LABORATORY

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Graduate Program in Food and Nutritional Sciences

Food Science

Food Engineering

Clarifying Food Processing from a Molecular Aspect

  • Makoto ShimoyamadaPhD, Prof.
  • Kazuya MurakamiPhD, Research Asst. Prof.

Food Analytical Chemistry

Structure determination of bioactive food substances

  • Shigenori KumazawaPhD, Prof.
  • Chihiro HondaPhD, Research Asst. Prof.

Chemical Biology

Biosynthesis of natural products

  • Nobutaka FunaPhD, Assoc. Prof.

Food Chemistry

Comprehensive analysis of functionality in food components

  • Keisuke ItoPhD, Assoc. Prof.
  • Yuko TeradaPhD, Research Asst. Prof.

Organic Chemistry

Green and efficient synthesis of bioactive phytochemicals in food using our original methods

  • Masahiro EgiPhD, Prof.
  • Takashi ShigetaPhD, Research Asst. Prof.

Food Hygiene

Risk assessment of chemicals in foodstuff

  • Shuichi MasudaPhD, Prof.
  • Yuko ShimamuraPhD, Research Asst. Prof.

Microbiology

Research into health-promoting probiotics or prebiotics and health-damaging bacterial pathogens

  • Norio OhashiPhD, Prof.

Biomolecular Engineering

Directed evolution of proteins for industrial / diagnostic applications

  • Yasuaki KawarasakiPhD, Assoc. Prof.

Protein Engineering

Protein engineering of amylases and related enzymes

  • Sohei ItoPhD, Assoc. Prof.
  • Daisuke FujinamiPhD, Research Asst. Prof.

Human Genetics

Interaction of genetic and environmental factors in the development of lifestyle-related diseases

  • Kimiko KobayashiPhD, Prof.
  • Yuya OhharaPhD, Research Asst. Prof.

Food Physics

Physicochemical aspects in food structuring

  • Hironori HondohPhD, Assoc. Prof.
  • Rika KobayashiPhD, Research Asst. Prof.

Food Bioinformatics

Creation of new biomaterials with novel Bio-Infomatics approaches

  • Shogo NakanoPhD, Assoc. Prof.

Nutrition Science

Biochemistry

Prevention of lifestyle-related diseases by food components and nutrients

  • Noriyuki MiyoshiPhD, Assoc. Prof.
  • Yasukiyo YoshiokaPhD, Research Asst. Prof.

Nutritional Biochemistry

Regulation of metabolism by exercise and nutrition

  • Shinji MiuraPhD, Prof.
  • Tomoki SatoPhD, Research Asst. Prof.

Nutritional Physiology

Challenge metabolic diseases through the science of adipocytes

  • Tetsuya HosookaPhD, MD, Asst. Prof.
  • Yukiko ImiPhD, Research Asst. Prof.

Physiology

Molecular mechanisms and regulation of intestinal NaCl and Nutrient absorption

  • Hisayoshi HayashiPhD, Asst. Prof.

Public Health

Nutritional epidemiological studies on the prevention

  • Kiyonori KurikiPhD, Prof.

Nutrition Education

Development of nutrition education methods and evaluation

  • Toshiko KuwanoPhD, RD, Prof.

Clinical Nutrition

Nutritional management in patients with chronic kidney diseases

  • Toshio HosakaMD, PhD, Prof.
  • Yuki ShimbaPhD, Research Asst. Prof.

Clinical Nutrition and Management

Searching for nutritional management methods and food compositions that can contribute to the prevention / treatment of disease

  • Hidekazu AraiPhD, RD, Prof.
  • Yuka KawakamiPhD, Research Asst. Prof.

Food Management

Mechanisms of lowering the glycemic index (GI) for mixed meals and evaluation methods of GI

  • Yoko IchikawaPhD, RD, Prof.
  • Naoko OtsukiRD, Research Asst. Prof

Cookery Science

  • Satomi EguchiPhD, Asst Prof.

Public Health Nutrition

Practice-Based Nutrition Research: Identify factors related to eating habits to contribute public health nutrition activities

  • Osamu KushidaPhD, RD, Asst Prof.

Pedagogy

  • Hiroki TsunogaeMA, Prof.
  • Toshiro OhtaPhD, Research Asst. Prof.