Introduction_lab│Agrifood Proc Eng Lab

abot Agricultural and Food Process Engineering

Introduction of the Laboratory

What you had today might be reslted in our research effort.

To those people who would study in our laboratory

The laboratory of Agricultural and Food Process Engineering is aiming to provide high quality and safe agricultural commodities and processed foods to all over the world. We are investigating various techniques that enable to ensure safety and good taste of the foods. If you are interested in the studies on food safety and quality, you are greatly welcomed. Let's enjoy and do hard work with us to improve our food system. Please feel free to contact with us.

To researchers

The laboratory of Agricultural and Food Process Engineering has been mainly studying post-harvest technologies on grains such as rice and wheat as well as fresh produce. We are also developing various sensing techniques using near infra red spectroscopy for quality evaluation of grains and other agricultural commodities. In addition, recently we are studying and developing predictive kinetic and stochastic models for microbial growth and/or inactivation to ensure microbial food safety. Since we aim to contribute to improving food industry, please let us know your precious opinions. We always welcome your proposal for collaborative studies.

Professor

Shige Koseki

The histrory

Agricultural & Food Process Engineering

The histroy of the laboratory

Current (6th genration) laboratory

Professor Shige Koseki（2020~）

Development of high-quality preparation, storage and distribution techniques of various fruits or vegetables, the development of sensing technology quality assessment and the prediction microbiology is a technique for predicting the microbiological safety based on quantitative evaluation based We are developing safety assurance technology. In recent years, we have been making full use of computational methods such as Bayesian statistics and machine learning to evaluate and ensure the microbiological safety of foods, and to develop methods for predicting changes in the quality of fruits and vegetables. We look forward to hearing your opinions and criticisms in order to promote research that will be of use to you.

The fifth term of the lab.

Professor Shuso Kawamura (2013~2019)

The studies on grain storage and quality evaluation of grain mainly rice including rough, brown and polished rice have been continued. Thermal and/or non-thermal inactivation of spoilage and/or pathogenic bacteria was investigated continuously. In addition, predictive modeling of microbial behavior in food has been investigated.

The forth term of the lab.

Professor Toshinori Kimura (2005~2012)

The studies on grains storage and quality evaluation of rice have been continued. Also, thermal inactivation of spoilage bacteria using ohmic heating was investigated continuously. In addition, utilization of bio-mass, and rice flour has been conducted. The research focus was expanded.

The third term of the lab.

Professor Kazuhiko Itoh (1987~2004)

Research area was expanded extensively. Post-harvest technologies regarding fresh produce have been launched during this term. Furthermore, quality evaluation of grains, produce, and milk was investigated by using near-infra red spectroscopy. In particular, we enabled to do continuous measurement of milk quality during milking. Microbial inactivation techniques have been also investigated by using electrolyzed water and ohmic heating.

The second stage of the lab.

Professor Yoshinori Ikeuchi (1979~1986)

During this term, new research subject regarding composting of dairy manure had been launched. The studies on grain storage and sorting had been continued.

The first stage of foundation of lab.

Professor Tomiho Yoshida（1966〜1978）

The laboratory was established on 1966 by leading of Professor Yoshida. The main research subject was investigation of drying technique of grains mainly rice. The studies on grains in particular rice has been studying so far for over 40 years of period.