Department of Fermentation Science and Technology
Consider the Future in the Light of Fermentation Science.
Research areas of brewing and related fermentation and microbes are divided into the fields of Fermentation Technology, Fermentation Microbiology, and Fermentation Environmental Science, in which respective education and researches are conducted. Fermentation technology utilizing microbes is essential in food and pharmaceutical production and other areas.
Graduate School Advisory Faculty
Take a look at who you may be able to work with as part of the department.
KASHIWAGI Yutaka, Professor
Application of genome science on the fermentation and food production
FUJIMOTO Naoshi, Professor
Microorganism-related problems in drinking water treatment
HOSAKA Masaru, Professor
Isolating yeast from natural environment and utilization for alcoholic beverages
ISHIKAWA Morio, Associate Professor
Biochemical and taxonomic studies on food microorganisms
SHINDO Hitoshi, Associate Professor
Studies on fermentation mechanisms in sake mash
NAKAYAMA Shunichi, Associate Professor
Metabolic engineering of fermentation microorganism
TANAKA Naoto, Professor
Development of the system for polyphasic analysis of lactic acid bacteria