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KUDA TAKASHI

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

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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 】

  • Functional foods

  • Microorganism

  • Food

  • Food hygiene

  • Dietary Fiber

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Research Areas 【 display / non-display 】

  • Life Science / Food sciences

  • Life Science / Aquatic life science

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Papers 【 display / non-display 】

  • Comparison between the Antimicrobial Activity of Essential Oils and Their Components in the Vapor Phase against Food-related Bacteria

    Nakamura Ayaka, Kawahara Asuka, Takahashi Hajime, Kuda Takashi, Kimura Bon , 2022

    Journal of Oleo Science

  • Effects of tyndallization temperature on the sterility and quality of kamaboko

    Sumate Keratimanoch, Kigen Takahashi, Takashi Kuda, Emiko Okazaki, Jie-Ting Geng, Kazufumi Osako , 2021.07

    Food Chemistry

  • Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions

    Ayaka Nakamura, Hajime Takahashi, Kota Otomo, Yuri Mizuno, Takashi Kuda, Bon Kimura, Fumiaki Koike, Mitsushi Kobayashi , 2021.06

    Food Microbiology

  • In vitro antioxidant and immunomodulation capacities of low-molecular weight-alginate- and laminaran-responsible gut indigenous bacteria

    Mika Harada, Takashi Kuda, Saori Nakamura, Gayang Lee, Hajime Takahashi, Bon Kimura , 2021.06

    LWT-Food Science and Technology

  • Effects of Ethanol-Precipitated Argan Press Cake on the Caecal Microbiome of Mice Fed a High-Sucrose Diet

    Goto M, Kuda T, Shikano A, Takahashi H, Kimura B , 2021.03

    Waste and Biomass Valorization

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Books 【 display / non-display 】

  • 実用ポケット食品衛生微生物辞典

    藤井建夫　編、浅尾ら9名　著 , 2018.09

    幸書房 , 微生物の増殖、腐敗についての用語 , 0-0

  • Starter Cutures in Food Production

    Takashi Kuda , 2017.07

    Willey Blackwell , Fermentation of fish-based products: A special focus on traditional Japanese products , 355-369

  • Advances in Fermentated Foods and Beverages

    T. Kuda , 2015.10

    WoodHead Publishing （Copyright Elsevier Ltd.) , Quality improvement and fermentation control in fish products , 377-390

  • 干物の機能と科学

    久田孝 , 2014.10

    朝倉書店 , 干物の腐敗と変敗 , 110-116

  • 食品微生物学の基礎

    久田　孝 , 2013.11

    講談社サイエンティフィック , 食品の腐敗 , 87-96

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Lesson Subject 【 display / non-display 】

  • Lesson Subject（Undergraduate）

    Laboratory Exercises in Basic Microbiology

  • Advanced Program for Self-development on Food Science and Technology

  • Food Microbiology

  • Lesson Subject（Graduate School）

    Special Seminar in Food Science

  • Research in Food Science

  • Food Microbiology

  • Advanced Food Microbiology

  • Advanced Research in Advanced Food Science and Technology

  • Trans-laboratory Internship of Food Science and TechnologyⅡ

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