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
Takashi Sugawara
From: Hokkaido
Research theme:
Doctor course 3rd 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 2nd 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 2nd year
Masaki Kato
From: Hyogo
Resarch theme：Relationships between pathogen growth and physical properties or composition of foods
Doctor course 2nd year
Junpei Hosoe
From: Kyoto
Research theme: Digitalisation of Risk Assessment: Labour Savings and Improved Accuracy through Automated Information Gathering and Analysis
Doctor course 1st 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
Takuro Ishibashi
From: Hokkaido
Research theme: Prediction of Temperature Changes and Bacterial Count Variations in Meat During Low-Temperature Cooking
Master course 2nd year
Keiichiro Tabuchi
From: Hyogo
Research theme: Development of an effective sanitization procedure for fresh produce using peroxinitric acid
Master course 2nd 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
Master course 1st year
Kaede Takita
From: Hokkaido
Research theme: Development of High-Quality Storage Technology for Fruit Using Liquid Freezing
Master course 1st year
Hiona Nakanishi
From: Hokkaido
Research theme: Elucidation of the Effects of Freezing and Thawing on Various Processed Foods Using Liquid Freezing
Master course 1st year
Makoto Hirabayashi
From: Yamanashi
Research theme: Elucidation of inactivation characteristics on solid food surfaces using various sanitizers
Master course 1st year
Yuzuki Fujita
From: Kyoto
Research theme: Development of growth/no-growth models for bacterial populations at the single-cell level
Master course 1st year
Nichika Mori
From: Ibaraki
Research theme: Development of non-destructive ripeness prediction methods for fruit
Under graduate students
Bachelor course 4th grade
Tomoha Ueno
From: Tokyo
Research theme: Development of simultaneous prediction models for multi-species competition using machine learning
Bachelor course 4th grade
Kanji Kobori
From: Hyogo
Research theme: Development of a prediction model for Campylobacter invasion probability into human intestinal epithelial cells
Bachelor course 4th grade
Ryota Shimizu
From: Hyogo
Research theme: Elucidation and modelling of the effect of human bile acid composition on Campylobacter survival behaviour
Bachelor course 4th grade
Eiichiro Toyoshima
From: Kanagawa
Research theme: Development of bacterial behaviour prediction models based on genomes and expressed proteins
Bachelor course 4th grade
Saki Furutachi
From: Tokyo
Research theme: Visualisation of ambiguous food sensory perceptions using ranking and statistical methods
Bachelor course 3rd grade
Miyuki Oka
From:
Research theme:
Bachelor course 3rd grade
Dan Okita
From:
Research theme:
Bachelor course 3rd grade
Riku Miyaji
From:
Research theme:
Bachelor course 3rd grade
Anji Mori
From:
Research theme: