Faculty - WATANABE Takashi |

（Last updated : 2024-04-09 14:10:37）

WATANABE Takashi

Department / Course College of Bioscience and Biotechnology Department of Food and Nutritional Sciences

Graduate School of Bioscience and Biotechnology Department of Bioscience and Biotechnology

Office for the Coordination of Clinical Practicums Center for Registered Dietitian Practicum Support

Job Associate Professor

Academic background
2005/10～2008/09	Graduate School of Biosphere Science Hiroshima University
2003/04～2005/03	Social and Environmental Engineering Graduate School of Engineering Hiroshima University
1999/04～2003/03	Cluster 4 (Social and Environmental Engineering) Faculty of Engineering Hiroshima University

Business career
2024/04 ～	Chubu University
2014/04 ～ 2016/03	National Institute for Agro-Environmental Sciences
2011/04 ～ 2014/03	Japan Society for the Promotion of Science
2010/06 ～ 2011/03	National Institute for Agro-Environmental Sciences
2008/10 ～ 2009/05	National Research Institute of Brewing

Belonging society
	JAPAN SOCIETY OF CIVIL ENGINEERS
	JAPAN SOCIETY ON WATER ENVIRONMENT
	The Society for Biotechnology, Japan
	JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY
	BREWING SOCIETY OF JAPAN

Present specialized field
醸造学, Applied microbiology , 生物工学, 農芸化学, Biofunction and bioprocess engineering, Applied microbiology

Book and thesis
Papers	A unique case in which Kimoto-style fermentation was completed with Leuconostoc as the dominant genus without transitioning to Lactobacillus. Journal of bioscience and bioengineering 135 (6),pp.451-457 2023/06
Papers	Investigation of tasting image of "Gunma's liquor" using a taste sensing system,pp.7-12 2023/05
Papers	Breeding of non-foaming Gunma G1 yeasts to produce high-quality sake,pp.56-61 2023/05
Papers	Study on the mechanism to repress the canavanine sensitivity of Gunma KAZE yeast,pp.62-67 2023/05
Papers	Experimental production of fermentation foods brewed by Gunma grape yeasts,pp.21-26 2023/05
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Academic conference presentation
2023/03	Impacts of Kuratsuki microbes as a community structure through an interaction between sake brewing and the built environment of a brewery
2019/03/05	生分解性プラスチック分解酵素を高生産するPseudozyma antarcticaセルフクローニング株の構築 (日本農芸化学会大会講演要旨集(Web))
2018/09/10	酵母エキスを用いて拡大培養した清酒酵母による試験醸造 (日本醸造学会大会講演要旨集)
2018/08/22	氷温域での長期保存が純米大吟醸酒の香味・酒質に与える影響 (日本食品科学工学会大会講演集)
2018/03/05	酵母エキスを用いた清酒酵母拡大培養用の培地の検討 (日本農芸化学会大会講演要旨集(Web))
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