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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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Portrait
Name
Hayashi, Junji
Title
Associate Professor
Year of Birth
Phone
E-mail
Academic Background
????. ??. Department of Biological Science and Technology, Faculty of Engineering, The University of Tokushima ( - 2007. 3.)
????. ??. Earth and Life Environmental Engineering, Graduate School of Advanced Technology and Science, The University of Tokushima ( - 2009. 3.)
????. ??. Applied Bioresource Science, The United Graduate School of Agricultural Sciences, Ehime University ( - 2017. 3.)
Academic Degree
Doctor / 博士(農学) (Ehime University)
Work History
2013.   0. -
2017.   4. 立命館大学生命科学部生物工学科
Field of Study
○ Enzyme Engineering, Structural Biology
Personal Web Page
○ https://researchmap.jp/7000020435 (researchmap)
○ https://orcid.org/0000-0001-6447-1600 (ORCID)