The University of Tokyo · Graduate School of Agricultural and Life Sciences / Faculty of Agriculture · 准教授

Research keywordsfood cold chain・food rheology・bread aroma analysis・frozen dough processing・life cycle assessment・food imaging・food value chain

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• Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging
• A consideration of impact evaluation methodology at the sector level – A case study using donors’ assistance projects in primary and secondary education in Indonesia since 1990
• Visualization and quantification of three-dimensional distribution of yeast in bread dough
• Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour

• 生体および食品を対象とする乾燥プロセスの非破壊オンライン測定システムの開発
• インドネシアにおける農産加工分野の適正技術協力スキームに関する研究
• 低投入持続的稲作技術SRIの信憑性を確認するための土壌物理学的実証研究
• 高精度3次元生体内部構造・成分情報に基づく最適凍結プロセス予測モデルの開発

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