{"id":45,"date":"2016-03-11T14:15:21","date_gmt":"2016-03-11T05:15:21","guid":{"rendered":"https:\/\/gra.rakuno.ac.jp\/en\/?page_id=45"},"modified":"2026-01-22T20:38:47","modified_gmt":"2026-01-22T11:38:47","slug":"staff_6","status":"publish","type":"page","link":"https:\/\/gra.rakuno.ac.jp\/en\/dairy\/staff_6.html","title":{"rendered":"[Master’s Course] Food and Nutrition Science"},"content":{"rendered":"

[Master’s Course] Food and Nutrition Science<\/h3>\r\n

Characteristics of Food Processing<\/h4>\r\n\r\n \r\n \r\n \r\n \r\n \r\n
Food processing<\/th>\r\n Professor
Yasuhiro Funatsu<\/h6>\r\n <\/td>\r\n
We develop a fermented food by using microorganisms, such as koji and halophilic lactic acid bacteria for a\r\n purpose of effective use of low-use water livestock resources. We investigate changes such as chemical\r\n components and taste components during the fermentation process, and quality of final products.<\/td>\r\n <\/tr>\r\n
Associate Professor
Takashi Tochihara<\/h6><\/u>\r\n <\/td>\r\n
We analyze physicochemical properties, functionality, and applicability to the food preparation of\r\n extracellular polysaccharides contained in mucilage that is produced by particular type of lactic acid bacteria.\r\n <\/td>\r\n <\/tr>\r\n\r\n
Food Physics<\/th>\r\n Professor
Isamu Kaneda<\/h6>\r\n <\/td>\r\n
Research on physicochemical properties of soft matters using various methods, mainly rheological technique. In\r\n particular, we are interesting in hydrogels and condensed colloidal dispersions.<\/td>\r\n <\/tr>\r\n
Associate Professor
Yohei Kawabata<\/h6>\r\n <\/td>\r\n
Research in Food Texture and Deliciousness through Quantum Beam Structural Analysis and Rheological\r\n Measurement\r\n (Molecular Physical Gastronomy)<\/td>\r\n <\/tr>\r\n <\/tbody>\r\n<\/table>\r\n

Note) Underlined faculty members are in charge of associate instruction for research (not supervisory faculty)<\/p>\r\n\r\n

Nutrition Chemistry<\/h4>\r\n\r\n\r\n \r\n \r\n \r\n \r\n \r\n
Food and Nutrition Chemistry<\/th>\r\n Professor
Keiji Ueno<\/h6>\r\n <\/td>\r\n
1) Studies on the biological regulatory functions of oligosaccharides
\r\n 2) Research on production of functional oligosaccharides using carbohydrate-related enzymes
\r\n 3) Screening and improvement of carbohydrate-related enzymes<\/td>\r\n <\/tr>\r\n
Professor
Syuichi Onodera<\/h6>\r\n <\/td>\r\n
1) Study on the creation of functional oligosaccharides using the glycosyltransferase
\r\n 2) Genetic engineering research of oligosaccharide related enzymes
\r\n 3) Search for new functional food ingredient and their impact on the body<\/td>\r\n <\/tr>\r\n\r\n
Food Function Biochemistry<\/th>\r\n Professor
Iwasaki Tomohito<\/h6><\/td>\r\n
Research on the food functions for the muscle plasticity, hypertrophy and prevention of atrophy using\r\n biochemical and molecular biological and histological methods.<\/td>\r\n <\/tr>\r\n
Lecturer
Yasuhiro Hasegawa<\/h6><\/td>\r\n
The characteristics of skeletal muscle that constitutes meat are analyzed using biochemical and histological techniques.\r\n<\/td>\r\n <\/tr>\r\n <\/tbody>\r\n<\/table>\r\n

Note) Underlined faculty members are in charge of associate instruction for research (not supervisory faculty)<\/p>\r\n\r\n

Health and Nutrition<\/h4>\r\n\r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n \r\n
Health and Nutrition<\/th>\r\n Professor
Toru Kobayashi<\/h6>\r\n <\/td>\r\n
The studies are conduct using based on a method of epidemiology.
\r\n 1) Study on to clarify an association between dietary habit or nutritional intake and diseases.
\r\n 2) Study on to clarify an association between lifestyle or social factors and health statuses.
\r\n 3) Study on to investigate and development a method of nutritional care for dietician.<\/td>\r\n <\/td>\r\n <\/tr>\r\n
Professor
Tomoko Suga<\/h6>\r\n
\r\n We will pursue the achievement of the SDGs goals of “Health and Welfare for All”, “Zero Hunger”, “End Poverty”,\r\n “Peace and Justice for All”, “Achieve Gender Equality”, and “End Inequality among People and Nations”. In light\r\n of these goals, research on the relationship between domestic violence, sexual violence, interpersonal violence\r\n and animal abuse are preferred.\r\n <\/td>\r\n <\/tr>\r\n
Professor
Taichi Yamaguchi<\/h6>\r\n <\/td>\r\n
Research to clarify methods of nutrition intake and exercise
\r\n 1) for maintenance and promotion of health
\r\n 2) for improvement of sports performance<\/td>\r\n <\/tr>\r\n
Associate Professor
Nobuya Kimura<\/h6><\/td>\r\n
<\/td>\r\n <\/tr>\r\n
Lecturer
Keisuke Shibata<\/h6><\/u>\r\n <\/td>\r\n
Research on strength and conditioning for health promotion and sports performance.<\/td>\r\n <\/tr>\r\n
Associate Professor
Rumiko Sugimura<\/h6><\/u>\r\n <\/td>\r\n
Research on the nutrition education for change of dietary behavior using a health behavior theory\uff0cand the\r\n relationship between dietary behavior and factor of the lifestyle-related diseases<\/td>\r\n <\/tr>\r\n
Clinical Nutrition<\/th>\r\n Professor
Katsuki Otani<\/h6>\r\n <\/td>\r\n
1. Research on the functions of antioxidants in various diseases in which reactive oxygen species are involved
\r\n 2. Research on effective methods of processing food ingredients and antioxidant intake to improve lifestyle-related diseases<\/td>\r\n <\/tr>\r\n
Professor
Katsuro Hagiwara<\/h6>\r\n <\/td>\r\n
\r\n 1) Research on epidemiology, prevention and treatment of infectious diseases in livestock and wild animals.
\r\n 2) Research on bovine immune function.
\r\n 3) Research on tumor immunity \r\n <\/td>\r\n <\/tr>\r\n <\/tbody>\r\n<\/table>\r\n

Note) Underlined faculty members are in charge of associate instruction for research (not supervisory faculty)<\/p>\r\n\r\n

Food Environmental Management<\/h4>\r\n\r\n \r\n \r\n \r\n
Food Microorganism Management<\/th>\r\n Associate Professor
Kei Muramatsu<\/h6>\r\n <\/td>\r\n
\r\n Our research subject is the effects of carbohydrate on microorganisms. We study carbohydrate utilization of\r\n bifidobacteria, search for bacteria that can utilize fructooligosaccharides and resource utilization of lactose\r\n by microorganisms.\r\n <\/td>\r\n <\/tr>\r\n
Food Environmental Pollution <\/th>\r\n Undecided<\/td>\r\n <\/tr>\r\n <\/tbody>\r\n<\/table>","protected":false},"excerpt":{"rendered":"[Master’s Course] Food and Nutrition Science Characteristics of Food Processing Food processing Professo […]","protected":false},"author":2,"featured_media":0,"parent":30,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"page-dairy.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-45","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/pages\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":24,"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/pages\/45\/revisions"}],"predecessor-version":[{"id":471,"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/pages\/45\/revisions\/471"}],"up":[{"embeddable":true,"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/pages\/30"}],"wp:attachment":[{"href":"https:\/\/gra.rakuno.ac.jp\/en\/wp-json\/wp\/v2\/media?parent=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}