Department of Food and Cosmetic Science
Mastering Cutting-Edge Science for Food and Cosmetic Applications.
Through continuing education into the theory and practice related to the commonalities between diet and health based on cutting-edge applied life science, this major aims to foster researchers knowledgeable in food and cosmetic functions and microorganism uses; specialized engineers with knowledge in food production and processing as well as safety management technologies acquired through utilizing the rich food resources of the Okhotsk region; and leading human resources to promote citizens' food lifestyle and health.
Laboratories of Dept. of Food and Cosmetic Science
See the undergraduate page for details of laboratories.
Faculty of Bioindustry (Hokkaido-Okhotsk Campus)
Graduate School Advisory Faculty
Take a look at who you may be able to work with as part of the department.
KUBOTA Kikue, Professor
Study on chemical and sensory qualities of flavor components to improve the values of foods
SAGANE Yoshimasa, Professor
Study on structure and function of food-related proteins
SATO Hiroaki, Professor
Objective evaluation of the taste using the sensor
TOEDA Kazuki, Professor
Development of cosmetics and functional foods using agricultural products in Hokkaido
NAKAGAWA Junichi, Professor
Discovery and molecular characterization of novel bacterial enzymes applicable to food and biomass conversion
NIWA Koichi, Professor
Cellular physiology on gastrointestinal tract and skin with cultured cells
WATANABE Toshihiro, Professor
Study on structure of protein complex and subunit interaction
ENDO Akihito, Associate Professor
Ecology of fructophilic lactic acid bacteria, Development of novel starter microorganisms for food fermentation