小川 剛伸

Last Update: 2021/06/24 15:38:34

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Name(Kanji/Kana/Abecedarium Latinum)
小川 剛伸/オガワ タケノブ/Ogawa, Takenobu
Primary Affiliation(Org1/Job title)
Graduate School of Agriculture/Assistant Professor
Faculty
Org1 Job title
農学部
Contact Address
Type Address(Japanese) Address(English)
Office 〒606-8502 京都市左京区北白川追分町 Kitashirakawa-oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan
Academic Organizations You are Affiliated to in Japan
Organization name(Japanese) Organization name(English)
日本農芸化学会 Japan Society for Bioscience, Biotechnology, and Agrochemistry
日本食品科学工学会 Japanese Society for Food Science and Technology
日本食品工学会 Japan Society for Food Engineering
Academic Degree
Field(Japanese) Field(English) University(Japanese) University(English) Method
修士(農学) 京都大学
博士(農学) 京都大学
Academic Resume (Graduate Schools)
University(Japanese) University(English) Faculty(Japanese) Faculty(English) Major(Japanese) Major(English) Completion Status
京都大学 大学院農学研究科修士課程食品生物科学専攻 修了
京都大学 大学院農学研究科博士後期課程食品生物科学専攻 修了
Academic Resume (Undergraduate School/Majors)
University(Japanese) University(English) Faculty(Japanese) Faculty(English) Major(s)(Japanese) Major(s)(English) Completion Status
京都大学 農学部食品生物科学科 卒業
High School
Highschool Kana
茨城県立水戸第一高等学校
Work Experience
Period Organization(Japanese) Organization(English) Job title(Japanese) Job title(English)
2011/04/01-2014/03/31 京都大学大学院農学研究科 Kyoto University 日本学術振興会特別研究員DC1 Research Fellow of the Japan Society for the Promotion of Science (DC1)
2014/04/01-2016/09/30 京都大学大学院農学研究科 Kyoto University 日本学術振興会特別研究員PD Research Fellow of the Japan Society for the Promotion of Science (PD)
2016/10/01- 京都大学大学院農学研究科 Kyoto University 助教 Assistant Professor
researchmap URL
https://researchmap.jp/7000018115
Published Papers
Author Author(Japanese) Author(English) Title Title(Japanese) Title(English) Bibliography Bibliography(Japanese) Bibliography(English) Publication date Refereed paper Language Publishing type Disclose
小川剛伸 小川剛伸 Visualization of food texture by optical clearing 食品を透明にすることで食感を視る Visualization of food texture by optical clearing アグリバイオ, 5, 5, 79-81 アグリバイオ, 5, 5, 79-81 , 5, 5, 79-81 2021 Japanese Disclose to all
T. Ogawa, Y. Matsumura T. Ogawa, Y. Matsumura T. Ogawa, Y. Matsumura Revealing 3D structure of gluten in wheat dough by optical clearing imaging Revealing 3D structure of gluten in wheat dough by optical clearing imaging Revealing 3D structure of gluten in wheat dough by optical clearing imaging Nature Communications, 12, 1 Nature Communications, 12, 1 Nature Communications, 12, 1 2021 Refereed English Research paper(scientific journal) Disclose to all
Y. Miyagawa, H. Nagamizu, T. Ogawa, S. Adachi Y. Miyagawa, H. Nagamizu, T. Ogawa, S. Adachi Y. Miyagawa, H. Nagamizu, T. Ogawa, S. Adachi Phase behavior of a binary mixture of rapeseed and soybean oils Phase behavior of a binary mixture of rapeseed and soybean oils Phase behavior of a binary mixture of rapeseed and soybean oils Food Science and Technology Research, 27, 1, 43-48 Food Science and Technology Research, 27, 1, 43-48 Food Science and Technology Research, 27, 1, 43-48 2021 Refereed English Research paper(scientific journal) Disclose to all
Takenobu OGAWA 小川剛伸 Takenobu OGAWA Drying and Rehydration Kinetics of Noodles 麺の乾燥および吸水動力学 Drying and Rehydration Kinetics of Noodles Japan Journal of Food Engineering, 21, 1, 25-36 日本食品工学会誌, 21, 1, 25-36 Japan Journal of Food Engineering, 21, 1, 25-36 2020/03/15 Japanese Research paper(scientific journal) Disclose to all
H. Nagamizu, Y. Miyagawa, T. Ogawa, S. Adachi H. Nagamizu, Y. Miyagawa, T. Ogawa, S. Adachi H. Nagamizu, Y. Miyagawa, T. Ogawa, S. Adachi Phase Behavior of Binary Mixtures of Tripalmitin, Triolein, and Trilinolein Phase Behavior of Binary Mixtures of Tripalmitin, Triolein, and Trilinolein Phase Behavior of Binary Mixtures of Tripalmitin, Triolein, and Trilinolein Food Science and Technology Research, 26, 5, 589-595 Food Science and Technology Research, 26, 5, 589-595 Food Science and Technology Research, 26, 5, 589-595 2020 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa 小川剛伸 T. Ogawa Visualization of the Three-dimensional Structure inside Noodles by Clearing and Prediction of Food Texture using Artificial Intelligence 透明化による麺内部の三次元構造の可視化と人工知能を用いた食感の予測 Visualization of the Three-dimensional Structure inside Noodles by Clearing and Prediction of Food Texture using Artificial Intelligence FFI J., 224, 3, 286-295 FFI J., 224, 3, 286-295 FFI J., 224, 3, 286-295 2019 Japanese Research paper(scientific journal) Disclose to all
K. Katsuki, T. Ogawa, S. Adachi K. Katsuki, T. Ogawa, S. Adachi K. Katsuki, T. Ogawa, S. Adachi Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch Starch/Staerke, 70, 5-6, 1700280 Starch/Staerke, 70, 5-6, 1700280 Starch/Staerke, 70, 5-6, 1700280 2018/05/01 Refereed English Research paper(scientific journal) Disclose to all
Y. Miyagawa, T. Ogawa, S. Adachi Y. Miyagawa, T. Ogawa, S. Adachi Y. Miyagawa, T. Ogawa, S. Adachi An accelerated method for estimating the dispersion stability of mayonnaise by oil-water separation under reduced pressure An accelerated method for estimating the dispersion stability of mayonnaise by oil-water separation under reduced pressure An accelerated method for estimating the dispersion stability of mayonnaise by oil-water separation under reduced pressure J. Ame. Oil Chem. Soc., 95, 11, 1367-1372 J. Ame. Oil Chem. Soc., 95, 11, 1367-1372 J. Ame. Oil Chem. Soc., 95, 11, 1367-1372 2018 Refereed English Research paper(scientific journal) Disclose to all
T. Murakami, T. Nishimura, T. Ogawa, N. Kitabatake, F. Tani T. Murakami, T. Nishimura, T. Ogawa, N. Kitabatake, F. Tani Molecular analysis of the polymeric glutenins in the wheat gluten with gliadin-like characteristics by the ammonia dispersion Molecular analysis of the polymeric glutenins in the wheat gluten with gliadin-like characteristics by the ammonia dispersion Molecular analysis of the polymeric glutenins in the wheat gluten with gliadin-like characteristics by the ammonia dispersion Food Sci. Technol. Res., 24, 6, 1049-1058 Food Sci. Technol. Res., 24, 6, 1049-1058 Food Sci. Technol. Res., 24, 6, 1049-1058 2018 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, S. Adachi T. Ogawa, S. Adachi T. Ogawa, S. Adachi Detection of cracks in dried spaghetti using transmission images Detection of cracks in dried spaghetti using transmission images Detection of cracks in dried spaghetti using transmission images BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 81, 4, 750-754 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 81, 4, 750-754 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 81, 4, 750-754 2017/04 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, S. Adachi T. Ogawa, S. Adachi T. Ogawa, S. Adachi A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera FOOD SCIENCE AND TECHNOLOGY RESEARCH, 23, 2, 237-240 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 23, 2, 237-240 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 23, 2, 237-240 2017/03 Refereed English Research paper(scientific journal) Disclose to all
小川剛伸, 安達修二 小川剛伸, 安達修二 デジカメで探るパスタの加工条件とおいしさ デジカメで探るパスタの加工条件とおいしさ 食品加工技術, 37, 3, 106-112 食品加工技術, 37, 3, 106-112 , 37, 3, 106-112 2017 Japanese Disclose to all
T. Ogawa, S. Adachi T. Ogawa, S. Adachi T. Ogawa, S. Adachi Drying and rehydration of pasta Drying and rehydration of pasta Drying and rehydration of pasta DRYING TECHNOLOGY, 35, 16, 1919-1949 DRYING TECHNOLOGY, 35, 16, 1919-1949 DRYING TECHNOLOGY, 35, 16, 1919-1949 2017 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, A. Chuma, U. Aimoto, S. Adachi T. Ogawa, A. Chuma, U. Aimoto, S. Adachi T. Ogawa, A. Chuma, U. Aimoto, S. Adachi Effects of drying temperature and relative humidity on spaghetti characteristics Effects of drying temperature and relative humidity on spaghetti characteristics Effects of drying temperature and relative humidity on spaghetti characteristics DRYING TECHNOLOGY, 35, 10, 1214-1224 DRYING TECHNOLOGY, 35, 10, 1214-1224 DRYING TECHNOLOGY, 35, 10, 1214-1224 2017 Refereed English Research paper(scientific journal) Disclose to all
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Kinetics on the turbidity change of wheat starch during its retrogradation Kinetics on the turbidity change of wheat starch during its retrogradation Kinetics on the turbidity change of wheat starch during its retrogradation BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 8, 1609-1614 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 8, 1609-1614 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 8, 1609-1614 2016/08 Refereed English Research paper(scientific journal) Disclose to all
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Water Sorption Kinetics of Gluten-added Wheat Noodle Water Sorption Kinetics of Gluten-added Wheat Noodle Water Sorption Kinetics of Gluten-added Wheat Noodle FOOD SCIENCE AND TECHNOLOGY RESEARCH, 22, 4, 491-495 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 22, 4, 491-495 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 22, 4, 491-495 2016/07 Refereed English Research paper(scientific journal) Disclose to all
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 51, 6, 1516-1522 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 51, 6, 1516-1522 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 51, 6, 1516-1522 2016/06 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawaa, Shuji Adachi Takenobu Ogawaa, Shuji Adachi Takenobu Ogawaa, Shuji Adachi Moisture distribution and texture of spaghetti rehydrated under different conditions Moisture distribution and texture of spaghetti rehydrated under different conditions Moisture distribution and texture of spaghetti rehydrated under different conditions BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 769-773 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 769-773 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 769-773 2016/04 Refereed English Research paper(scientific journal) Disclose to all
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Destabilization of mayonnaise induced by lipid crystallization upon freezing Destabilization of mayonnaise induced by lipid crystallization upon freezing Destabilization of mayonnaise induced by lipid crystallization upon freezing BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 786-790 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 786-790 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 4, 786-790 2016/04 Refereed English Research paper(scientific journal) Disclose to all
Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Soma Fukuzawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Changes in color and texture of wheat noodles during chilled storage Changes in color and texture of wheat noodles during chilled storage Changes in color and texture of wheat noodles during chilled storage BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 12, 2418-2424 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 12, 2418-2424 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 80, 12, 2418-2424 2016 Refereed English Research paper(scientific journal) Disclose to all
Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Yayoi Miyagawa, Takenobu Ogawa, Kyuya Nakagawa, Shuji Adachi Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization JOURNAL OF OLEO SCIENCE, 64, 11, 1169-1174 JOURNAL OF OLEO SCIENCE, 64, 11, 1169-1174 JOURNAL OF OLEO SCIENCE, 64, 11, 1169-1174 2015/11 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi Characterization of Spaghetti Prepared Under Different Drying Conditions Characterization of Spaghetti Prepared Under Different Drying Conditions Characterization of Spaghetti Prepared Under Different Drying Conditions JOURNAL OF FOOD SCIENCE, 80, 9, E1959-E1964 JOURNAL OF FOOD SCIENCE, 80, 9, E1959-E1964 JOURNAL OF FOOD SCIENCE, 80, 9, E1959-E1964 2015/09 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa, Ayako Hasegawa, Shuji Adachi Takenobu Ogawa, Ayako Hasegawa, Shuji Adachi Takenobu Ogawa, Ayako Hasegawa, Shuji Adachi Effects of relaxation of gluten network on rehydration kinetics of pasta Effects of relaxation of gluten network on rehydration kinetics of pasta Effects of relaxation of gluten network on rehydration kinetics of pasta BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 11, 1930-1934 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 11, 1930-1934 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 11, 1930-1934 2014/11 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa, Shuji Adachi Takenobu Ogawa, Shuji Adachi Takenobu Ogawa, Shuji Adachi Effects of drying conditions on moisture distribution in rehydrated spaghetti Effects of drying conditions on moisture distribution in rehydrated spaghetti Effects of drying conditions on moisture distribution in rehydrated spaghetti BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 8, 1412-1414 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 8, 1412-1414 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 78, 8, 1412-1414 2014/08 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa, Shuji Adachi Takenobu Ogawa, Shuji Adachi Takenobu Ogawa, Shuji Adachi Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing FOOD AND BIOPROCESS TECHNOLOGY, 7, 5, 1465-1471 FOOD AND BIOPROCESS TECHNOLOGY, 7, 5, 1465-1471 FOOD AND BIOPROCESS TECHNOLOGY, 7, 5, 1465-1471 2014/05 Refereed English Research paper(scientific journal) Disclose to all
Takao Roppongi, Takenobu Ogawa, Shuji Adachi Takao Roppongi, Takenobu Ogawa, Shuji Adachi Takao Roppongi, Takenobu Ogawa, Shuji Adachi Water Sorption Kinetics of Wheat Noodle with Different Diameters Water Sorption Kinetics of Wheat Noodle with Different Diameters Water Sorption Kinetics of Wheat Noodle with Different Diameters FOOD SCIENCE AND TECHNOLOGY RESEARCH, 20, 2, 241-246 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 20, 2, 241-246 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 20, 2, 241-246 2014/03 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, P. Khuwijitjaru, S Adachi T. Ogawa, P. Khuwijitjaru, S Adachi How to draw figures using Microsoft Office® 2013 How to draw figures using Microsoft Office® 2013 How to draw figures using Microsoft Office® 2013 Silpakorn U. Sci. Tech. J., 8, 2, 9-27 Silpakorn U. Sci. Tech. J., 8, 2, 9-27 Silpakorn U. Sci. Tech. J., 8, 2, 9-27 2014 Refereed English Research paper(bulletin of university, research institution) Disclose to all
Takenobu Ogawa, Shuji Adachi 小川 剛伸, 安達 修二 Takenobu Ogawa, Shuji Adachi Figure drawing using microsoft office® 2013 Microsoft Office® 2013によるグラフの作成 Figure drawing using microsoft office® 2013 Japan Journal of Food Engineering, 15, 2, 69-86 日本食品工学会誌, 15, 2, 69-86 Japan Journal of Food Engineering, 15, 2, 69-86 2014 Refereed Japanese Research paper(other academic) Disclose to all
小川 剛伸, 安達 修二 小川 剛伸, 安達 修二 食品加工の科学と工学-小麦粉製品を例として- 食品加工の科学と工学-小麦粉製品を例として- 化学と生物, 52, 9, 602-609 化学と生物, 52, 9, 602-609 , 52, 9, 602-609 2014 Refereed Japanese Research paper(other academic) Disclose to all
Takenobu Ogawa, Satoshi Koizumi, Shuji Adachi Takenobu Ogawa, Satoshi Koizumi, Shuji Adachi Takenobu Ogawa, Satoshi Koizumi, Shuji Adachi Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions FOOD AND BIOPRODUCTS PROCESSING, 92, C1, 9-13 FOOD AND BIOPRODUCTS PROCESSING, 92, C1, 9-13 FOOD AND BIOPRODUCTS PROCESSING, 92, C1, 9-13 2014/01 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa, Shuji Adachi Takenobu Ogawa, Shuji Adachi Takenobu Ogawa, Shuji Adachi Effect of surface roughness on rehydration kinetics of spaghetti Effect of surface roughness on rehydration kinetics of spaghetti Effect of surface roughness on rehydration kinetics of spaghetti Japan Journal of Food Engineering, 15, 2, 101-104 Japan Journal of Food Engineering, 15, 2, 101-104 Japan Journal of Food Engineering, 15, 2, 101-104 2014 Refereed Japanese Research paper(scientific journal) Disclose to all
Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 7, 1565-1568 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 7, 1565-1568 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 7, 1565-1568 2013/07 Refereed English Research paper(scientific journal) Disclose to all
Masashi Yoshino, Takenobu Ogawa, Shuji Adachi Masashi Yoshino, Takenobu Ogawa, Shuji Adachi Masashi Yoshino, Takenobu Ogawa, Shuji Adachi Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies JOURNAL OF FOOD SCIENCE, 78, 4, E520-E525 JOURNAL OF FOOD SCIENCE, 78, 4, E520-E525 JOURNAL OF FOOD SCIENCE, 78, 4, E520-E525 2013/04 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa, Shuji Adachi Takenobu Ogawa, Shuji Adachi Takenobu Ogawa, Shuji Adachi Effect of Salts on the Water Sorption Kinetics of Dried Pasta Effect of Salts on the Water Sorption Kinetics of Dried Pasta Effect of Salts on the Water Sorption Kinetics of Dried Pasta BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 2, 249-252 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 2, 249-252 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 77, 2, 249-252 2013/02 Refereed English Research paper(scientific journal) Disclose to all
Utano Aimoto, Takenobu Ogawa, Shuji Adachi Utano Aimoto, Takenobu Ogawa, Shuji Adachi Utano Aimoto, Takenobu Ogawa, Shuji Adachi Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions FOOD SCIENCE AND TECHNOLOGY RESEARCH, 19, 1, 17-22 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 19, 1, 17-22 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 19, 1, 17-22 2013/01 Refereed English Research paper(scientific journal) Disclose to all
Naho Mizuno, Takenobu Ogawa, Shuji Adachi Naho Mizuno, Takenobu Ogawa, Shuji Adachi Naho Mizuno, Takenobu Ogawa, Shuji Adachi Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents Food Bioscience, 2, 10-14 Food Bioscience, 2, 10-14 Food Bioscience, 2, 10-14 2013 Refereed English Research paper(scientific journal) Disclose to all
Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi Ayako Hasegawa, Takenobu Ogawa, Shuji Adachi Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 76, 11, 2156-2158 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 76, 11, 2156-2158 BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 76, 11, 2156-2158 2012/11 Refereed English Research paper(scientific journal) Disclose to all
Asako Chuma, Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi Asako Chuma, Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi Asako Chuma, Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi Moisture Sorption Isotherm of Durum Wheat Flour Moisture Sorption Isotherm of Durum Wheat Flour Moisture Sorption Isotherm of Durum Wheat Flour FOOD SCIENCE AND TECHNOLOGY RESEARCH, 18, 5, 617-622 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 18, 5, 617-622 FOOD SCIENCE AND TECHNOLOGY RESEARCH, 18, 5, 617-622 2012/09 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi Takenobu Ogawa, Takashi Kobayashi, Shuji Adachi Prediction of pasta drying process based on a thermogravimetric analysis Prediction of pasta drying process based on a thermogravimetric analysis Prediction of pasta drying process based on a thermogravimetric analysis JOURNAL OF FOOD ENGINEERING, 111, 1, 129-134 JOURNAL OF FOOD ENGINEERING, 111, 1, 129-134 JOURNAL OF FOOD ENGINEERING, 111, 1, 129-134 2012/07 Refereed English Research paper(scientific journal) Disclose to all
T. Ogawa, T. Kobayashi, S. Adachi T. Ogawa, T. Kobayashi, S. Adachi T. Ogawa, T. Kobayashi, S. Adachi Water sorption kinetics of spaghetti at different temperatures Water sorption kinetics of spaghetti at different temperatures Water sorption kinetics of spaghetti at different temperatures FOOD AND BIOPRODUCTS PROCESSING, 89, C2, 135-141 FOOD AND BIOPRODUCTS PROCESSING, 89, C2, 135-141 FOOD AND BIOPRODUCTS PROCESSING, 89, C2, 135-141 2011/04 Refereed English Research paper(scientific journal) Disclose to all
Takenobu Ogawa, Shuji Adachi 小川 剛伸, 安達 修二 Takenobu Ogawa, Shuji Adachi Figure Drawing Using Microsoft Excel and PowerPoint Microsoft ExcelとPowerPointによるグラフの作成 Figure Drawing Using Microsoft Excel and PowerPoint japan journal of food engineering, 13, 4, 91-107 日本食品工学会誌, 13, 4, 91-107 japan journal of food engineering, 13, 4, 91-107 2011 Refereed English Research paper(scientific journal) Disclose to all

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Author Author(Japanese) Author(English) Title Title(Japanese) Title(English) Bibliography Bibliography(Japanese) Bibliography(English) Publication date Refereed paper Language Publishing type Disclose
湯浅 ほのか, 安宅 由佳, 小川 剛伸, 桝田 哲哉, 大木 淳子, 岩槻 健, 谷 史人 湯浅 ほのか, 安宅 由佳, 小川 剛伸, 桝田 哲哉, 大木 淳子, 岩槻 健, 谷 史人 マウス腸オルガノイドを用いた微量栄養素の消化管内作用の解析 マウス腸オルガノイドを用いた微量栄養素の消化管内作用の解析 日本農芸化学会2020年度大会 日本農芸化学会2020年度大会 2020/03 Japanese Research paper, summary (national conference and other science council) Disclose to all
松田玲奈, 山野上実希, 小川剛伸, 谷 史人 松田玲奈, 山野上実希, 小川剛伸, 谷 史人 セルロースナノファイバーの経口投与が糖質と脂質の吸収に及ぼす影響 セルロースナノファイバーの経口投与が糖質と脂質の吸収に及ぼす影響 日本食品科学工学会第2回関西支部大会 日本食品科学工学会第2回関西支部大会 2019/10 Japanese Research paper, summary (national conference and other science council) Disclose to all
小川剛伸, 谷史人 小川剛伸, 谷史人 バーチャル・リアリティーで体現した食品内部の3次元ミクロ構造 バーチャル・リアリティーで体現した食品内部の3次元ミクロ構造 日本食品科学工学会第66回大会 日本食品科学工学会第66回大会 2019/08 Japanese Research paper, summary (national conference and other science council) Disclose to all
菊池茂花, 小川剛伸, 谷史人 菊池茂花, 小川剛伸, 谷史人 透明化手法を用いた米粒タンパク質の3次元分布の可視化 透明化手法を用いた米粒タンパク質の3次元分布の可視化 日本食品科学工学会第66回大会 日本食品科学工学会第66回大会 2019/08 Japanese Research paper, summary (national conference and other science council) Disclose to all
山本彩葉, 小川剛伸, 谷史人 山本彩葉, 小川剛伸, 谷史人 蛍光標識したセルロースナノファイバーの消化管内動態の可視化 蛍光標識したセルロースナノファイバーの消化管内動態の可視化 日本食品科学工学会第66回大会 日本食品科学工学会第66回大会 2019/08 Japanese Research paper, summary (national conference and other science council) Disclose to all
N. Popuang, T. Ogawa, F. Tani N. Popuang, T. Ogawa, F. Tani Redispersion of dried cellulose nanofibers in the presence of trehalose Redispersion of dried cellulose nanofibers in the presence of trehalose 2019 International Conference on Nanotechnology for Renewable Materials 2019 International Conference on Nanotechnology for Renewable Materials 2019/06 Disclose to all
山野上実希, 中山裕介, 森島美千代, 桝田哲哉, 塚原隆充, 井上 亮, 小川剛伸, 谷 史人 山野上実希, 中山裕介, 森島美千代, 桝田哲哉, 塚原隆充, 井上 亮, 小川剛伸, 谷 史人 セルロースナノファイバー経口摂取が消化管内環境に及ぼす影響 セルロースナノファイバー経口摂取が消化管内環境に及ぼす影響 第24回 HINDGUT CLUB JAPANシンポジウム 第24回 HINDGUT CLUB JAPANシンポジウム 2018/12 Disclose to all
安宅由佳, 西田空, 近藤宏哉, 小川剛伸, 桝田哲哉, 谷史人 安宅由佳, 西田空, 近藤宏哉, 小川剛伸, 桝田哲哉, 谷史人 人工甘味料の長期摂取が腸管粘膜恒常性に及ぼす影響 人工甘味料の長期摂取が腸管粘膜恒常性に及ぼす影響 日本食品科学工学会第1回関西支部大会 日本食品科学工学会第1回関西支部大会 2018/11 Disclose to all
志村大智, 上田早希, 道端良之介, 小川剛伸, 桝田哲哉, 谷史人 志村大智, 上田早希, 道端良之介, 小川剛伸, 桝田哲哉, 谷史人 消化管上皮においてずり応力を感知する受容体の同定 消化管上皮においてずり応力を感知する受容体の同定 日本食品科学工学会第1回関西支部大会 日本食品科学工学会第1回関西支部大会 2018/11 Disclose to all
C. Tiravibulsin, 湯浅ほのか, 安宅由佳, 小川剛伸, 桝田哲哉, 谷史人 C. Tiravibulsin, 湯浅ほのか, 安宅由佳, 小川剛伸, 桝田哲哉, 谷史人 腸管上皮ムチン産生細胞におけるATPシグナル 腸管上皮ムチン産生細胞におけるATPシグナル 日本食品科学工学会第1回関西支部大会 日本食品科学工学会第1回関西支部大会 2018/11 Disclose to all
N. Popuang, T. Ogawa, F. Tani N. Popuang, T. Ogawa, F. Tani Dehydration of cellulose nanofibers in the presence of trehalose Dehydration of cellulose nanofibers in the presence of trehalose Dehydration of cellulose nanofibers in the presence of trehalose 日本食品科学工学会第65回大会 日本食品科学工学会第65回大会 2018/08 Disclose to all
山本彩葉, Chavis Tiravibulsin, 小川剛伸, 谷史人 山本彩葉, Chavis Tiravibulsin, 小川剛伸, 谷史人 消化管内挙動の解析に向けた食物繊維の蛍光標識化 消化管内挙動の解析に向けた食物繊維の蛍光標識化 日本食品科学工学会第65回大会 日本食品科学工学会第65回大会 2018/08 Japanese Disclose to all
小川剛伸, 谷史人 小川剛伸, 谷史人 人工知能は食感を予測できるか? -麺内部の3次元ミクロ構造からの食感の予測- 人工知能は食感を予測できるか? -麺内部の3次元ミクロ構造からの食感の予測- 日本農芸化学会2018年度(平成30年度)大会 日本農芸化学会2018年度(平成30年度)大会 2018/03 Disclose to all
谷史人, 中山裕介, 山野上実希, 森島美千代, 桝田哲也, 塚原隆充, 井上亮, 小川剛伸 谷史人, 中山裕介, 山野上実希, 森島美千代, 桝田哲也, 塚原隆充, 井上亮, 小川剛伸 セルロースナノファイバー経口摂取による消化管内環境の変遷 セルロースナノファイバー経口摂取による消化管内環境の変遷 日本農芸化学会2018年度(平成30年度)大会 日本農芸化学会2018年度(平成30年度)大会 2018/03 Disclose to all
Takenobu Ogawa, Hyejin Namgung, Yuki Kuwana, Ayami Furue, Tetsuya Masuda, Nobuaki Shirai, Fumito Tani Takenobu Ogawa, Hyejin Namgung, Yuki Kuwana, Ayami Furue, Tetsuya Masuda, Nobuaki Shirai, Fumito Tani Takenobu Ogawa, Hyejin Namgung, Yuki Kuwana, Ayami Furue, Tetsuya Masuda, Nobuaki Shirai, Fumito Tani Butyrophilin ecto-domain of milk fat globule membrane promotes mucin production from the intestinal epithelial cells Butyrophilin ecto-domain of milk fat globule membrane promotes mucin production from the intestinal epithelial cells Butyrophilin ecto-domain of milk fat globule membrane promotes mucin production from the intestinal epithelial cells IUNS 21st ICN International Congress of Nutrition IUNS 21st ICN International Congress of Nutrition IUNS 21st ICN International Congress of Nutrition 2017/10 Refereed Disclose to all
○Fumito Tani, Yusuke Nakayama, Miki Yamanoue, Takenobu Ogawa, Michiyo Morishima, Kentaro Abe, Tetsuya Masuda, Takamitsu Tsukahara, Eisaku Kondo, Hiroyuki Yano ○Fumito Tani, Yusuke Nakayama, Miki Yamanoue, Takenobu Ogawa, Michiyo Morishima, Kentaro Abe, Tetsuya Masuda, Takamitsu Tsukahara, Eisaku Kondo, Hiroyuki Yano ○Fumito Tani, Yusuke Nakayama, Miki Yamanoue, Takenobu Ogawa, Michiyo Morishima, Kentaro Abe, Tetsuya Masuda, Takamitsu Tsukahara, Eisaku Kondo, Hiroyuki Yano Compatibility of nano-fibrillated cellulose to the physiological homeostasis in the gastrointestinal tract Compatibility of nano-fibrillated cellulose to the physiological homeostasis in the gastrointestinal tract Compatibility of nano-fibrillated cellulose to the physiological homeostasis in the gastrointestinal tract IUNS 21st ICN International Congress of Nutrition IUNS 21st ICN International Congress of Nutrition IUNS 21st ICN International Congress of Nutrition 2017/10 Refereed Disclose to all
志村大智, 上田早希, 道端良之介, 小川剛伸, 桝田哲哉, 谷史人 志村大智, 上田早希, 道端良之介, 小川剛伸, 桝田哲哉, 谷史人 ずり応力に対する消化管組織由来の細胞応答 ずり応力に対する消化管組織由来の細胞応答 第40回日本バイオレオロジー学会年会 第40回日本バイオレオロジー学会年会 2017/05 Japanese Research paper, summary (national conference and other science council) Disclose to all
中山裕介, 山野上実希, 森島美千代, 小川剛伸, 桝田哲哉, 谷史人 中山裕介, 山野上実希, 森島美千代, 小川剛伸, 桝田哲哉, 谷史人 The biocompatibility of cellulose nanofibers in the gastrointestinal functions 消化管機能に対するセルロースナノファイバーの生体適合性 The biocompatibility of cellulose nanofibers in the gastrointestinal functions 日本農芸化学会2017年度大会 日本農芸化学会2017年度大会 2017/03 Japanese Research paper, summary (national conference and other science council) Disclose to all

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Title language:
Conference Activities & Talks
Title Title(Japanese) Title(English) Conference Conference(Japanese) Conference(English) Promotor Promotor(Japanese) Promotor(English) Date Language Assortment Disclose
3次元イメージングと人工知能を用いた麺の食感解析への挑戦[Invited] 3次元イメージングと人工知能を用いた麺の食感解析への挑戦 [Invited] Cereals & Grains Association日本支部 Cereals & Grains Association日本支部 2021/06/11 Oral presentation(invited, special) Disclose to all
AIによる食感デザインの可能性[Invited] AIによる食感デザインの可能性 [Invited] サイエンスフォーラム オンライン講習会 サイエンスフォーラム オンライン講習会 2021/03/10 Public discourse, seminar, tutorial, course, lecture and others Disclose to all
食品のテクスチャーデザイン[Invited] 食品のテクスチャーデザイン [Invited] 同志社女子大学食物学特別講義 同志社女子大学食物学特別講義 2020/08 Public discourse, seminar, tutorial, course, lecture and others Disclose to all
フードプロセス論[Invited] フードプロセス論 [Invited] 帝塚山大学集中講義 帝塚山大学集中講義 2020/08 Public discourse, seminar, tutorial, course, lecture and others Disclose to all
透明化によるグルテン三次元構造の可視化とAIを用いた食感予測[Invited] 透明化によるグルテン三次元構造の可視化とAIを用いた食感予測 [Invited] 第11回グルテン研究会 第11回グルテン研究会 2019/10/16 Japanese Oral presentation(invited, special) Disclose to all
フードプロセス論[Invited] フードプロセス論 [Invited] 帝塚山大学集中講義 帝塚山大学集中講義 2019/08 Japanese Public discourse, seminar, tutorial, course, lecture and others Disclose to all
人工知能を用いた麺の食感分析[Invited] 人工知能を用いた麺の食感分析 [Invited] 第37回九州分析化学若手の会 第37回九州分析化学若手の会 2019/07 Japanese Oral presentation(invited, special) Disclose to all
AI(人工知能)は食感を予測できるか?[Invited] AI(人工知能)は食感を予測できるか? [Invited] サイエンスフォーラム 食感の適切な評価手法を求めて サイエンスフォーラム 食感の適切な評価手法を求めて 2019/01/25 Japanese Public discourse, seminar, tutorial, course, lecture and others Disclose to all
透明にすることで“見える”麺内のグルテン構造と食感[Invited] 透明にすることで“見える”麺内のグルテン構造と食感 [Invited] 日本食品科学工学会第65回大会シンポジウム 日本食品科学工学会第65回大会シンポジウム 2018/08/24 Japanese Symposium workshop panel(nominated) Disclose to all
食品のテクスチャーデザイン[Invited] 食品のテクスチャーデザイン [Invited] 同志社女子大学食物学特別講義 同志社女子大学食物学特別講義 2018/08 Japanese Public discourse, seminar, tutorial, course, lecture and others Disclose to all
パスタのおいしさと物性[Invited] パスタのおいしさと物性 [Invited] 油脂物性フォーラム2017 油脂物性フォーラム2017 2017/11/17 Oral presentation(invited, special) Disclose to all
麺の食感を支配する因子の分析[Invited] 麺の食感を支配する因子の分析 [Invited] 食品分析シンポジウム 食品分析シンポジウム 2017/09/06 Oral presentation(invited, special) Disclose to all
可視化によるパスタ等麺類の解析[Invited] 可視化によるパスタ等麺類の解析 [Invited] 第57回澱粉研究懇談会 第57回澱粉研究懇談会 2017/05/26 Japanese Oral presentation(invited, special) Disclose to all
麺内部の水分分布とデンプン・タンパク質の三次元構造 ~色変化と透明化に基づく計測法の開発~[Invited] 麺内部の水分分布とデンプン・タンパク質の三次元構造 ~色変化と透明化に基づく計測法の開発~ [Invited] 日本食品工学会第17回年次大会 シンポジウム 日本食品工学会第17回年次大会 シンポジウム 2016/08/05 Japanese Symposium workshop panel(nominated) Disclose to all
食品を創る基礎科学 -美味しいパスタを造るには?-[Invited] 食品を創る基礎科学 -美味しいパスタを造るには?- [Invited] 京都女子大学 特別講義 京都女子大学 特別講義 2016/07/01 Public discourse, seminar, tutorial, course, lecture and others Disclose to all
パスタ内の水の移動メカニズム[Invited] パスタ内の水の移動メカニズム [Invited] 第42回食品の物性に関するシンポジウム 第42回食品の物性に関するシンポジウム 2015/09/15 Symposium workshop panel(nominated) Disclose to all

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Title language:
Books etc
Author Author(Japanese) Author(English) Title Title(Japanese) Title(English) Publisher Publisher(Japanese) Publisher(English) Publication date Language Type Disclose
T. Ogawa, S. Adachi T. Ogawa, S. Adachi T. Ogawa, S. Adachi Rheology on biological softmater: fundamentals and applications Rheology on biological softmater: fundamentals and applications Rheology on biological softmater: fundamentals and applications Springer Springer Springer 2017 English Contributor Disclose to all
Title language:
Industrial Property Rights (Patent)
Inventor(s) Inventor(s) (Japanese) Inventor(s) (English) Title Title(Japanese) Title(English) Stage Patent number Date Disclose
Takenobu Ogawa, Yasuki Matsumura 小川剛伸, 松村康生 Takenobu Ogawa, Yasuki Matsumura Optical clearing reagent for carbohydrate-containing sample and optical method 麺等の食品試料を透明化する試薬およびその透明化法 Optical clearing reagent for carbohydrate-containing sample and optical method 特許出願 63/160,269 2021/03/12 Disclose to all
安達修二, 小林敬, 小川剛伸, 大村雅人, 樋口雅弘, 前田竜郎 安達修二, 小林敬, 小川剛伸, 大村雅人, 樋口雅弘, 前田竜郎 表面形状測定装置及び方法 表面形状測定装置及び方法 特許登録 特許6164804 Disclose to all
安達修二, 小林敬, 小川剛伸, 大村雅人, 樋口雅弘, 前田竜郎 安達修二, 小林敬, 小川剛伸, 大村雅人, 樋口雅弘, 前田竜郎 麺類のクラック検出装置、クラック検出方法および分別システム 麺類のクラック検出装置、クラック検出方法および分別システム 特許登録 特許5710408 Disclose to all
安達修二, 小林敬, 小川剛伸, 大村雅人, 樋口雅弘, 前田竜郎 安達修二, 小林敬, 小川剛伸, 大村雅人, 樋口雅弘, 前田竜郎 麺類の水分分布測定装置及び方法 麺類の水分分布測定装置及び方法 特許登録 特許5654422 Disclose to all
Title language:
Awards
Title(Japanese) Title(English) Organization name(Japanese) Organization name(English) Date
井上研究奨励賞(第33回) Inoue Research Award for Young Scientists 井上科学振興財団 Inoue Foundation for Science
日本農芸化学会トピックス賞(第7回) Hot Topics Award at Annual Meeting of JSBBA 2016 日本農芸化学会 Japan Society for Bioscience, Biotechnology, and Agrochemistry 2016/04/06
日本農芸化学会トピックス賞(第9回) Hot Topics Award at Annual Meeting of JSBBA 2018 日本農芸化学会 Japan Society for Bioscience, Biotechnology, and Agrochemistry 2018/03/27
日本食品工学会奨励賞(2018年度) 日本食品工学会 Japan Society for Food Engineering
Newspaper articles
Title Media name Column name Date
麺のコシの強さ 構造「見える化」 日本経済新聞 2016/06/06
麺内部を三次元観察 -京大小川氏、松村氏- 農芸化学、食品工学会で注目 日本食品化学新聞 2016/10/06
グルテンタンパク質の三次元構造が明らかに! 月間『化学』 化学掲示板 2016/08/
透明だから見えることがある TBSテレビ 未来の起源 2017/03/19
External funds: competitive funds and Grants-in-Aid for Scientific Research (Kakenhi)
Type Position Title(Japanese) Title(English) Period
日本学術振興会特別研究員奨励費DC1 Representative 2011/04/01-2014/03/31
日本学術振興会特別研究員奨励費PD Representative 2014/04/01-2017/03/31
科研費若手研究 Representative 2018/04/01-2021/03/31
科研費若手研究 Representative 2021/04/01-2023/03/31
External funds: other than those above
System Main person Title(Japanese) Title(English) Period
公益財団法人 東洋食品研究所 研究助成 小川剛伸 2017/04/01-2018/03/31
公益財団法人 サッポロ生物科学振興財団 研究助成 小川剛伸 2017/04/01-2018/03/31
公益財団法人 飯島藤十郎記念食品科学振興財団 個人研究助成 小川剛伸 2018/04/01-2019/03/31
公益財団法人 飯島藤十郎記念食品科学振興財団 個人研究助成 小川剛伸 2019/04/01-2020/03/31
公益財団法人 食生活研究会 小川剛伸 2020/04/01-2021/03/31
Teaching subject(s)
Name(Japanese) Name(English) Term Department Period
食品生物工学実験及び実験法 Laboratory Course in Food Biotechnology 前期 農学部 2017/04-2018/03
農産製造学専攻実験1 Experimental Course in Bioengineering1 通年 農学研究科 2018/04-2019/03
農産製造学専攻実験2 Experimental Course in Bioengineering2 通年 農学研究科 2018/04-2019/03
農産製造学専攻演習1 Bioengineering Seminar1 通年 農学研究科 2018/04-2019/03
農産製造学専攻演習2 Bioengineering Seminar2 通年 農学研究科 2018/04-2019/03
食品生物工学実験及び実験法 Laboratory Course in Food Biotechnology 前期 農学部 2018/04-2019/03
食環境学専攻実験1 Experimental Course in Food and Environmental Sciences1 通年 農学研究科 2018/04-2019/03
食環境学専攻実験2 Experimental Course in Food and Environmental Sciences2 通年 農学研究科 2018/04-2019/03
食環境学専攻演習1 Food and Environmental Sciences Seminar1 通年 農学研究科 2018/04-2019/03
食環境学専攻演習2 Food and Environmental Sciences Seminar2 通年 農学研究科 2018/04-2019/03
基礎化学実験 Fundamental Chemical Experiments 前期 全学共通科目 2019/04-2020/03
物理化学演習 Seminar on Physical Chemistry 後期 農学部 2019/04-2020/03
農産製造学専攻実験1 Experimental Course in Bioengineering1 通年 農学研究科 2019/04-2020/03
農産製造学専攻実験2 Experimental Course in Bioengineering2 通年 農学研究科 2019/04-2020/03
農産製造学専攻演習1 Bioengineering Seminar1 通年 農学研究科 2019/04-2020/03
農産製造学専攻演習2 Bioengineering Seminar2 通年 農学研究科 2019/04-2020/03
食品工学II Food Engineering II 前期 農学部 2019/04-2020/03
食品生物工学実験及び実験法 Laboratory Course in Food Biotechnology 前期 農学部 2019/04-2020/03
食環境学専攻実験1 Experimental Course in Food and Environmental Sciences1 通年 農学研究科 2019/04-2020/03
食環境学専攻実験2 Experimental Course in Food and Environmental Sciences2 通年 農学研究科 2019/04-2020/03
食環境学専攻演習1 Food and Environmental Sciences Seminar1 通年 農学研究科 2019/04-2020/03
食環境学専攻演習2 Food and Environmental Sciences Seminar2 通年 農学研究科 2019/04-2020/03
物理化学演習 Seminar on Physical Chemistry 前期 農学部 2020/04-2021/03
生物工学特論 Advanced Course of Bioengineering 後期集中 農学研究科 2020/04-2021/03
農産製造学専攻実験1 Experimental Course in Bioengineering1 通年 農学研究科 2020/04-2021/03
農産製造学専攻実験2 Experimental Course in Bioengineering2 通年 農学研究科 2020/04-2021/03
農産製造学専攻演習1 Bioengineering Seminar1 通年 農学研究科 2020/04-2021/03
農産製造学専攻演習2 Bioengineering Seminar2 通年 農学研究科 2020/04-2021/03
食品工学II Food Engineering II 前期 農学部 2020/04-2021/03
食品生物工学実験及び実験法 Laboratory Course in Food Biotechnology 通年集中 農学部 2020/04-2021/03
応用微生物学実験及び実験法 Laboratory Course in Applied Microbiology 後期集中 農学部 2021/04-2022/03
物理化学演習 Seminar on Physical Chemistry 後期 農学部 2021/04-2022/03
農産製造学専攻実験1 Experimental Course in Bioengineering1 通年 農学研究科 2021/04-2022/03
農産製造学専攻実験2 Experimental Course in Bioengineering2 通年 農学研究科 2021/04-2022/03
農産製造学専攻演習1 Bioengineering Seminar1 通年 農学研究科 2021/04-2022/03
農産製造学専攻演習2 Bioengineering Seminar2 通年 農学研究科 2021/04-2022/03
食品工学II Food Engineering II 前期 農学部 2021/04-2022/03

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Awards received by supervised students
Student name Award title Giver Date
菊池茂花 優秀賞 日本食品科学工学会第15回若手の会 2019/08/31
Faculty management (title, position)
Title Period
動物実験委員会 委員 2017/04/01-2023/03/31
Academic organizaions (conference chair)
Organization name Group name Date
日本農芸化学会 年次大会 2019/03/24
日本農芸化学会 年次大会 2018/03/16
日本食品科学工学会 第66回大会 2019/08/31