Mission of the group
Students are expected to gain special knowledge and techniques in the field of Fisheries food sciences and resources utilization science, and to play an active part in the industrial world related with food, chemicals and pharmacy.
Educational feature
| 1. |
Fisheries Food Science Course
This course aims at providing knowledge and techniques in the field of preservation, processing, hygiene and quality control on marine food. |
| 2. |
Advanced Resources Utilization Science Course
This course aims at providing advanced knowledge and techniques in the field of functional food development and new efficacious use from marine resources. |
Research Activities
| 1. |
High-grade development of food technology and preservation on marine product |
| 2. |
Structural analysis and metabolism of marine natural compound |
| 3. |
Enzymatic property and its genetic analysis of marine animals |
| 4. |
Safety evaluation of marine food based on contaminant analysis using cytochrome P450 |
Teaching Staff
| Professor |
Ikuo KIMURA [Fish protein, frozen surimi, food processing and preservation] |
| Yoshio KAMINISHI [Hygienics of marine food products] |
| Assoc. Prof. |
Jo SHINDO [Food processing and utilization of fish resources] |
| Kazuhiro SHIOZAKI [Marine biochemistry] Lab. Website |
| Masaharu KOMATSU [Aquatic physiologically active substances] Lab. Website |
| Yasumasa SUGIYAMA [Bioorganic chemistry] |
| Lecturer |
Shoji YAMADA [Molecular biology of marine microorganisms] |
| Asst. Prof. |
Sanae KATO [Biochemistry, Moleculerbiology] |
|
Analysis of the marine animal metabolites by chromatography
Functional evaluation of marine natural compound with cultured cell
Bioassay of endocrine disruptors with transgenic medaka
Structural analysis and metabolism of marine natural compound
Fish sauce made from the by-products of flying fish processing