Your Search [Search Results by Research Field] Life Science -> Food sciences

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• FUKUHARA Kazuya [ Tenure Track Assistant Professor ] Faculty, Department of Ocean Sciences

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• GENG Jieting [ Tenure Track Assistant Professor ] Faculty, Department of Food Science and Technology

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• HAGIWARA Tomoaki [ Professor ] Faculty, Department of Food Science and Technology

  Food engineering, Food science, Food refrigeration

• HAMADA Naoko [ Professor ] Faculty, Department of Food Science and Technology

  Analytical Chemistry, management, fermentation, Bioremediation, seaweed, Fisheries science, Freshness evaluation, Food Science, Safety Management in Food Supply Chain, traceability, Genetic Engineering, Bioremediation

• KOBYASHI Yukihiro [ Assistant Professor ] Faculty, Department of Food Science and Technology

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• KUDA TAKASHI [ Professor ] Faculty, Department of Food Science and Technology

  Food hygiene, Algae, Gut Microbiome, Functional Foods, Food Microbiology, Dietary Fiber, Food, Microorganism, Functional foods

• Kurose Kouichi [ Professor ] Faculty, Department of Food Science and Technology

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• LLAVE, Perez Yvan Antonio [ Associate Professor ] Faculty, Department of Food Science and Technology

  Thermo-physical, electrical and dielectric properties, Food Engineering, Food thermal engineering, Computer simulation of food thermal processing

• MATSUMOTO Takashi [ Professor ] Faculty, Department of Food Science and Technology

  QMS: Quality Management System, Food Law and Regulations, Biosensor, Quality Assurance in Food Industry, Food Safety, Food Quality Control, HACCP, Food Safety Administration, Enzyme Chemistry, FSMS: Food Safety Management System

• OSAKO Kazufumi [ Professor ] Faculty, Department of Food Science and Technology

  Taste characteristics of fish and crustaceans (fish, shrimp, crab), Kneeding Products, Enzyme, Marine lipids, Processed seafood, Protein, Kamaboko, Lipids, Rabbitfish, barracuda, herbivorous fish, herbivorous organisms, Improving the meat quality of aquacultured fish, Food texture and structure (texture modification), Development of utilization methods for species causing isoyake (rocky shore barren), Fermented seafood products Fish sauce Fish-based miso, Seafood product development, Utilization of seafood processing by-products, Seafood processing technology, Seafood processing, Senior-friendly ready meals with soft textures and balanced nutrition, Development of preservation methods, Processing of underutilized and low-value fish, Freshness preservation