Rakuno Gakuen University Graduate School | Veterinary Medicine・Dairy Science

[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.
	Professor 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.
Food Physics	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
Food and Nutrition Chemistry	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
	Professor 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.
	Professor 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
	Lecturer 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.
Clinical Nutrition	Professor 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