Name of supervisor：Kazuhiro Chiku
Position：Associate Professor
researchmap
KAKEN researcher number: 30711618
ORCID ID：0000-0001-6857-8894
Main research theme:
１）Research on the disappearance of hazardous components and the formation of functional components during the processing and storage of food materials.
２）Research on the development of techniques for the early detection of poisonous mushrooms causing food poisoning.
３）Research on the production of highly functional materials using the genetic resources inherent in mushrooms.
Research keywords：Hazardous ingredients, functional ingredients, mushrooms
E-mail：chiku(@mark)nvlu.ac.jp
Research
Food safety issues encompass a broad spectrum, including toxins produced by pathogens, molds, and mushrooms; environmental contaminants such as cadmium, arsenic, and radioactive materials; various allergens causing allergies; carcinogens generated by thermal reactions of food components during cooking and processing; pesticides; food additives; and biotechnology-applied foods such as genetic modification and genome editing. Moreover, concealed ingredients and processing methods that compromise the trustworthiness of food products may also pose safety concerns.
The laboratory of Food Safety selects research themes from these diverse issues related to ensuring food safety and reliability, engaging in research activities to address them.
Guidance policy for graduate students
The program offers education and research guidance focusing on the formation of functional components, the elimination of hazardous components, and the development of high-functional food products. This includes an understanding of changes in chemical and biochemical components during food preparation, processing, and storage conditions. The program also aims to equip students with advanced knowledge in the analysis of food resource components.
Specifically, the program strives to train highly specialized professionals in microbial engineering, bioorganic chemistry, analytical chemistry, or genetic engineering. The goal is to enable them to proficiently utilize techniques for structural and quantitative analysis of compounds, primarily organic compounds. These skills are crucial for ensuring food safety and reliability.
Publications
１．Kazuhiro Chiku, Ai Yamada, Yui Shibasaki, Yoshiki Makino, Taidoh Komatsuzaki, Mitsuru Yoshida; Acrylamide in Cooked Sprouts of Mung Bean (Vigna radiata), Food Safety (2023).
２．Kazuhiro Chiku, Shiori Sugiyama, Kona Akimoto, Mitsuru Yoshida; Draft Genome Sequences of Two Basidiomycetous Yeasts, Tremella yokohamensis and Tremella fuciformis; Microbiology Resource Announcements (2022).
３．Kazuhiro Chiku, Ayaka Ohfuji, Nozomi Ohtake, Mitsuru Yoshida, Hiroshi Ono, Motomitsu Kitaoka; Isomerization of 6-O-substituted glucose and fructose under neutral pH conditions and subsequent β-elimination reactions, Carbohydrate Research (2022).
４．Yaeko Suzuki, Rumiko Nakashita, Roksana Huque, Mst. Afifa Khatun, Zainon Bt, Othman, Nazaratul Ashifa Bt, Abdullah Salim, Saw Thantar, Preciosa Corazon Pabroa, Pui Yieng, Kadeleine Kong, Vajira Ariyaratna Waduge, Wannee Srinuttrakul, Arisa Hosonuma, Kazuhiro Chiku, Mitsuru Yoshida; Effect of Processing on Stable Isotope Compositions (δ13C, δ15N, and δ18O) of Rice (Oryza sativa) and Stable Isotope Analysis of Asian Rice Samples for Tracing Their Geographical Origins; JARQ (2022).
