| Hayashi, Junji / Research Cluster Leader [Detail] |
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| Academic Degree: |
Doctor / 博士(農学) |
| Field of Study: |
Enzyme Engineering, Structural Biology |
| Lecture: |
Vitamin (Bachelor Course), Introduction to Food Science Research (Bachelor Course), Metabolic Biochemistry (Bachelor Course), Graduation Research (Bachelor Course), Basic Chemistry Experiments (Bachelor Course), Basic Chemistry Experiments (Common Curriculum), 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), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Advanced Protein Functional Science (Graduate School), Enzymology (Bachelor Course), Introduction to Food and Health (Bachelor Course), Food Allergology (Bachelor Course), 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), Introduction to Food Science (Bachelor Course) |
| Subject of Study: |
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| Akamatsu, Tetsuya / Associate Professor [Detail] |
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| Academic Degree: |
Doctor / Doctor (Engineering) |
| Field of Study: |
Biochemistry, Cell Physiology, Molecular Cell Biology, Developmental Biology |
| Lecture: |
Introduction to Food Science Research (Bachelor Course), Graduation Research (Bachelor Course), Taste Science (Bachelor Course), Basic Chemistry Experiments (Bachelor Course), Basic Chemistry Experiments (Common Curriculum), Basic physiology (Bachelor Course), Basic Food Chemistry (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), 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), Introduction to Food Science (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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| Hirata, Akira / Associate Professor [Detail] |
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| Academic Degree: |
Doctor / 博士(農学) |
| Field of Study: |
Structural Biology, Molecular Biology, Biological Chemistry, Environmental Microbiology, Enzyme Chemistry |
| Lecture: |
オリエンテーション1年 (Bachelor Course), Graduation Work (Bachelor Course), Technical English Fundamentals 2 (Bachelor Course), Structural biochemistry (Graduate School), Introduction to Science and Technology (Common Curriculum), Interdisciplinary Seminar in Science and Technology (Graduate School), Environment and Biotechnology (Common Curriculum), Bioscience and Technology (Bachelor Course), Introduction to Bioscience (Bachelor Course), Introductory Laboratory for Bioscience (Bachelor Course), Laboratory for Bioscience 2 (Bachelor Course), Laboratory for Bioscience 3 (Bachelor Course), Biochemistry 1 (Bachelor Course), Biochemistry 2 (Bachelor Course), Advanced Biochemistry (Graduate School), Research Approaches in Science and Technology D (Graduate School), Seminar on Natural Sciences (Bachelor Course), Graduate Research on Natural Sciences (Graduate School), Graduate Seminar on Natural Sciences (Graduate School), Reading Scientific Papers (Bachelor Course) |
| Subject of Study: |
核酸関連タンパク質の構造生命科学, 超好熱菌を用いた生命起源の研究, 構造解析を利用した機能化酵素の開発, 産業利用のための環境微生物探索 (アーキア(古細菌), 好熱菌, transcription, 転写後修飾, RNA, enzyme catalysis, protein, environmental biotechnology) |
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| Kawakami, Ryushi / Associate Professor [Detail] |
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| Academic Degree: |
Doctor / Ph.D |
| Field of Study: |
Enzyme Chemistry |
| Lecture: |
Introduction to Food Science Research (Bachelor Course), Graduation Research (Bachelor Course), Basic Chemistry Experiments (Bachelor Course), Basic Chemistry Experiments (Common Curriculum), 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), 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), 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), Introduction to Food Science (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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| Sasaki, Chizuru / Associate Professor [Detail] |
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| Academic Degree: |
Doctor / 博士(工学) |
| Field of Study: |
資源天然物利用学 |
| Lecture: |
Introduction to Food Science Research (Bachelor Course), Analytical Chemistry (Bachelor Course), Graduation Research (Bachelor Course), Basic Chemistry (Common Curriculum), Basic Chemistry Experiments (Bachelor Course), Basic Chemistry Experiments (Common Curriculum), Basic Food Chemistry (Bachelor Course), 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), Food and Bioresource act (Bachelor Course), Food Microbiology (Bachelor Course), 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), Introduction to Food Science (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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