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Kanemaru, Kaori (11.8%) / 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)
Sakai, Hitomi (4.4%) / Technician   [Detail]
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Academic Degree: 博士(栄養学)
Field of Study: Food Science
Subject of Study:
Sakai, Tohru (2.9%) / Professor   [Detail]
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Academic Degree: 博士(栄養学), 博士(医学)
Field of Study: Public Health Nutrition, Nutritional Immunology
Lecture: オリエンテーション(4年生) (Bachelor Course), Data Analytics (Bachelor Course), Preventive Dentistry (Bachelor Course), Preventive Dentistry (Bachelor Course), Human Nutrition (Graduate School), Public Health Nutrition (Bachelor Course), Seminar on Public Health Nutrition (Graduate School), Practice of Public Health Nutrition (Bachelor Course), Experiment on Public Health Nutrition (Graduate School), Seminar on Public Health Nutrition (Graduate School), Experiment on Public Health Nutrition (Graduate School), Public Health Nutrition (Graduate School), Public Health (Bachelor Course), Public health exercise (Bachelor Course), International Nutrition (Graduate School), International Nutrition (Graduate School), Community Nutrition (Bachelor Course), Space Nutrition/Medicine (Graduate School), Practice of Public Health and Applied Nutrition (Bachelor Course), Nutritional Immunology (Graduate School), Nutrition English (Bachelor Course), The food service of nutrition (Bachelor Course), The food service of nutrition (Bachelor Course), Practice in Food Service System(school) (Bachelor Course), Practice in Food Service System (school or business establishment) (Bachelor Course), The food service of management (Bachelor Course), The food service of management (Bachelor Course)
Subject of Study:
Hattori, Takefumi (2.0%) / Professor   [Detail]
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Academic Degree: 京都大学農学博士
Field of Study: Metabolic science for forest plants and microorganisms
Lecture: Career Paths (Bachelor Course), Conservation Biology (Bachelor Course), Undergraduate Work (Bachelor Course), International Advanced Technology and Science A (Graduate School), International Advanced Technology and Science B (Graduate School), Metabolic Science for Woody Plants and Forest Microorganisms (Bachelor Course), Advanced seminar in metabolism for forest plants and microorganisms (Graduate School), Forest biology (Graduate School), Forest Science (Bachelor Course), Experiments in Symbiotic Environmental Studies III (Bachelor Course), Practice for Agriscience A (Bachelor Course), Practice for Agriscience B (Bachelor Course), Practice for Agriscience C (Bachelor Course), Practice for Agriscience I (Bachelor Course), Practice for Agriscience II (Bachelor Course), Field Practice for Agriculture, Forestry and Fisheries (Bachelor Course), Special Practice on Agrobioscience (Graduate School), Advanced Exercise on Agrobioscience (Graduate School), Advanced Research on Agrobioscience (Graduate School), Research on Bioresource Science (Graduate School), Bioindustry C (Bachelor Course), Practice for Bioscience and Bioindustry (Bachelor Course), English for Bioscience and Bioindustry (Bachelor Course), Basic bioindustry (Bachelor Course), Reading Scientific Papers (Bachelor Course), Reading Scientific Papers Ⅰ (Bachelor Course), Reading Scientific Papers Ⅱ (Bachelor Course)
Subject of Study: Elucidation of carbon metabolism of wood-rotting fungi and ectomycorrhizal fungi, Development of utilization method for forest products, Biosynthesis and biodegradation of secodary metabolites in plants (wood-rotting fungi, ectomycorrhizal fungi, forest products, forest science, oxalic acid)
Kawakami, Ryushi (2.0%) / 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)
(Nakagawa, Hideyuki) (1.0%) / Professor Emeritus   [Detail]
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Academic Degree: Dr. of Philosophy
Field of Study: Bioactive Substance Physiology, Cell Biology
Subject of Study: Comparative physiology and biochemistry of marine bioactive substances (sea urchin, scorpionfish, mitogenic activity, cytotoxicity, bioactive substance, lectin, differentiation, apoptosis), Comparative Physiology and Biochemistry of Marine Bioactive Substances
(Ohshima, Toshihisa) (1.0%) / 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)