Doctoral and Master’s course in Applied Life Science
The graduate School of Applied Life Science has Master’s (the first 2-year term) and Doctoral (the last 3-year term) courses.
The Master’s course comprises five fields as follows:
1. Cellular Function in Animals
Study of the cellular and molecular mechanisms of physiological, reproductive and immunological systems in animals.
2. Symbiotic Social Systems of Life
Study of the symbiotic and systems management of animal resources and agri-food economics.
3. Reproductive Chemistry of Food Resource Animals
Study of nutrition, biochemistry, breeding and food products of food-resource animals.
4. Basic Food Science
Study of food chemistry, food biochemistry and food biotechnology.
5. Development of Food Function
Study of food function, food microbiology and food rheology. The Doctoral course has a single field, Applied Life Science, which includes the study of animal and food science.
The principle objective of education and research in these fields is to train excellent professionals and researchers who possesses profound knowledge, skills and creative thinking ability in animal and food sciences.
Yutaka Arimura, DVM, Ph.D.
Professor, Laboratory of Host Defense for Animals, School of Animal Science
Research: Molecular Analysis of Allergy, Autoimmune Diseases, and Psychological Stress
E-mail: arimura2013(X)nvlu.ac.jp *Please replace (X) by @.
“Effects of protein tyrosine phosphatase-PEST are reversed by Akt in T cells” Cellular Signaling 26, 2721-2729 (2014)
“Comprehensive expression profiles of genes for protein tyrosine phosphatases in immune cells” Science Signaling, 3, rs1 (2010)
“Reduced T cell expansion by a superantigen as a result of impaired B cell development in mice deficient for the p85alpha regulatory subunit of PI3K” Journal of Leukocyte Biology 87, 493-500 (2010)
Tomohiko Fujisawa, Ph.D.
Professor, Laboratory of Food Hygiene, School of Food Science and Technology
Research: Food Microbiology, Ecological Analysis of Gut Microbiota
E-mail: fujisawa(X)nvlu.ac.jp *Please replace (X) by @.
“Isolation of Salmonella grown poorly at 42℃ from radish sprouts” International Food Research Journal, 22, 2174-2179 (2015)
“Consumption of partially hydrolysed guar gum stimulates Bifidobacteria and butyrate-producing bacteria in the human large intestine” Beneficial Microbes, 6, 451-455 (2015)
“Effects of non-fermented and fermented soybean milk intake on faecal microbiota and faecal metabolites in humans” International Journal of Food Sciences and Nutrition, 63, 402-410 (2012)
Akitoshi Kimura, Ph.D.
Associate Professor, Laboratory of Food Economics, School of Food Science and Technology
Research: Distribution System of Vegetables and Fruits, Present Situation of Food Industry
E-mail: a-kimura(X)nvlu.ac.jp *Please replace (X) by @.
“Direct Shipment Distribution System of Vegetables by Individual Farmers in Suburban Areas of Large Cities : The Case of the Tokatsu District of Chiba Prefecture” Agricultural Marketing Journal of Japan, 65, 29-41 (2007)
“Distribution Systems in the Local Wholesale Market : The Case for Vegetables and Fruits Produced in Suburban Areas of Large Cities” Agricultural Marketing Journal of Japan, 62, 64-72 (2005)
“A Hierarchical Structure and Functional Changes in Middle-wholesalers of Vegetables and Fruits : An example in the Main Market of Central Wholesale Market of Osaka City” Agricultural Marketing Journal of Japan, 45, 33-42 (1997)
Fumiyuki Kobayashi, Ph.D.
Assistant Professor, Laboratory of Food Engineering, School of Food Science and Technology
Research: Pasteurization and Enzyme Inactivation by Pressurized CO2, Use of Microbubbles Technique on Food Processing, Quality Evaluation in Storage of Pasteurized Food
“Comparison of a two-stage system with low pressure carbon dioxide microbubbles and heat treatment on the inactivation of Saccharomyces pastorianus cells” Food Control, 46, 35-40 (2014)
“Quality evaluation of sake treated with a two-stage system of low pressure carbon dioxide microbubbles” Journal of Agricultural and Food Chemistry, 62, 11722-11729 (2014)
“Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO2 microbubbles” LWT – Food Science and Technology, 71, 221-226 (2016)
Masanori Matsuishi, Ph.D.
Professor, Laboratory of Food Chemistry, School of Food Science and Technology
Research: Clarification of Reason for Palatability of Food, Aroma of Wagyu beef, Mechanism of meat aging
E-mail: matmas(X)nvlu.ac.jp *Please replace (X) by @.
Inosine-5’-monophosphate is a candidate agent to resolve rigor mortis of skeletal muscle, Animal Science Journal doi: 10.1111/asj.12562 (2016)
Sensory factors contributing to the identification of the animal species of meat, Journal of Food Science, 69(6), S218-S220 (2004)
Aroma components of Wagyu beef and imported beef, Nihon Chikusan Gakkaiho, 75(3), 409-415 (2004) (in Japanese)
Sachiko Odake, Ph.D.
Associate Professor, Department of Life Science, School of Food Science and Technology
Research: Flavor release from food during mastication
“Viscoelastic and fragmentation characters of model bolus from polysaccharide gels after instrumental mastication”, Food Hydrocolloids, 25, 1210-1218(2011)
“Swallowing profiles of food polysaccharide gels in relation to bolus rheology”, Food Hydrocolloids, 25, 1016-1024(2011)
“Influence of mouth model masticatory force on the release of limonene from orange fruit glucomannan jelly, “Expression of multidisciplinary flavour science”, eds.” by I. Blank, M. Wust, and C. Ydretzian, ZHAW, pp.125-128(2010)
Yuji Ohashi, Ph.D.
Associate Professor, Laboratory of Food Hygiene, School of Food Science and Technology
Research: Intestinal microbes, food microbes and host health
“Consumption of partially hydrolysed guar gum stimulates Bifidobacteria and butyrate-producing bacteria in the human large intestine” Beneficial microbes, 6, 451-455 (2015)
“Colonization of segmented filamentous bacteria and its interaction with the luminal IgA level in conventional mice” Anaerobes, 16, 53-546 (2010)
“Health beneficial effects of probiotics: Its mode of action” Animal Science Journal, 80, 361-371 (2009)
Yoshiyuki Ohta, Ph.D.
Professor, Laboratory of Applied Biochemistry, School of Animal Science
Research: Animal Nutrition and Feeding, Early Nutrition, Nutritional Biochemistry
E-mail: ohta-y(X)nvlu.ac.jp *Please replace (X) by @.
“Embryo growth and amino acid concentration profiles of broiler breeder eggs, embryos, and chicks after in ovo administration of amino acids.” Poultry Science, 80, 1430-1436.
“Comparison between broilers and layers for growth and protein use by embryos.” Poultry Science, 83, 783-787. (2004)
“Development of a method to control the water evaporation of hatching eggs during incubation.” Poultry Science, 89, 551-557. (2010)
Takeyuki Ozawa, Ph.D.
Professor, Laboratory of Animal Systems Management, School of Animal Science
Research: Livestock Production System
E-mail: ozawa(X)nvlu.ac.jp *Please replace (X) by @.
“A comparative analysis of acceptance by Japanese females and price for goat milk from different sources” Animal Science Journal, 81(2),271-275 (2010)
“Goat milk acceptance and promotion methods in Japan – The questionnaire survey to middle class households – ” Animal Science Journal, 80(2), 212-219 (2009)
“Dairy farming financial structures in Hokkaido,” Japan and New Zealand Animal Science Journal, 76(4), 391-400 (2005)
Tatsuro Shibui, Ph.D.
Professor, Laboratory of Food Biotechnology, School of Food Science and Technology
Research: Genetic Analysis of Food, Recombinant Protein Production, Engineered Bacteria and Yeasts
“High-level secretory expression, purification, and characterization of an anti-human Her II monoclonal antibody, trastuzumab, in the methylotrophic yeast Pichia pastoris” Advances in Bioscience and Biotechnology, 4, 640-646 (2013)
“Isolation of mimotopes to the anti-human VEGF antibody Bevacizumab by mRNA display using random peptide libraries and the vaccination of a rabbit” Advances in Bioscience and Biotechnology, 2, 96-101 (2011)
“Mimotopes to Cetuximab isolated by mRNA-display using random peptide libraries and their characteristics” International Journal of Peptide Research and Therapeutics, 17, 69-74 (2011)
Atsushi Tohei, DVM, Ph.D.
Associate Professor, Laboratory of Experimental Animal Science, School of Animal Science
Stress Responses, Obesity, Analysis of Behavior in Rats and Mice
“Effects of cyclophosphamide on the kaolin consumption (pica behavior) in five strains of adult male rats.” The Journal of Veterinary Medical Science 73, 901-906 (2011)
“Studies on the functional relationship between thyroid adrenal and gonadal hormones.” The Journal of Reproduction and Development 50, 9-20 (2004)
“Antagonist of pituitary adenylate cyclase activating polypeptide suppresses prolactin secretion without changing the activity of dopamine neurons in lactating rats.” Neuroendocrinology 73, 68-74 (2001)
Hitoshi Ushijima, Ph.D.
Professor, Laboratory of Animal Reproduction, School of Animal Science
Research: Research: Reproductive Engineering
“Acceptability of Sex-Sorted Embryo Transfer by Japanese Dairy Farmers” 15th AAAP Animal Science Congress Bangkok, 2762-2769 (2012).
“Effect of estrus synchronization treatment after luteolysis on Holstein heifers as embryo transfer recipients” Animal Science Journal, 83, 529-534 (2012)
“Transition of cleavage divisions during in-vitro development of bovine embryos ” Journal of Mammalian Ova Research 26, 42-47 (2009)
Mitsuru Yoshida, Ph.D.
Professor, Laboratory of Food Safety, School of Food Science and Technology
Research: Analysis and monitoring of food hazard substances. Identification and structure determination of bioactive compounds in food and agricultural products.
E-mail: mitsuru(X)nvlu.ac.jp *Please replace (X) by @.
“Acrylamide elution from roasted barley grains into mugicha and its formation during roasting” Food Additives and Contaminants: Part A, 33, 225-235 (2016)
“Comparative analysis of flagellin glycans among pathovars of phytopathogenic Pseudomonas syringae” Carbohydrate Research, 375, 100-104 (2013)
“Monitoring of acrylamide concentrations in potato chips in Japan between 2006 and 2010” Food Additives and Contaminants: Part A, 29, 1212-1218 (2012)