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Tokushima UniversityFaculty of Bioscience and BioindustryDepartment of Bioscience and BioindustryFood Science
Tokushima UniversityCenter for Teacher Education
Tokushima UniversityResearch ClustersResearch Clusters (Prioritized)1903001 次世代型「脳関門創薬」拠点形成:ヒト血液脳関門物流システム解明に基づく脳関門突破型抗体・核酸医薬の開発
Tokushima UniversityGraduate School of Advanced Technology and ScienceLife and Materials Systems EngineeringBiological Science and TechnologyBiological Reactions
Tokushima UniversityResearch ClustersResearch Clusters (Registered)1904009 有用動物細胞株樹立のための新規ゲノム編集ツール高効率導入法の開発
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Itou, Kouji (2.2%) / Professor   [Detail]
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Academic Degree: Ph. D
Field of Study: Molecular Biology, Molecular Pathology, Molecular Therapy, Glycobiology
Lecture: Common Seminar on Chemical Biology (Graduate School), Genomic Drug Discovery (Graduate School), Applied Research of Pharmaceutical Science (Graduate School), Doctoral Thesis Research in Pharmaceutical Sciences (Graduate School), Genomics and Drug Development (Graduate School), Developmental Pharmacy 3 (Bachelor Course), Drug Development 3 (Bachelor Course), Graduate School, Course Open Seminar (Graduate School), Biopharmacy 1 (Bachelor Course), Practice of Biochemistry (Bachelor Course), Practice of Biochemistry 1 (Bachelor Course), cell biology (Bachelor Course), Research Training in Pharmaceutical Sciences I (Graduate School), Master's Thesis Research in Pharmaceutical Sciences (Graduate School), Gene Technology (Bachelor Course)
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)
Tanaka, Tamotsu (1.1%) / Professor   [Detail]
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Academic Degree: 博士(薬学)
Field of Study: Lipid Biochemistry
Lecture: 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
(Tsuji, Akihiko) (1.1%) / 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)
Mukai, Rie (0.6%) / 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