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Ogawa, Takenobu

Graduate School of Agriculture, Division of Food Science and Biotechnology Assistant Professor

Ogawa, Takenobu
list
    Last Updated :2023/10/16

    Basic Information

    Faculty

    • 農学部

    Email Address

    • Email Address

      ogawa.takenobu.6vkyoto-u.ac.jp

    Academic Degree

    • 修士(農学)(京都大学)
    • 博士(農学)(京都大学)

    Academic Resume (Graduate Schools)

    • 京都大学, 大学院農学研究科修士課程食品生物科学専攻, 修了
    • 京都大学, 大学院農学研究科博士後期課程食品生物科学専攻, 修了

    Academic Resume (Undergraduate School/Majors)

    • 京都大学, 農学部食品生物科学科, 卒業

    High School

    • High School

      茨城県立水戸第一高等学校

    Research History

    • From Oct. 2023, To Present
      the Science Council of Japan, Associate Member
    • From Apr. 2022, To Present
      Kyoto University FOREST Principal Investigator
    • From Oct. 2016, To Present
      京都大学大学院農学研究科 助教
    • From Apr. 2014, To Sep. 2016
      日本学術振興会特別研究員(PD)
    • From Apr. 2011, To Mar. 2014
      日本学術振興会特別研究員(DC1)

    ID,URL

    researchmap URL

    list
      Last Updated :2023/10/16

      Research

      Research Areas

      • Life sciences, Food sciences

      Papers

      • 大学で食品工学の研究に取り組む意味とは
        小川剛伸
        日本食品工学会誌, 2023, Invited
      • A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during non-isothermal cooking
        Shuji Adachi; Takenobu Ogawa
        Food Sci. Technol. Res., 2023, Peer-reviewed, Last author
      • Elucidation of the mechanism by which the internal structure of food controls the quality
        T. Ogawa
        Biosci. Biotechnol. Biochem., 2023, Peer-reviewed, Invited, Lead author, Corresponding author
      • AIを活用した食品テクスチャー計測とデザイン
        小川剛伸
        食品と開発, 2023, Invited, Lead author, Corresponding author
      • 人工知能を用いた食品の高品質化への挑戦
        小川剛伸
        FFI J., 2022, Invited, Lead author, Corresponding author
      • 透明にすることで“見える”食品の内部構造
        小川剛伸
        化学と生物, 2022, Lead author, Corresponding author
      • AIを用いて食感を生み出す鍵を探す
        小川剛伸
        アグリバイオ, 2022, Invited, Lead author, Corresponding author
      • Visualization of food texture by optical clearing
        小川剛伸
        アグリバイオ, 2021, Invited, Lead author, Corresponding author
      • Revealing 3D structure of gluten in wheat dough by optical clearing imaging
        T. Ogawa; Y. Matsumura
        Nature Communications, 2021, Peer-reviewed, Lead author, Corresponding author
      • Phase behavior of a binary mixture of rapeseed and soybean oils
        Y. Miyagawa; H. Nagamizu; T. Ogawa; S. Adachi
        Food Science and Technology Research, 2021, Peer-reviewed
      • Drying and Rehydration Kinetics of Noodles
        Takenobu OGAWA
        Japan Journal of Food Engineering, 15 Mar. 2020, Invited, Lead author, Corresponding author
      • Phase Behavior of Binary Mixtures of Tripalmitin, Triolein, and Trilinolein
        H. Nagamizu; Y. Miyagawa; T. Ogawa; S. Adachi
        Food Science and Technology Research, 2020, Peer-reviewed
      • Visualization of the Three-dimensional Structure inside Noodles by Clearing and Prediction of Food Texture using Artificial Intelligence
        T. Ogawa
        FFI J., 2019, Invited, Lead author, Corresponding author
      • Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch
        K. Katsuki; T. Ogawa; S. Adachi
        Starch/Staerke, 01 May 2018, Peer-reviewed
      • An accelerated method for estimating the dispersion stability of mayonnaise by oil-water separation under reduced pressure
        Y. Miyagawa; T. Ogawa; S. Adachi
        J. Ame. Oil Chem. Soc., 2018, Peer-reviewed
      • Molecular analysis of the polymeric glutenins in the wheat gluten with gliadin-like characteristics by the ammonia dispersion
        T. Murakami; T. Nishimura; T. Ogawa; N. Kitabatake; F. Tani
        Food Sci. Technol. Res., 2018, Peer-reviewed
      • Detection of cracks in dried spaghetti using transmission images
        T. Ogawa; S. Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Apr. 2017, Peer-reviewed
      • A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera
        T. Ogawa; S. Adachi
        FOOD SCIENCE AND TECHNOLOGY RESEARCH, Mar. 2017, Peer-reviewed
      • デジカメで探るパスタの加工条件とおいしさ
        小川剛伸; 安達修二
        食品加工技術, 2017, Invited
      • Drying and rehydration of pasta
        T. Ogawa; S. Adachi
        DRYING TECHNOLOGY, 2017, Peer-reviewed
      • Effects of drying temperature and relative humidity on spaghetti characteristics
        T. Ogawa; A. Chuma; U. Aimoto; S. Adachi
        DRYING TECHNOLOGY, 2017, Peer-reviewed
      • Kinetics on the turbidity change of wheat starch during its retrogradation
        Soma Fukuzawa; Takenobu Ogawa; Kyuya Nakagawa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Aug. 2016, Peer-reviewed
      • Water Sorption Kinetics of Gluten-added Wheat Noodle
        Soma Fukuzawa; Takenobu Ogawa; Kyuya Nakagawa; Shuji Adachi
        FOOD SCIENCE AND TECHNOLOGY RESEARCH, Jul. 2016, Peer-reviewed
      • Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch
        Soma Fukuzawa; Takenobu Ogawa; Kyuya Nakagawa; Shuji Adachi
        INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Jun. 2016, Peer-reviewed
      • Moisture distribution and texture of spaghetti rehydrated under different conditions
        Takenobu Ogawaa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Apr. 2016, Peer-reviewed
      • Destabilization of mayonnaise induced by lipid crystallization upon freezing
        Yayoi Miyagawa; Takenobu Ogawa; Kyuya Nakagawa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Apr. 2016, Peer-reviewed
      • Changes in color and texture of wheat noodles during chilled storage
        Soma Fukuzawa; Takenobu Ogawa; Kyuya Nakagawa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2016, Peer-reviewed
      • Effects of Vegetable Oil Type and Lipophilic Emulsifiers on the Induction Period of Fat Crystallization
        Yayoi Miyagawa; Takenobu Ogawa; Kyuya Nakagawa; Shuji Adachi
        JOURNAL OF OLEO SCIENCE, Nov. 2015, Peer-reviewed
      • Characterization of Spaghetti Prepared Under Different Drying Conditions
        Takenobu Ogawa; Asako Chuma; Utano Aimoto; Shuji Adachi
        JOURNAL OF FOOD SCIENCE, Sep. 2015, Peer-reviewed
      • Effects of relaxation of gluten network on rehydration kinetics of pasta
        Takenobu Ogawa; Ayako Hasegawa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Nov. 2014, Peer-reviewed
      • Effects of drying conditions on moisture distribution in rehydrated spaghetti
        Takenobu Ogawa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Aug. 2014, Peer-reviewed
      • Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing
        Takenobu Ogawa; Shuji Adachi
        FOOD AND BIOPROCESS TECHNOLOGY, May 2014, Peer-reviewed
      • Water Sorption Kinetics of Wheat Noodle with Different Diameters
        Takao Roppongi; Takenobu Ogawa; Shuji Adachi
        FOOD SCIENCE AND TECHNOLOGY RESEARCH, Mar. 2014, Peer-reviewed
      • How to draw figures using Microsoft Office® 2013
        T. Ogawa; P. Khuwijitjaru; S Adachi
        Silpakorn U. Sci. Tech. J., 2014, Peer-reviewed
      • Figure drawing using microsoft office® 2013
        Takenobu Ogawa; Shuji Adachi
        Japan Journal of Food Engineering, 2014, Peer-reviewed
      • 食品加工の科学と工学-小麦粉製品を例として-
        小川 剛伸; 安達 修二
        化学と生物, 2014, Peer-reviewed
      • Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions
        Takenobu Ogawa; Satoshi Koizumi; Shuji Adachi
        FOOD AND BIOPRODUCTS PROCESSING, Jan. 2014, Peer-reviewed
      • Effect of surface roughness on rehydration kinetics of spaghetti
        Takenobu Ogawa; Shuji Adachi
        Japan Journal of Food Engineering, 2014, Peer-reviewed
      • Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour
        Ayako Hasegawa; Takenobu Ogawa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Jul. 2013, Peer-reviewed
      • Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies
        Masashi Yoshino; Takenobu Ogawa; Shuji Adachi
        JOURNAL OF FOOD SCIENCE, Apr. 2013, Peer-reviewed
      • Effect of Salts on the Water Sorption Kinetics of Dried Pasta
        Takenobu Ogawa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Feb. 2013, Peer-reviewed
      • Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions
        Utano Aimoto; Takenobu Ogawa; Shuji Adachi
        FOOD SCIENCE AND TECHNOLOGY RESEARCH, Jan. 2013, Peer-reviewed
      • Shrinkage and tensile stress of sheet-like and cylindrical pastas with various moisture contents
        Naho Mizuno; Takenobu Ogawa; Shuji Adachi
        Food Bioscience, 2013, Peer-reviewed
      • Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions
        Ayako Hasegawa; Takenobu Ogawa; Shuji Adachi
        BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, Nov. 2012, Peer-reviewed
      • Moisture Sorption Isotherm of Durum Wheat Flour
        Asako Chuma; Takenobu Ogawa; Takashi Kobayashi; Shuji Adachi
        FOOD SCIENCE AND TECHNOLOGY RESEARCH, Sep. 2012, Peer-reviewed
      • Prediction of pasta drying process based on a thermogravimetric analysis
        Takenobu Ogawa; Takashi Kobayashi; Shuji Adachi
        JOURNAL OF FOOD ENGINEERING, Jul. 2012, Peer-reviewed
      • Water sorption kinetics of spaghetti at different temperatures
        T. Ogawa; T. Kobayashi; S. Adachi
        FOOD AND BIOPRODUCTS PROCESSING, Apr. 2011, Peer-reviewed
      • Figure Drawing Using Microsoft Excel and PowerPoint
        Takenobu Ogawa; Shuji Adachi
        japan journal of food engineering, 2011, Peer-reviewed

      Misc.

      • マウス腸オルガノイドを用いた微量栄養素の消化管内作用の解析
        湯浅 ほのか; 安宅 由佳; 小川 剛伸; 桝田 哲哉; 大木 淳子; 岩槻 健; 谷 史人
        日本農芸化学会2020年度大会, Mar. 2020
      • セルロースナノファイバーの経口投与が糖質と脂質の吸収に及ぼす影響
        松田玲奈; 山野上実希; 小川剛伸; 谷 史人
        日本食品科学工学会第2回関西支部大会, Oct. 2019
      • バーチャル・リアリティーで体現した食品内部の3次元ミクロ構造
        小川剛伸; 谷史人
        日本食品科学工学会第66回大会, Aug. 2019, Lead author
      • 透明化手法を用いた米粒タンパク質の3次元分布の可視化
        菊池茂花; 小川剛伸; 谷史人
        日本食品科学工学会第66回大会, Aug. 2019
      • 蛍光標識したセルロースナノファイバーの消化管内動態の可視化
        山本彩葉; 小川剛伸; 谷史人
        日本食品科学工学会第66回大会, Aug. 2019
      • Redispersion of dried cellulose nanofibers in the presence of trehalose
        N. Popuang; T. Ogawa; F. Tani
        2019 International Conference on Nanotechnology for Renewable Materials, Jun. 2019
      • セルロースナノファイバー経口摂取が消化管内環境に及ぼす影響
        山野上実希; 中山裕介; 森島美千代; 桝田哲哉; 塚原隆充; 井上 亮; 小川剛伸; 谷 史人
        第24回 HINDGUT CLUB JAPANシンポジウム, Dec. 2018
      • 人工甘味料の長期摂取が腸管粘膜恒常性に及ぼす影響
        安宅由佳; 西田空; 近藤宏哉; 小川剛伸; 桝田哲哉; 谷史人
        日本食品科学工学会第1回関西支部大会, Nov. 2018
      • 消化管上皮においてずり応力を感知する受容体の同定
        志村大智; 上田早希; 道端良之介; 小川剛伸; 桝田哲哉; 谷史人
        日本食品科学工学会第1回関西支部大会, Nov. 2018
      • 腸管上皮ムチン産生細胞におけるATPシグナル
        C. Tiravibulsin; 湯浅ほのか; 安宅由佳; 小川剛伸; 桝田哲哉; 谷史人
        日本食品科学工学会第1回関西支部大会, Nov. 2018
      • Dehydration of cellulose nanofibers in the presence of trehalose
        N. Popuang; T. Ogawa; F. Tani
        日本食品科学工学会第65回大会, Aug. 2018
      • 消化管内挙動の解析に向けた食物繊維の蛍光標識化
        山本彩葉; Chavis Tiravibulsin; 小川剛伸; 谷史人
        日本食品科学工学会第65回大会, Aug. 2018
      • 人工知能は食感を予測できるか? -麺内部の3次元ミクロ構造からの食感の予測-
        小川剛伸; 谷史人
        日本農芸化学会2018年度(平成30年度)大会, Mar. 2018
      • セルロースナノファイバー経口摂取による消化管内環境の変遷
        谷史人; 中山裕介; 山野上実希; 森島美千代; 桝田哲也; 塚原隆充; 井上亮; 小川剛伸
        日本農芸化学会2018年度(平成30年度)大会, Mar. 2018
      • Butyrophilin ecto-domain of milk fat globule membrane promotes mucin production from the intestinal epithelial cells
        Takenobu Ogawa; Hyejin Namgung; Yuki Kuwana; Ayami Furue; Tetsuya Masuda; Nobuaki Shirai; Fumito Tani
        IUNS 21st ICN International Congress of Nutrition, Oct. 2017, Peer-reviewed
      • Compatibility of nano-fibrillated cellulose to the physiological homeostasis in the gastrointestinal tract
        ○Fumito Tani; Yusuke Nakayama; Miki Yamanoue; Takenobu Ogawa; Michiyo Morishima; Kentaro Abe; Tetsuya Masuda; Takamitsu Tsukahara; Eisaku Kondo; Hiroyuki Yano
        IUNS 21st ICN International Congress of Nutrition, Oct. 2017, Peer-reviewed
      • ずり応力に対する消化管組織由来の細胞応答
        志村大智; 上田早希; 道端良之介; 小川剛伸; 桝田哲哉; 谷史人
        第40回日本バイオレオロジー学会年会, May 2017
      • The biocompatibility of cellulose nanofibers in the gastrointestinal functions
        中山裕介; 山野上実希; 森島美千代; 小川剛伸; 桝田哲哉; 谷史人
        日本農芸化学会2017年度大会, Mar. 2017

      Presentations

      • AI を用いた食品の品質予測と品質を支配する機構の解明
        小川剛伸
        日本農芸化学会2023年度大会・農芸化学分野における『視る・創る』イノベーションへの挑戦, Mar. 2023, Invited
      • 食品テクスチャーのAIによるデザイン
        小川剛伸
        食品開発展2022記念セミナー, Oct. 2022, Invited
      • 食品の内部構造の可視化と食感予測
        小川剛伸
        第33回食品ハイドロコロイドシンポジウム, Sep. 2022, Invited
      • 水とグルテンが麺の食感を支配する機構の解明-色変化と透明化により食感を可視化する-
        小川剛伸
        日本食品科学工学会第13回研究小集会, Aug. 2022, Invited
      • AIを用いた食感デザイン~透明にした麺から食感を予測する~
        小川剛伸
        京大テックフォーラム, Dec. 2021, Invited
      • 人工知能を用いた美味しさのデザイン
        小川剛伸
        京都大学インダストリアルデイ2021-XR, Aug. 2021, Invited
      • 3次元イメージングと人工知能を用いた麺の食感解析への挑戦
        小川剛伸
        Cereals & Grains Association日本支部, 11 Jun. 2021, Invited
      • AIによる食感デザインの可能性
        小川剛伸
        サイエンスフォーラム オンライン講習会, 10 Mar. 2021, Invited
      • 食品のテクスチャーデザイン
        小川剛伸
        同志社女子大学食物学特別講義, Aug. 2020, Invited
      • フードプロセス論
        小川剛伸
        帝塚山大学集中講義, Aug. 2020, Invited
      • 透明化によるグルテン三次元構造の可視化とAIを用いた食感予測
        小川剛伸
        第11回グルテン研究会, 16 Oct. 2019, Invited
      • フードプロセス論
        小川剛伸
        帝塚山大学集中講義, Aug. 2019, Invited
      • 人工知能を用いた麺の食感分析
        小川剛伸
        第37回九州分析化学若手の会, Jul. 2019, Invited
      • AI(人工知能)は食感を予測できるか?
        小川 剛伸
        サイエンスフォーラム 食感の適切な評価手法を求めて, 25 Jan. 2019, Invited
      • 透明にすることで“見える”麺内のグルテン構造と食感
        小川 剛伸
        日本食品科学工学会第65回大会シンポジウム, 24 Aug. 2018, Invited
      • 食品のテクスチャーデザイン
        小川 剛伸
        同志社女子大学食物学特別講義, Aug. 2018, Invited
      • パスタのおいしさと物性
        小川剛伸
        油脂物性フォーラム2017, 17 Nov. 2017, Invited
      • 麺の食感を支配する因子の分析
        小川剛伸
        食品分析シンポジウム, 06 Sep. 2017, Invited
      • 可視化によるパスタ等麺類の解析
        小川 剛伸
        第57回澱粉研究懇談会, 26 May 2017, Invited
      • 麺内部の水分分布とデンプン・タンパク質の三次元構造 ~色変化と透明化に基づく計測法の開発~
        小川 剛伸
        日本食品工学会第17回年次大会 シンポジウム, 05 Aug. 2016, Invited
      • 食品を創る基礎科学 -美味しいパスタを造るには?-
        小川剛伸
        京都女子大学 特別講義, 01 Jul. 2016, Invited
      • パスタ内の水の移動メカニズム
        小川剛伸; 安達修二
        第42回食品の物性に関するシンポジウム, 15 Sep. 2015, Invited
      • Drying Technology in Food Processing
        T. Ogawa; S. Adachi, Contributor, (Section 3, Chapter 18: Drying of Pasta)
        Elsevier, 2023
      • Rheology on biological softmater: fundamentals and applications
        T. Ogawa; S. Adachi, Contributor, Part II Chapter 5
        Springer, 2017, Not refereed

      Industrial Property Rights

      • 63/160,269, Optical clearing reagent for carbohydrate-containing sample and optical method
        Takenobu Ogawa; Yasuki Matsumura
      • 特許6164804, 特開2013-257219, 特願2012-133478, 表面形状測定装置及び方法
        安達修二; 小林敬; 小川剛伸; 大村雅人; 樋口雅弘; 前田竜郎
      • 特許5710408, 特開2013-24641, 特願2011-157877, 麺類のクラック検出装置、クラック検出方法および分別システム
        安達修二; 小林敬; 小川剛伸; 大村雅人; 樋口雅弘; 前田竜郎
      • 特許5654422, 特開2013-24642, 特願2011-157878, 麺類の水分分布測定装置及び方法
        安達修二; 小林敬; 小川剛伸; 大村雅人; 樋口雅弘; 前田竜郎

      Awards

      • 25 Nov. 2022
        The Foundation of Agricultural Science of Japan, Japan Prize in Agricultural Sciences, Achievement Award for Young Scientists
      • 15 Mar. 2022
        Japan Society for Bioscience, Biotechnology, and Agrochemistry, 農芸化学奨励賞(2022年度)
      • 08 Mar. 2022
        公益財団法人 安藤スポーツ・食文化振興財団 食創会, 安藤百福賞発明発見奨励賞(第26回)
      • 07 Aug. 2019
        Japan Society for Food Engineering, 日本食品工学会奨励賞(2018年度)
      • 27 Mar. 2018
        Japan Society for Bioscience, Biotechnology, and Agrochemistry, Hot Topics Award at Annual Meeting of JSBBA 2018
      • 03 Feb. 2017
        Inoue Foundation for Science, Inoue Research Award for Young Scientists
      • 06 Apr. 2016
        Japan Society for Bioscience, Biotechnology, and Agrochemistry, Hot Topics Award at Annual Meeting of JSBBA 2016

      Media Coverage

      • グルテンの構造を可視化する麺の透明化技術を開発 -グルテンの構造の違いが食感の差を生むー
        milsil(国立科学博物館発行雑誌), 2023, Pr
      • 未来の起源
        TBSテレビ, Mar. 2017, Media report
      • グルテン3次元計測 透明+蛍光で麺内部可視化
        日本食品化学新聞, Aug. 2016, Paper
      • 麺のコシの強さ 構造「見える化」
        日本経済新聞, Jun. 2016, Paper

      External funds: Kakenhi

      • 咀嚼時の食品の変形・破断挙動が食感と心地良さを生み出す機構の解明
        Grant-in-Aid for Early-Career Scientists
        Basic Section 38050:Food sciences-related
        Kyoto University
        小川 剛伸
        From 01 Apr. 2021, To 31 Mar. 2024, Granted
        内部構造;食感;美味しさ;イメージング;グルテン
      • 簡易迅速な尿中低分子バイオマーカー計測による疾病診断技術基盤の構築
        Grant-in-Aid for Scientific Research (B)
        Basic Section 90110:Biomedical engineering-related
        Kyushu University
        田中 充
        From 01 Apr. 2021, To 31 Mar. 2024, Granted
        バイオマーカー;質量分析;がん;がん診断;ラマン分光
      • Predicting food quality using artificial intelligence
        Grant-in-Aid for Early-Career Scientists
        Basic Section 38050:Food sciences-related
        Kyoto University
        Takenobu Ogawa
        From 01 Apr. 2018, To 31 Mar. 2021, Project Closed
        AI;品質;食感;イメージング;構造;透明化;グルテン;可視化;人工知能;微細構造;麺;品質の予測;画像処理;品質推定;生理機能性
      • パスタ中での水分の移動機構の解明に基づく高品質な乾燥食品の新規製造指針
        Grant-in-Aid for JSPS Fellows
        Kyoto University
        From 25 Apr. 2014, To 31 Mar. 2017, Project Closed
        パスタ;3次元構造;透明化;食感;品質評価;グルテン;食品;製造;麺;乾燥

      External funds: others

      • 創発的研究支援事業
        科学技術振興機構(JST)
        From 01 Apr. 2022
        代表(小川剛伸)
      • 未来社会創造事業
        科学技術振興機構(JST)
        From 01 Apr. 2023, To 31 Mar. 2028
      • 官民による若手研究者発掘支援事業費助成金(2023年度分)
        経済産業省
        From 01 Apr. 2023, To 31 Mar. 2024
        代表(小川剛伸)
      • 官民による若手研究者発掘支援事業費助成金(2022年度分)
        経済産業省
        From 01 Apr. 2022, To 31 Mar. 2023
        代表(小川剛伸)
      • 公益財団法人 浦上食品・食文化振興財団 学術研究助成
        From 01 Oct. 2021, To 31 Mar. 2023
        代表(小川剛伸)
      • 公益財団法人 食生活研究会
        From 01 Apr. 2020, To 31 Mar. 2021
        代表(小川剛伸)
      • 公益財団法人 飯島藤十郎記念食品科学振興財団 個人研究助成 (2019年度分)
        From 01 Apr. 2019, To 31 Mar. 2020
        代表(小川剛伸)
      • 公益財団法人 飯島藤十郎記念食品科学振興財団 個人研究助成(2018年度分)
        From 01 Apr. 2018, To 31 Mar. 2019
        代表(小川剛伸)
      • 公益財団法人 東洋食品研究所 研究助成
        From 01 Apr. 2017, To 31 Mar. 2018
        代表(小川剛伸)
      • 公益財団法人 サッポロ生物科学振興財団 研究助成
        From 01 Apr. 2017, To 31 Mar. 2018
        代表(小川剛伸)
      list
        Last Updated :2023/10/16

        Education

        Teaching subject(s)

        • From 01 Apr. 2023, To 31 Mar. 2024
          Seminar on Physical Chemistry
          7319, Fall, Faculty of Agriculture, 1
        • From 01 Apr. 2023, To 31 Mar. 2024
          Laboratory Course in Applied Microbiology
          3167, Fall, Faculty of Agriculture, 3
        • From 01 Apr. 2023, To 31 Mar. 2024
          Bioengineering Seminar2
          GB22, Year-long, Graduate School of Agriculture, 3
        • From 01 Apr. 2023, To 31 Mar. 2024
          Bioengineering Seminar1
          GB21, Year-long, Graduate School of Agriculture, 3
        • From 01 Apr. 2023, To 31 Mar. 2024
          Experimental Course in Bioengineering2
          GC22, Year-long, Graduate School of Agriculture, 6
        • From 01 Apr. 2023, To 31 Mar. 2024
          Experimental Course in Bioengineering1
          GC21, Year-long, Graduate School of Agriculture, 6
        • From 01 Apr. 2023, To 31 Mar. 2024
          Food Engineering II
          7234, Spring, Faculty of Agriculture, 2
        • From 01 Apr. 2022, To 31 Mar. 2023
          Advanced Course of Bioengineering
          GA34, Fall, Graduate School of Agriculture, 1
        • From 01 Apr. 2022, To 31 Mar. 2023
          Bioengineering Seminar1
          GB21, Year-long, Graduate School of Agriculture, 3
        • From 01 Apr. 2022, To 31 Mar. 2023
          Experimental Course in Bioengineering1
          GC21, Year-long, Graduate School of Agriculture, 6
        • From 01 Apr. 2022, To 31 Mar. 2023
          Experimental Course in Bioengineering2
          GC22, Year-long, Graduate School of Agriculture, 6
        • From 01 Apr. 2022, To 31 Mar. 2023
          Bioengineering Seminar2
          GB22, Year-long, Graduate School of Agriculture, 3
        • From 01 Apr. 2022, To 31 Mar. 2023
          Seminar on Physical Chemistry
          7319, Fall, Faculty of Agriculture, 1
        • From 01 Apr. 2022, To 31 Mar. 2023
          Food Engineering II
          7234, Spring, Faculty of Agriculture, 2
        • From 01 Apr. 2022, To 31 Mar. 2023
          Laboratory Course in Applied Microbiology
          3167, Fall, Faculty of Agriculture, 3
        • From Apr. 2017, To Mar. 2018
          Laboratory Course in Food Biotechnology
          Spring, 農学部
        • From Apr. 2018, To Mar. 2019
          Experimental Course in Bioengineering1
          Year-long, 農学研究科
        • From Apr. 2018, To Mar. 2019
          Experimental Course in Bioengineering2
          Year-long, 農学研究科
        • From Apr. 2018, To Mar. 2019
          Bioengineering Seminar1
          Year-long, 農学研究科
        • From Apr. 2018, To Mar. 2019
          Bioengineering Seminar2
          Year-long, 農学研究科
        • From Apr. 2018, To Mar. 2019
          Laboratory Course in Food Biotechnology
          Spring, 農学部
        • From Apr. 2018, To Mar. 2019
          Experimental Course in Food and Environmental Sciences1
          Year-long, 農学研究科
        • From Apr. 2018, To Mar. 2019
          Experimental Course in Food and Environmental Sciences2
          Year-long, 農学研究科
        • From Apr. 2018, To Mar. 2019
          Food and Environmental Sciences Seminar1
          Year-long, 農学研究科
        • From Apr. 2018, To Mar. 2019
          Food and Environmental Sciences Seminar2
          Year-long, 農学研究科
        • From Apr. 2019, To Mar. 2020
          Fundamental Chemical Experiments
          Spring, 全学共通科目
        • From Apr. 2019, To Mar. 2020
          Seminar on Physical Chemistry
          Fall, 農学部
        • From Apr. 2019, To Mar. 2020
          Experimental Course in Bioengineering1
          Year-long, 農学研究科
        • From Apr. 2019, To Mar. 2020
          Experimental Course in Bioengineering2
          Year-long, 農学研究科
        • From Apr. 2019, To Mar. 2020
          Bioengineering Seminar1
          Year-long, 農学研究科
        • From Apr. 2019, To Mar. 2020
          Bioengineering Seminar2
          Year-long, 農学研究科
        • From Apr. 2019, To Mar. 2020
          Food Engineering II
          Spring, 農学部
        • From Apr. 2019, To Mar. 2020
          Laboratory Course in Food Biotechnology
          Spring, 農学部
        • From Apr. 2019, To Mar. 2020
          Experimental Course in Food and Environmental Sciences1
          Year-long, 農学研究科
        • From Apr. 2019, To Mar. 2020
          Experimental Course in Food and Environmental Sciences2
          Year-long, 農学研究科
        • From Apr. 2019, To Mar. 2020
          Food and Environmental Sciences Seminar1
          Year-long, 農学研究科
        • From Apr. 2019, To Mar. 2020
          Food and Environmental Sciences Seminar2
          Year-long, 農学研究科
        • From Apr. 2020, To Mar. 2021
          Seminar on Physical Chemistry
          Spring, 農学部
        • From Apr. 2020, To Mar. 2021
          Advanced Course of Bioengineering
          Fall, 農学研究科
        • From Apr. 2020, To Mar. 2021
          Experimental Course in Bioengineering1
          Year-long, 農学研究科
        • From Apr. 2020, To Mar. 2021
          Experimental Course in Bioengineering2
          Year-long, 農学研究科
        • From Apr. 2020, To Mar. 2021
          Bioengineering Seminar1
          Year-long, 農学研究科
        • From Apr. 2020, To Mar. 2021
          Bioengineering Seminar2
          Year-long, 農学研究科
        • From Apr. 2020, To Mar. 2021
          Food Engineering II
          Spring, 農学部
        • From Apr. 2020, To Mar. 2021
          Laboratory Course in Food Biotechnology
          Year-long, 農学部
        • From Apr. 2021, To Mar. 2022
          Laboratory Course in Applied Microbiology
          Fall, 農学部
        • From Apr. 2021, To Mar. 2022
          Seminar on Physical Chemistry
          Fall, 農学部
        • From Apr. 2021, To Mar. 2022
          Experimental Course in Bioengineering1
          Year-long, 農学研究科
        • From Apr. 2021, To Mar. 2022
          Experimental Course in Bioengineering2
          Year-long, 農学研究科
        • From Apr. 2021, To Mar. 2022
          Bioengineering Seminar1
          Year-long, 農学研究科
        • From Apr. 2021, To Mar. 2022
          Bioengineering Seminar2
          Year-long, 農学研究科
        • From Apr. 2021, To Mar. 2022
          Food Engineering II
          Spring, 農学部

        Student achievements: Awards

        • 優秀発表賞
          山崎博道, 日本食品工学会第23回年次大会, Sep. 2022
        • 優秀ポスター賞
          北川実奈, 日本食品科学工学会第18回若手の会, Aug. 2022
        • 優秀発表賞
          瀬良早香, 日本農芸化学会関西支部例会第519回講演会, Feb. 2022
        • 優秀賞
          菊池茂花, 日本食品科学工学会第15回若手の会, Aug. 2019

        Part-time lecturer

        • From 2022
          岡山大学
        • From 2018, To 2022
          同志社女子大学
        • From 2019, To 2021
          帝塚山大学
        list
          Last Updated :2023/10/16

          Administration

          Faculty management (title, position)

          • From 01 Apr. 2017, To 31 Mar. 2025
            動物実験委員会 委員

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