[Master’s Course] Food and Nutrition Science
Characteristics of Food Processing
Food processing | ProfessorMakoto Ishioroshi |
Since food is manufactured through a variety of processing steps, components of the food vary. We study how component of food, especially protein, can be changed by the processing steps, and study its relationship between qualities of the product. |
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ProfessorYasuyuki 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. | |
ProfessorYasuhiro 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. | |
LecturerTakashi 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 | ProfessorIsamu 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. |
Nutrition Chemistry
Food and Nutrition Chemistry | ProfessorShuichi 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 |
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Associate ProfessorKeiji 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 |
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Food Function Biochemistry | Associate ProfessorTomohiro Iwasaki |
Research on the food functions for the muscle plasticity,hypertrophy and prevention of atrophy using biochemical and molecular biological and histological methods. |
LecturerTakayoshi Tagami |
Research on biological analizung the function of food compositions by the skeletal muscle of the laboratory animal as materials |
Health and Nutrition
Health and Nutrition | ProfessorItaru Terai |
We study the association with the influence that animal lectin gives to the living body for glyco-protein carbohydrate chain abnormality and the disease. |
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Associate ProfessorTaichi Yamaguchi |
Research to clarify methods of nutrition intake and exercise 1) for maintenance and promotion of health and 2) for improvement of sports performance | |
Associate ProfessorRumiko 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 | |
Clinical Nutrition | ProfessorSatomi 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. |
ProfessorNaoki Mafune |
We compare biological response to rice ball, an ancient Japanese mobile food, with modern instant food. We develop a diagnostic method by elucidation of the relationship between lifestyle-related diseases and blood viscosity. | |
ProfessorKatsuro Hagiawara |
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 |
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ProfessorHidetomo Iwano |
The liver has an ability to detoxify chemical substances from both inside and outside the body, along with the role as a nutrition center. We conduct a research from the perspective of how nutrition affects chemical metabolism, and is involved in the disease. |
Food Environmental Management
Food Microorganism Management | ProfessorAkihiro Yamaguchi |
1) Research on functionality of food materials and symbiotic bacteria 2) Analysis of biological interaction with food microorganisms and cultured cells |
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Associate ProfessorKei 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 |