| (Itou, Kouji) (2.0%) / Professor Emeritus [Detail] |
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| Academic Degree: |
Ph. D |
| Field of Study: |
Molecular Biology, Molecular Pathology, Molecular Therapy, Glycobiology |
| Subject of Study: |
Analysis of pathogenesis of genetic diseases and development of their therapy, Development of medicinal resources based on glycotechnology and stem cell technology (Lysosomal glycosidase deficiencies, Enzyme replacement therapy, stem cell technoloty, Glycotechnology, Proteomics for stomach and colon cancer) |
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| Tanaka, Tamotsu (1.0%) / Professor [Detail] |
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| Academic Degree: |
博士(薬学) |
| Field of Study: |
Lipid Biochemistry |
| Lecture: |
Genomic Drug Discovery (Graduate School), Introduction to Food Science Research (Bachelor Course), Molecular Pathophysiology (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), Basic Food Chemistry (Bachelor Course), History of life science (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), Basic bioindustry (Bachelor Course), Clinical Nutrition (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), Introduction to Food and Health (Bachelor Course), Food and Bioresource act (Bachelor Course), Advanced Lecture on Food Evaluation (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), Introduction to Food Science (Bachelor Course) |
| Subject of Study: |
lipid mediator, lipid metabolism |
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| (Tsuji, Akihiko) (1.0%) / Professor Emeritus [Detail] |
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| Academic Degree: |
Ph.D. |
| Field of Study: |
Biochemistry, Enzyme Chemistry |
| Subject of Study: |
Molecular basis of regulatory mechanism for cell growth and differentiation by proprotein convertases, Structure and function of plant proteases, Development of animal cellulases by protein engineering (protease, プロセシング, 翻訳後修飾, 血清タンパク, 酵素補充療法) |
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| Mukai, Rie (0.5%) / 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: |
Introduction to Food Science Research (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), Food ScienceⅠ (Bachelor Course), Advanced Lecture on Functional Food (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), Introduction to Food Science (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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