Educe University Faculty Information

（Last updated : 2026-01-08 12:33:42）

KUROTOBI Tomoka
Hiroshima shudo University The Faculty of Health Sciences

Associate Professor

■ Present specialized field

●Specialized field
Food science, Eating habits
●Keyword
●The main research themes
●Capable of joint research and research consultation content

■ Academic background

2015/10～2018/09

■ Business career

1.	2021/04～2023/03	Hiroshima shudo University The Faculty of Health Sciences Assistant Professor
2.	2023/04～	Hiroshima shudo University The Faculty of Health Sciences Associate Professor

■ Book and thesis

1.	Thesis	Sensory analysis of sweetness in viscous solutions and gels with agar (Collaboration) 2023/11
2.	Thesis	A comparison of sensory evaluation and instrumental analysis for the texture of thickener solutions (Collaboration) 2022/09
3.	Thesis	Texture evaluation and control of commercially available strawberry jam based on physical properties (Collaboration) 2022/09
4.	Thesis	イチゴジャムの風味に及ぼす物理的特性の影響 (Collaboration) 2021/01
5.	Thesis	time-intensity法を用いた油添加による塩味強化への影響 (Collaboration) 2020/12
6.	Thesis	モデルイチゴジャムのテクスチャーに関する官能評価と機器分析の関係 (Collaboration) 2018/08
7.	Thesis	Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market (Collaboration) 2017/11
8.	Thesis	Inhibitory Effects of Strawberry and Blueberry Fruits and Jams on Mammalian DNA Polymerase Activity and Inflammatory Response (Collaboration) 2013/07
9.	Thesis	Glycemic Index and Postprandial Blood Glucose Response to Japanese Strawberry Jam in Normal Adults (Collaboration) 2010/06
10.	Other	Food texture evaluation to support an aging society (Single) 2025/08
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■ Academic conference presentation

1.	2024/09/07	Effect of different polysaccharide types and concentrations on sourness and textural properties
2.	2024/09/06	Experiments on various cooking methods and traditions of home cooking in JSCS Chugoku-Shikoku Branch ―Method for easy making low-sodium fermented pickles using Hiroshimana at home―
3.	2022/09/03	Examination of a new method for the texture characteristics of thickened liquids with different thickening agents

■ Subject

1.	Basic Analysis Experiment
2.	Basic Analysis Experiment
3.	Food Science Ⅰ
4.	Food Science Experiment Ⅰ
5.	Food Science Experiment Ⅰ
6.	Food Science II
7.	Graduate Seminar
8.	Graduation Foundation Seminar
9.	Seminar of Graduate Year
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■ Developed teaching materials, textbooks, reference books

■ E-Mail Address

■ Home Page