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.
ENDO Akihito, Associate Professor
Ecology of fructophilic lactic acid bacteria, Development of novel starter microorganisms for food fermentation
SAGANE Yoshimasa, Professor
Study on structure and function of food-related proteins
SATO Hiroaki, Professor
Objective evaluation of the taste using the sensor
NAKAZAWA Yozo, Professor
Development of foods taking advantage of food chemical characteristics of biological resources in Hokkaido
NIWA Koichi, Professor
Cellular physiology on gastrointestinal tract and skin with cultured cells
NOJIMA Satoshi, Professor
Search for new fragrances and functional food ingredients
MINAMI Kazuhiro, Professor
Study of effects functional food on human vessel
Study on effects of life style on the human arteriosclerosis
MYODA Takao, Professor
Study on essential oil in plants
Study on fravour in foods
YAMAZAKI Masao, Professor
Development of new product from unused bio-resources or processing residue