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- Department of Food, Aroma and Cosmetic Chemistry
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- Laboratory of Applied Microbiology
Laboratory of Applied Microbiology
Keyword
microbiology, fermentation, epigenetics, bio-conversion, probiotics
Academic Research Staff
NAKAGAWA Junichi, Professor
Discovery of novel bacterial enzymes applicable to creation of foods, flavor and health promoting-materials
Study on the epigenetic gene regulatory mechanism of microorganisms underlying fermented food and flavor production
ENDO Akihito, Associate Professor
Isolation of potentially beneficial microorganisms from natural sources
Application of beneficial organisms for food production
Course Navigator
Undergraduate
Teacher-training Course
This is a course for obtaining a regular teaching certificate for junior high schools and high schools based on Japan’s Education Personnel Certification Act.
Teacher-training Course
Students who take this course are awarded a teaching certificate at the time of graduation by earning specified credits while taking specialized education in their department. This course creates a heavier workload compared to other students, as it entails taking more classes, with many lectures in the evening and many practice sessions off campus, but this could lead to a student life that much richer.
Many students who have completed this course are playing active roles as teachers in junior high schools and high schools as well as other educational institutions around the country. In the academic year 2016, 130 people obtained 291 teaching certificates (including specialized certificates for those who completed a graduate program). While passing the teacher employment examination is a difficult hurdle, every year about 150 NODAI alumnae (including former graduates) become teachers.
Scientific Information Course
The objective of this course is to train natural sciences librarians and curators by having students learn the foundation of being a technical expert
Scientific Information Course
The objective of this course is to train natural sciences librarians and curators by having students learn the foundation of being a technical expert (including information usage education using computers), which includes surveying, accumulating, organizing, storing, searching, and providing (including displaying) information related to science and technology in public institutions such as museums, science museums, children’s facilities, and public libraries, as well as corporate information departments and R&D departments.