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Tokushima UniversityGraduate School of Technology, Industrial and Social SciencesDivision of Bioscience and BioindustryFood ScienceFood Science and Technology
Tokushima UniversityFaculty of Bioscience and BioindustryDepartment of Bioscience and BioindustryFood Science
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Kawakami, Ryushi (30.1%) / Associate Professor   [Detail]
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Academic Degree: Ph.D
Field of Study: Enzyme Chemistry
Lecture: Introduction to Food Science Research (Bachelor Course), Undergraduate Work (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), Working experience in 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), 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: 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)
Tanaka, Tamotsu (16.8%) / Professor   [Detail]
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Academic Degree: 博士(薬学)
Field of Study: Lipid Biochemistry
Lecture: SIH(Strike while the Iron is Hot) Training (Common Curriculum), Career Paths (Bachelor Course), Genomic Drug Discovery (Graduate School), Bio-assessment (Bachelor Course), Introduction to Food Science Research (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
Kanemaru, Kaori (16.8%) / Professor   [Detail]
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Academic Degree: Doctor of Philosophy
Field of Study: Food Processing and Preservation Science, Functional Food Science, Cookery Science
Lecture: Introduction to Food Science Research (Bachelor Course), Undergraduate Work (Bachelor Course), 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), Basic bioindustry (Bachelor Course), Special lecture on bioscience and bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course), Enzymology (Bachelor Course), Introduction to Food and Health (Bachelor Course), Food and Bioresource act (Bachelor Course), Food Processing and Preservation (Bachelor Course), Advanced Lecture on Food Processing Preservation Science (Graduate School), Food Engineering (Bachelor Course), Food Microbiology (Bachelor Course), Food Hygienics (Bachelor Course), Food Hygienics I (Bachelor Course), Advanced Lecture on Food Safety Science (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)
Subject of Study: 食品成分による抗微生物作用と食品保蔵への応用 (食中毒菌, 腐敗菌, 抗菌活性, 抗酸化活性, 食品加工), 食品成分や環境物質による細胞への影響 (細胞保護作用, 細胞毒性, 抗ガン活性, 有用菌増殖活性, 免疫賦活活性, 食品資源の循環利用), 調理文化の地域性と郷土食の調査研究 (郷土食, 食文化, 調理)
Aihara, Mutsumi (12.4%) / Associate Professor   [Detail]
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Academic Degree: 博士(栄養学)
Field of Study:
Lecture: Introduction to Food Science Research (Bachelor Course), Undergraduate Work (Bachelor Course), Basic Chemistry Experiments (Bachelor Course), Basic Chemistry Experiments (Common Curriculum), Practice in Nutritional Education (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), 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:
Tsuchiya, Koichiro (7.1%) / Professor   [Detail]
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Academic Degree: Doctor of Philosophy (Medicine)
Field of Study: Clinical Pharmacology
Lecture: Special Lecture for Oncology Pharmacist (Graduate School), Anticancer drugs (Graduate School), Introduction of advanced medical care (Bachelor Course), Advanced Clinical Pharmacy (Bachelor Course), Introduction of advanced clinical research (Bachelor Course), Ethics and Human Studies in Healthcare (Bachelor Course), Simulated experience of medical practice (Bachelor Course), Advanced Interprofessional Education (Bachelor Course), Pharmacy Practice - Hospital Pharmacy (Bachelor Course), Pharmacy Practice - Community Pharmacy (Bachelor Course), Applied Seminar on Medical Pharmacy (Graduate School), Special Lecture for Drug Safety Studies (Graduate School), Special Lecture for Drug Development (Graduate School), Drug Development 3 (Bachelor Course), Introduction of community healthcare (Bachelor Course), Pharmacy Practice - Pretraining (Bachelor Course), Graduate School, Course Open Seminar (Graduate School), Seminar (Bachelor Course), Seminar 1 (Bachelor Course), Seminar 2 (Bachelor Course), Seminar 3 (Bachelor Course), Practice of Biochemistry (Bachelor Course), Seminar of Drug Development (Graduate School), Pharmacology (Graduate School), Research Training in Clinical Pharmaceutical Sciences (Graduate School), Doctoral Thesis Research in Clinical Pharmaceutical Sciences (Graduate School), Pharmacology and Pharmacotherapeutics 2 (Bachelor Course), Pharmacology and Pharmacotherapeutics 2 (Bachelor Course), Pharmacology and Pharmacotherapeutics 4 (Bachelor Course), Pharmacology and Pharmacotherapeutics 4 (Bachelor Course), Pharmacology and Pharmacotherapeutics 5 (Bachelor Course), Pharmacology (Bachelor Course), Research Training in Pharmaceutical Sciences I (Graduate School), Master's Thesis Research in Pharmaceutical Sciences (Graduate School), Special Lecture for Multidisciplinary Pharmaceutical Therapy (Graduate School)
Subject of Study: Detection of ROS and RNS in in vivo (reactive oxygen species, reactive nitrogen species, electron paramagnetic resonance)
Kogure, Kentaro (4.4%) / Professor   [Detail]
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Academic Degree: Ph. D.
Field of Study: Biophysical Chemistry, 薬物送達学, 衛生薬学
Lecture: Core DDS lecture (Bachelor Course), Regulatory Science (Bachelor Course), Health Chemistry and Life Science (Graduate School), Advanced Clinical Pharmacy (Bachelor Course), Applied Research of Pharmaceutical Science (Graduate School), Doctoral Thesis Research in Pharmaceutical Sciences (Graduate School), Ethics and Human Studies in Healthcare (Bachelor Course), Basic Clinical Pharmacy (Bachelor Course), How to create academic papers (Bachelor Course), Graduate School, Course Open Seminar (Graduate School), Environmental Pharmacy (Bachelor Course), Research experience exercise (Bachelor Course), 研究倫理WS (Bachelor Course), Introduction to social medicine, epidemiology and biostatistics (Graduate School), Social Pharmacy (Bachelor Course), Research Training in Pharmaceutical Sciences I (Graduate School), Master's Thesis Research in Pharmaceutical Sciences (Graduate School), Practice of Health Chemistry (Bachelor Course), Pharmaceutical Health Sciences 1 (Bachelor Course), Pharmaceutical Health Sciences 1 (Bachelor Course), Pharmaceutical Health Sciences 2 (Bachelor Course), Pharmaceutical Health Sciences 2 (Bachelor Course), Common Seminar on Resources and Environment (Graduate School)
Subject of Study: 1) 抗酸化物質の作用発現機構解明とその誘導体による生活習慣病治療, 微弱電流による細胞生理の制御メカニズムの解明
Sasaki, Chizuru (3.5%) / Associate Professor   [Detail]
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Academic Degree: 博士(工学)
Field of Study: 資源天然物利用学
Lecture: Working experience in Bioindustry (Bachelor Course), Introduction to Food Science Research (Bachelor Course), Analytical Chemistry (Bachelor Course), Undergraduate Work (Bachelor Course), Basic Chemistry (Common Curriculum), 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), 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: 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)
(Ohshima, Toshihisa) (2.7%) / Professor Emeritus   [Detail]
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Academic Degree: 農学博士
Field of Study: Enzyme Chemistry, Enzyme Engineering, Genetics Engineering
Subject of Study: ゲノム情報に基づく超好熱菌酵素の構造と機能解析, 特異環境微生物の環境適応の分子機構の解明と生物工学的応用, アミノ酸代謝関連酵素の遺伝子工学的機能開発, 酵素の機能創製 (超好熱菌, 低温菌, 特異環境微生物, 酵素の機能デザイン, 酵素の応用)