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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 ⟩ Graduate School of Sciences and Technology for Innovation ⟩ Bioresource Science ⟩ Food Bioscience ⟩
Tokushima University ⟩ Research Clusters ⟩ Research Clusters (Registered) ⟩ 2603023 新規酸化酵素を利用した大豆食品の風味改善技術の開発 ⟩ 		(Files for researchmap) [PDF manual] [Auto-propagate to researchmap]

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Field of Study

○ Enzyme Engineering, Structural Biology

Activity of Academic Society (Post)

○ The Society for Biotechnology, Japan
○ The Vitamin Society of Japan
○ 日本農芸化学会

Social Activity / University Management

Prize / Award

○ Feb. 2022, 2021 年度ティーチャー・オブ・ジ・イヤー(優秀教員) (徳島大学生物資源産業学部)