Faculty
Professor
Shige Koseki, Ph.D.
From: Tochigi, Utsunomiya
Major: Predictive microbiolgy, Food engineering
Room: S149
Associate professor
Kento Koyama, Ph.D.
From: Hyogo
Major: Predictive microbiology, Mathematical modeling
Room: S148
Grduate school students
Doctor course 3rd year
Takahiro Matsui
From: Hokkaido
Research theme:Development of agricultural product quality evaluation method using machine learning
Doctor course 3rd year
Takashi Sugawara
From: Hokkaido
Research theme:
Doctor course 2nd year
Yoan Felanny Lembono
From：Indonesia
Resarch theme：How does the inside of fruits and vegetables decay? Fruits and Vegetables: Non-destructive Visualization and Preservation of Fruits and Vegetables
Doctor course 1st year
Nanda Nurfaizah Fasya
From：Indonesia
Resarch theme：Application of peroxynitric acid as a novel alternative sanitizer to control bacterial pathogen contamination on raw meat surface
Doctor course 1st year
Masaki Kato
From: Hyogo
Resarch theme：Relationships between pathogen growth and physical properties or composition of foods
Doctor course 1st year
Junpei Hosoe
From: Kyoto
Research theme: Digitalisation of Risk Assessment: Labour Savings and Improved Accuracy through Automated Information Gathering and Analysis
Master course 2nd year
Kyugo Asai
From：Osaka
Resarch theme：Application of peroxynitric acid as a novel alternative sanitizer
Master course 2nd year
Hiroya Hoshino
From：Hokkaido
Resarch theme：Evaluation of viable but non-culturable Campylobacter jejuni in chicken meat
Master course 2nd year
Yukihisa Nagaki
From：Chiba
Resarch theme：Elucidation of Quality Perception in Fresh Produce through Mathematical Analysis of Non-Verbal Intuition Based on Comparative Data
Master course 2nd year
Tomohiro Murakami
From：Kochi
Resarch theme：Elucidation of Campylobacter contamination in VBNC state using EMA-PCR method
Master course 1st year
Takuro Ishibashi
From: Hokkaido
Research theme: Prediction of Temperature Changes and Bacterial Count Variations in Meat During Low-Temperature Cooking
Master course 1st year
Keiichiro Tabuchi
From: Hyogo
Research theme: Development of an effective sanitization procedure for fresh produce using peroxinitric acid
Master course 1st year
Hiroto Nakajima
From: Hokkaido
Research theme: Isolation and Quantification of VBNC Bacteria Using Dielectrophoresis and Microfluidic Devices
Master course 1st year
Kuo Mei-Chen
From: Taiwan
Research theme: Reducing post-harvest fungal damage through protection of stem tips during harvesting
Under graduate students
Bachelor course 4th grade
Kaede Takita
From: Hokkaido
Research theme: Development of High-Quality Storage Technology for Fruit Using Liquid Freezing
Bachelor course 4th grade
Hiona Nakanishi
From: Hokkaido
Research theme: Elucidation of the Effects of Freezing and Thawing on Various Processed Foods Using Liquid Freezing
Bachelor course 4th grade
Makoto Hirabayashi
From: Yamanashi
Research theme: Elucidation of inactivation characteristics on solid food surfaces using various sanitizers
Bachelor course 4th grade
Yuzuki Fujita
From: Kyoto
Research theme: Development of growth/no-growth models for bacterial populations at the single-cell level
Bachelor course 4th grade
Nichika Mori
From: Ibaraki
Research theme: Development of non-destructive ripeness prediction methods for fruit
Bachelor course 3rd grade
Tomoha Ueno
From: Tokyo
Research theme: Development of simultaneous prediction models for multi-species competition using machine learning
Bachelor course 3rd grade
Kanji Kobori
From: Hyogo
Research theme: Development of a prediction model for Campylobacter invasion probability into human intestinal epithelial cells
Bachelor course 3rd grade
Ryota Shimizu
From: Hyogo
Research theme: Elucidation and modelling of the effect of human bile acid composition on Campylobacter survival behaviour
Bachelor course 3rd grade
Eiichiro Toyoshima
From: Kanagawa
Research theme: Development of bacterial behaviour prediction models based on genomes and expressed proteins
Bachelor course 3rd grade
Saki Furutachi
From: Tokyo
Research theme: Visualisation of ambiguous food sensory perceptions using ranking and statistical methods