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　 Results 11-20 of about 26

  • Kabeya Naoki [ Associate Professor ] Faculty, Department of Marine Biosciences

    Genome editing, Polyunsaturated fatty acids, Biosynthesis, Polyunsaturated fatty acid, Nutritional requirements, Biosynthesis, Mass spectrometry, Invertebrates, Desaturase

  • KAWATO Satoshi [ Associate Professor ] Faculty, Education and Research Institutions, Institute for Aquaculture Biotechnology

    shrimp WSSV Nimaviridae

  • KOIWAI Keiichiro [ Associate Professor ] Faculty, Education and Research Institutions, Institute for Aquaculture Biotechnology

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  • KONDO Hidehiro [ Professor ] Faculty, Department of Marine Biosciences

    Vibrio anguillarum, Streptococcus iniae, Lactococcus garvieae, Edwardsiella tarda

  • Koyama Hiroki [ 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

  • MAITA Masashi [ Director ] Executive

    Food Safety, Fish Physiology, Fish Pharmacology, Toxicology

  • OKAI MASAHIKO [ Associate Professor ] Faculty, Department of Ocean Sciences

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  • 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

  • SAKAMOTO Takashi [ Professor ] Faculty, Department of Marine Biosciences

    Molecular genetics, fish pathology, aquaculture, disease resistant

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