Rakuno Gakuen University Graduate School | Veterinary Medicine・Dairy Science

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[Master’s Course] Food and Nutrition Science

[Master’s Course] Food and Nutrition Science

Characteristics of Food Processing

Food processing Professor
Yasuyuki Takeda
Focusing on fermented milk products, we investigate the correlations between their processing methods and physicochemical properties, and the ecology and functional characteristics of the relating lactic acid bacteria using biochemical, microbiological, and molecular biological techniques.
Yasuhiro Funatsu
We develop a fermented food by using microorganisms, such as koji and halophilic lactic acid bacteria for a purpose of effective use of low-use water livestock resources. We investigate changes such as chemical components and taste components during the fermentation process, and quality of final products.
Associate Professor
Takashi Tochihara
We analyze physicochemical properties, functionality, and applicability to the food preparation of extracellular polysaccharides contained in mucilage that is produced by particular type of lactic acid bacteria.
Food Physics Professor
Isamu Kaneda
Research on physicochemical properties of soft matters using various methods, mainly rheological technique. In particular, we are interesting in hydrogels and condensed colloidal dispersions.
Associate Professor
Yohei Kawabata
Research in Food Texture and Deliciousness through Quantum Beam Structural Analysis and Rheological Measurement (Molecular Physical Gastronomy)

Nutrition Chemistry

Food and Nutrition Chemistry Professor
Syuichi Onodera
1) Study on the creation of functional oligosaccharides using the glycosyltransferase
2) Genetic engineering research of oligosaccharide related enzymes
3) Search for new functional food ingredient and their impact on the body
Associate Professor
Keiji Ueno
1) Research on function of biological regulation for oligosaccharides
2) Research on oligosaccharide production using carbohydrate related enzymes
3) Search for new carbohydrate related enzymes and research on their functional modification
Food Function Biochemistry Professor
Iwasaki Tomohito
Research on the food functions for the muscle plasticity,hypertrophy and prevention of atrophy using biochemical and molecular biological and histological methods.

Health and Nutrition

Health and Nutrition Professor
Katsuki Otani
1) Basic research on antioxidant functions of food materials and development of new functional foods
2) Research on the roles and mechanisms of antioxidant dietary materials in living organisms
Tomoko Suga
We will pursue the achievement of the SDGs goals of “Health and Welfare for All,” “Zero Hunger,” “End Poverty,” “Peace and Justice for All,” “Achieve Gender Equality,” and “End Inequality among People and Nations.” In light of these goals, research on the relationship between domestic violence, sexual violence, interpersonal violence and animal abuse are preferred.
Taichi Yamaguchi
Research to clarify methods of nutrition intake and exercise
1) for maintenance and promotion of health
2) for improvement of sports performance
Associate Professor
Toru Kobayashi
The studies are conduct using based on a method of epidemiology.
1) Study on to clarify an association between dietary habit or nutritional intake and diseases.
2) Study on to clarify an association between lifestyle or social factors and health statuses.
3) Study on to investigate and development a method of nutritional care for dietician.
Associate Professor
Rumiko Sugimura
Research on the nutrition education for change of dietary behavior using a health behavior theory,and the relationship between dietary behavior and factor of the lifestyle-related diseases
Keisuke Shibata
Research on strength and conditioning for health promotion and sports performance.
Clinical Nutrition Professor
Satomi Ishii
Research on the development of new food and lipid metabolism from food and health perspective. Research on Immunostimulatory action, and nutrition and metabolism of traditional fermented food. Research on nutrition, functionality and characteristics of fermented milk of the world. Research on traditional food culture.
Katsuro Hagiwara
1) Research on epidemiology, prevention and treatment of infectious diseases in livestock and wild animals.
2) Research on bovine immune function.
3) Research on tumor immunity

Food Environmental Management

Food Microorganism Management Associate Professor
Kei Muramatsu
Our research subject is the effects of carbohydrate on microorganisms. We study carbohydrate utilization of bifidobacteria, search for bacteria that can utilize fructooligosaccharides and resource utilization of lactose by microorganisms.
Food Environmental Pollution Undecided