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.
Laboratories of Dept. of Fermentation Science and Technology
See the undergraduate page for details of laboratories.
Faculty of Applied Biosciences (Setagaya Campus)
Graduate School Advisory Faculty
Take a look at who you may be able to work with as part of the department.
ISHIKAWA Morio, Professor
Biochemical and taxonomic studies on food microorganisms
KADOKURA Toshimori, Associate Professor
Taxonomic study of sake yeast
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
MAEHASHI Kenji, Professor
Sensory and physiological function of fermented food
OHNISHI Akihiro, Associate Professor
Hydrogen fuel production by fermentation
SHINDO Hitoshi, Associate Professor
Studies on fermentation mechanisms in sake mash
NAKAYAMA Shunichi, Associate Professor
Metabolic engineering of fermentation microorganism