Pict a


Job title: Professor
Department: Department of Food Science and Technology
Degree: Doctor
Major: 農学

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Educational research activities introduction

※It is a PDF that summarizes educational research activities. It is mainly information for junior high school students, high school students, their parents, general people who wish to take an exam.


Researcher ID 産学・地域連携推進機構 研究者総覧データベース Researchmap

Research Areas 【 display / non-display

  • Manufacturing Technology (Mechanical Engineering, Electrical and Electronic Engineering, Chemical Engineering) / Transport phenomena and unit operations

  • Environmental Science/Agriculture Science / Agricultural environmental engineering and agricultural information engineering

  • Humanities & Social Sciences / Family and consumer sciences, and culture and living

  • Life Science / Food sciences


Papers 【 display / non-display

  • Characterization of fish collagen from blue shark skin and its application for chitosan‐ collagen composite coating to preserve red porgy (Pagrus major ) meat

    Jinyan Liu Mario Shibata Qingbao Ma Fangfang Liu Qi Lu Qianyi Shan Tomoaki Hagiwara Jianqiang Bao , 2020.06

    Journal of Food Biochemistry

  • Detection of Food Residues on Stainless Steel Surfaces Using Fluorescence Fingerprint

    Shibata Mario, Chen Jizhong, Okada Kai, Hagiwara Tomoaki , 2020

    Food Science and Technology Research

  • Expeditious prediction of post-mortem changes in frozen fish meat using three-dimensional fluorescence fingerprints

    Rahman Md. Mizanur, Shibata Mario, ElMasry Gamal, Nakazawa Naho, Nakauchi Shigeki, Hagiwara Tomoaki, Osako Kazufumi, Okazaki Emiko , 2019.05


  • Extraction of Bioactive Compounds from Stems of Undaria pinnatifida

    Shipeng Yin, Mario Shibata, Tomoaki Hagiwara , 2019

    Food Science and Technology Research

  • Extraction of Bioactive Compounds from Stems of <i>Undaria pinnatifida</i>

    Yin Shipeng, Shibata Mario, Hagiwara Tomoaki , 2019

    Food Science and Technology Research

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Books 【 display / non-display

  • 不凍タンパク質の機能と応用

    萩原知明 , 2018.10

    シーエムシー出版 , 氷の再結晶化抑制機能がもたらす冷凍食品の高品質化 , 157-170

  • Survival Strategies in Extreme Cold and Desiccation

    Kiyoshi Kawai, Tomoaki Hagiwara , 2018.10

    Springer , Control of Physical Changes in Food Products , 385-399

  • 水産物の先進的な冷凍流通技術と品質制御

    萩原知明 , 2017.04

    恒星社厚生閣 , 新技術への展開§不凍タンパク質の活用 , 90-97

  • 冷凍空調便覧

    萩原知明 , 2013.09

    日本冷凍空調学会 , 食品低温利用の化学・生化学、 , 32-37

  • 水産物の品質・鮮度とその高度保持技術

    萩原知明、鈴木徹、高井陸雄 , 2004.01

    恒星社厚生閣 , 12. 凍結解凍技術による小型魚の高度品質保持技術 , 129-132

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Lesson Subject 【 display / non-display

  • Lesson Subject(Undergraduate)

    Basic Physics

  • Physical Thinking in Food Processing

  • Study Tour of Food Production Systems

  • Lesson Subject(Graduate School)

    Advanced Food Process Design

  • Food System Analysis

  • Special Seminar in Food Technology

  • Research in Food Technology

  • Advanced Research in Advanced Food Science and Technology

  • Trans-laboratory Internship of Food Science and TechnologyⅠ

  • Trans-laboratory Internship of Food Science and TechnologyⅡ