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Faculty Information
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Present specialized field
Academic background
Business career
Book and thesis
Academic conference presentation
Subject
Developed teaching materials, textbooks, reference books
E-Mail Address
Home Page
(Last updated : 2024-11-20 16:18:22)
KUROTOBI Tomoka
Hiroshima shudo University The Faculty of Health Sciences
Associate Professor
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Present specialized field
●Specialized field
Food science, Eating habits
●Keyword
●The main research themes
●Capable of joint research and research consultation content
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Academic background
1.
2015/10~2018/09
Hiroshima University Graduate School, Division of Biophere Sciences 〔Doctoral course〕 Completed
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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
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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
Enhancement of salty taste by the addition of oils based on a "time-intensity" analysis (Collaboration) 2020/12
5.
Thesis
Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market (Collaboration) 2017/11
6.
Thesis
Inhibitory Effects of Strawberry and Blueberry Fruits and Jams on Mammalian DNA Polymerase Activity and Inflammatory Response (Collaboration) 2013/07
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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
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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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Committee, working group
1.
2024/04
2.
2024/04
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Developed teaching materials, textbooks, reference books
1.
2020/04
Contribution Type : 単著
2.
2020/04
Contribution Type : 単著
3.
2020/04
Contribution Type : 単著
4.
2021/04
Contribution Type : 単著
5.
2021/04
Contribution Type : 単著
6.
2021/09
Contribution Type : 単著
7.
2021/09
Contribution Type : 単著
8.
2021/11
Contribution Type : 単著
9.
2022/04
Contribution Type : 単著
10.
2022/04
Contribution Type : 単著
11.
2022/04
Contribution Type : 単著
12.
2022/04
Contribution Type : 単著
13.
2022/04
Contribution Type : 単著
14.
2022/09
Contribution Type : 単著
15.
2022/09
Contribution Type : 単著
16.
2022/11
Contribution Type : 単著
17.
2023/04
Contribution Type : 単著
18.
2023/04
Contribution Type : 単著
19.
2023/04
Contribution Type : 単著
20.
2023/09
Contribution Type : 単著
21.
2023/09
Contribution Type : 単著
22.
2023/11
Contribution Type : 単著
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E-Mail Address
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Home Page
https://researchmap.jp/tomoka_kurotobi