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HAMADA Naoko

Job title: Professor
Department: Department of Food Science and Technology
Degree: Doctor
Major: Manufacturing Technology (Mechanical Engineering, Electrical and Electronic Engineering, Chemical Engineering) / Biofunction and bioprocess engineering

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

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Research Interests 【 display / non-display 】

  • Bioremediation

  • Genetic Engineering

  • traceability

  • Safety Management in Food Supply Chain

  • Food Science

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Research Areas 【 display / non-display 】

  • Life Science / Food sciences

  • Social Infrastructure (Civil Engineering, Architecture, Disaster Prevention) / Social systems engineering

  • Environmental Science/Agriculture Science / Environmental load and risk assessment

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Papers 【 display / non-display 】

  • Environmental impact assessment of aseptically packaged chicken using ohmic heating.

    Ruri Ito, Noriko Yamanaka-Zamoto, Manabu Watanabe, Naoko Hamada-Sato* , 2023.10

    Food Science and Technology Research

  • Synthetic dye decolorization using the marine filamentous fungus Pestalotiopsis disseminata AN-7 and toxicity evaluation using Daphnia magna.

    Airi Takahashi, Kyoko Masuda, Taimu Sugimoto, Naoko Hamada-Sato , 2023.06

    International Journal of Environmental Science and Technology

  • Abalone viscera fermented with Aspergillus oryzae 001 prevents pressure Elevation by inhibiting angiotensin converting enzyme.

    NNatsumi Iwamoto, Asahi Sasaki, Tomoaki Maizawa，Naoko Hamada-Sato , 2023.02

    Nutrients

  • Evaluation of the effect of Lactiplantibacillus pentosus SN001fermentation on arsenic accumulation and antihypertensive effect　of Sargassum horneri in vivo

    Momoko Tamura, Yoshinari Suzuki, Hiroshi Akiyama, Naoko Hamada-Sato , 2022.09

    Naunyn-Schmiedeberg's Archives of Pharmacology

  • Enhancement of the antihypertensive effect of fermented Sargassum horneri with Lactiplantibacillus pentosus SN001

    Momoko Tamura, Satoshi Shimizu , Hiroshi Nagai, Orie Yoshinari and Naoko Hamada-Sato , 2022.07

    Fermentation

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Books 【 display / non-display 】

  • 食べ物と健康Ⅲ　食品加工と栄養（第3版）

    舩津保浩他８名 , 2021.10

    三共出版 , 4章　食品流通・保存と栄養 5章　加工および保存中の成分変化 , 125-150

  • 食べ物と健康Ⅲ　食品加工と栄養（第２版）

    舩津保浩他８名 , 2016.04

    三共出版 , 4章　食品流通・保存と栄養 5章　加工および保存中の成分変化 , 116-140

  • 食べ物と健康Ⅲ　食品加工と栄養

    舩津保浩他８名 , 2014.05

    三共出版 , 4章　食品流通・保存と栄養 5章　加工および保存中の成分変化 , 114-138

  • 基礎から学ぶ食品科学

    渡辺悦生，加藤　登，大熊広一，濱田奈保子 , 2010.10

    成山堂書店 , 3章「食品の化学的性質」 5章「食品の劣化と品質保持」 , 1-250

  • 農産物・食品検査法の新展開

    鈴木徹，濱田（佐藤）奈保子，シリランサアン　パウィナー , 2010.07

    シーエムーシー出版 , 第１章　Ｋ値試験紙・生鮮魚介類の鮮度測定キット , 169-177

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Lesson Subject 【 display / non-display 】

  • Lesson Subject（Undergraduate）

    Safety Management in Food Supply Chain

  • Training in Food Science and Technology

  • Lesson Subject（Graduate School）

    Advanced Research in Applied Bio Engineering

  • Future Business Model in Food Supply Chain

  • Carrier Development Plan

  • Seminar of Monitoring Method for Food Hazard

  • Introduction to Food Safety Management System

  • Research on Safety Management in Food Supply Chain

  • Comprehensive Risk Management in Food Supply

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