Bachelor Course), Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), International Advanced Technology and Science A (Graduate School), International Advanced Technology and Science B (Graduate School), Basic physiology (Bachelor Course), History of life science (Common Curriculum), Biochemistry 3 (Bachelor Course), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Basic bioindustry (Bachelor Course), Research Approaches in Science and Technology B (Graduate School), Lecture on Lipid Biochemistry (Graduate School), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Practice of Health Chemistry (Bachelor Course), Introduction to Food and Health (Bachelor Course), Food and Bioresource act (Bachelor Course), Food Hygienics II (Bachelor Course), Advanced Lecture on Food Evaluation (Graduate School), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
lipid mediator, lipid metabolism |
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| Akamatsu, Tetsuya / Associate Professor [Detail] |
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| Academic Degree: |
Doctor (Engineering) |
| Field of Study: |
Biochemistry, Cell Physiology, Molecular Cell Biology, Developmental Biology |
| Lecture: |
Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Taste Science (Bachelor Course), Basic physiology (Bachelor Course), Nutritional and Oral Physiology (Bachelor Course), nutritional physiology (Bachelor Course), Advanced Biological Function (Graduate School), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Introduction to Food and Health (Bachelor Course), Basic food and nutrition sciences (Bachelor Course), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
Studies on Water Channel, Aquaporin, Studies on Processing Protease, Studies on Oral Tissue Development (Aquaporin, Water Channel, processing protease, proprotein convertase, Oral Tissue, development) |
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| Kawakami, Ryushi / Associate Professor [Detail] |
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| Academic Degree: |
Ph.D |
| Field of Study: |
Enzyme Chemistry |
| Lecture: |
Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Working experience in Bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Genetic Engineering (Bachelor Course), Biotechnology of Genetic Resources (Bachelor Course), Enzymology (Bachelor Course), Advenced enzyme chemistry (Graduate School), Introduction to Food and Health (Bachelor Course), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
極限環境微生物酵素の機能・構造・応用 (超好熱アーキア, アミノ酸脱水素酵素, アミノ酸ラセマーゼ, タンパク質結晶化, X線結晶構造解析) |
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| Mukai, Rie / Associate Professor [Detail] |
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| Academic Degree: |
博士(農学) |
| Field of Study: |
Food Science, Nutritional Chemistry, 機能性食品 |
| Lecture: |
Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Basic Food Chemistry (Bachelor Course), Special practice on functional food (Graduate School), Functional Food (Bachelor Course), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Introduction to Food and Health (Bachelor Course), Food and Bioresource act (Bachelor Course), Food Chemistry (Bachelor Course), Advanced Lecture on Functional Food (Graduate School), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
食品に含まれるフラボノイドの生理機能の研究, 食品成分の体内動態と筋萎縮予防改善効果について, 植物性食品の健康増進作用 |
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| Sasaki, Chizuru / Associate Professor [Detail] |
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| Academic Degree: |
博士(工学) |
| Field of Study: |
資源天然物利用学 |
| Lecture: |
Working experience in Bioindustry (Bachelor Course), Food Science (Bachelor Course), Analytical Chemistry (Bachelor Course), Undergraduate Work (Bachelor Course), Basic Chemistry (Common Curriculum), Natural Products Chemistry (Bachelor Course), Natural products resources chemistry (Bachelor Course), Life Science (Graduate School), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Advanced Biotechnology of Resources (Graduate School), Introduction to Food and Health (Bachelor Course), Foods and Kampo Medicine (Bachelor Course), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
植物性・海洋性バイオマスや食品廃棄物を原料とした有用化学物質の生産に関する研究 (植物性・海洋性バイオマス, 食品廃棄物) |
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| Aihara, Mutsumi / Associate Professor [Detail] |
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| Academic Degree: |
博士(栄養学) |
| Field of Study: |
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| Lecture: |
Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Basic Chemistry Experiments (Bachelor Course), Basic Chemistry Experiments (Common Curriculum), Practice in Nutritional Education (Bachelor Course), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Introduction to Food and Health (Bachelor Course), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
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| Hayashi, Junji / Associate Professor [Detail] |
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| Academic Degree: |
博士(農学) |
| Field of Study: |
Enzyme Engineering, Structural Biology |
| Lecture: |
Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Introduction to Food and Health (Bachelor Course), Food Allergology (Bachelor Course), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
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| Sakamoto, Takaiku / Associate Professor [Detail] |
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| Academic Degree: |
博士(環境科学) |
| Field of Study: |
Applied Microbiology, Molecular Biology |
| Lecture: |
Food Science (Bachelor Course), Undergraduate Work (Bachelor Course), Basic Chemistry Experiments (Bachelor Course), Basic Chemistry Experiments (Common Curriculum), Research on Bioresource Science (Graduate School), Bioindustry B (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Introduction to Food and Health (Bachelor Course), Advanced Exercise on Food Bioscience (Graduate School), Advanced Research on Food Bioscience (Graduate School), Basic practice for food science (Bachelor Course), Practice for food science A (Bachelor Course), Practice for food science B (Bachelor Course), Practice for food science C (Bachelor Course), Exercise in food science Ⅰ (Bachelor Course), Exercise in food science Ⅱ (Bachelor Course) |
| Subject of Study: |
バイオマス資源を利用した機能性物質の微生物発酵生産 |
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| Koga, Takeru / Assistant Professor [Detail] |
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| Academic Degree: |
博士(工学) |
| Field of Study: |
Bioorganic Chemistry, Food Organic Chemistry, Natural Products Chemistry |
| Lecture: |
Food Science (Bachelor Course), Special Lecture on Food Bioscience (Graduate School) |
| Subject of Study: |
食品に含まれる生物活性物質に関する研究 |
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