GRADUATE PROGRAM IN FOOD SCIENCE,
TOHOKU UNIVERSITY

Program Director
Tomonori Nochi

Tohoku University Graduate School of Agricultural Science・Professor

Animal Functional Morphology, Mucosal Immunology

Through your activities in GP-Food, you will have the opportunity to think about future food production on a global scale. The world needs the imagination of the young people who will lead the next generation. Expand your creativity to become the people who can design the food of the future.

Dean of Graduate School of Agricultural Science
Haruki Kitazawa

Tohoku University Graduate School of Agricultural Science・Professor

Livestock Food, Feed Immunology

Food is essential to human survival. Based on food science, we hope that you will spread your wings from Tohoku University through interdisciplinary research aimed at solving global food issues in the future.

Kan Sato

Tohoku University Graduate School of Agricultural Science・Professor

Animal Nutrition

The current programme offers a wide range of knowledge and values to share about food in the world. It will also give you ideas on how to develop your research. Let’s learn together.

Hitoshi Shirakawa

Tohoku University Graduate School of Agricultural Science・Professor

Nutritional Biochemistry, Molecular Nutrition

The field of health promotion through food has a long history of research, yet there are still significant issues that require resolution.
Through this program, I would like to address these issues together with you.

Cheryl Lynn Ames

Tohoku University Graduate School of Agricultural Science・Professor

International Marine Sciences

I came to Japan when I was a second-year student at Queens University in Canada. My master's degree is from the University of the Ryukyus and Ph.D. is from Univeristy of Maryland State College, USA. In 2019, I joined Tohoku University, where I research edible jellyfish and octopus species.

Masako Toda

Tohoku University Graduate School of Agricultural Science・Professor

Food Immunology, Molecular Allergology

The situation surrounding food is chaotic, and the world needs science-based initiative. Together with you, we make breakthroughs in food science that will lead to the future.

Masahiko Harata

Tohoku University Graduate School of Agricultural Science・Professor

Molecular Biology, Cell Biology, Application of synchrotron X-ray

I will contribute to the education and research of food science from the viewpoint of molecular biology and synchrotron X-ray.

Katsuhito Fuyuki

Tohoku University Graduate School of Agricultural Science・Professor

Food Policy, Food Distribution System

Let us build the society that “all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food” (FAO, 1996)

Satoshi Katayama

Tohoku University Graduate School of Agricultural Science・Professor

Fisheries Biology and Ecology

For the effective and sustainable use of marine resources, I am trying to reveal the fluctuation mechanism of coastal resources and to theorize the fisheries management strategy for them. In particular, I research age assessment using otoliths, migratory patterns, and mature spawning patterns of coastal fishes.

Mizuhiko Nihida

Tohoku University Graduate School of Agricultural Science・Professor

Soil and Fertilizer Science

Agriculture is all about fields where agricultural products are produced. There are many things in the fields that we have not yet understood.

Koki Homma

Tohoku University Graduate School of Agricultural Science・Professor

Crop Science

How to produce food” is the fundamental issue of us, but threaten by the social and climate changes. I would like to provide information and think together about the issue.

Kentaro Fujii

Tohoku University Graduate School of Agricultural Science・Visiting Professor

Masaya Yamamoto

Tohoku University Graduate School of Agricultural Science・Associate Professor

Plant Molecular Biology

I would like to contribute to plant breeding by understanding the molecular mechanisms in plant.

Toyonobu Fujii

Tohoku University Graduate School of Agricultural Science・Associate Professor

Marine Ecology, Environmental Management

My research interest centers on developing a unifying interdisciplinary approach for the study of marine socio-ecological system dynamics in order to efficiently understand, predict and manage marine environments and resources.

Chihiro Horigome

Tohoku University Graduate School of Agricultural Science・Associate Professor

Molecular Biology

My research focuses on the dynamics of chromatin during DNA repair, as well as the mechanisms underlying cellular senescence and rejuvenation. I am committed to mentoring and guiding the next generation of global leaders in food science research, fostering a broad and interdisciplinary perspective.

Yusuke Ohsaki

Tohoku University Graduate School of Agricultural Science・Associate Professor

Nutritional Physiology

My goal is to extend healthy life and develop strategies to prevent and treat disease through food ingredients and nutrients. I want to grow with you and welcome enthusiastic graduate students.

Keita Nishiyama

Tohoku University Graduate School of Agricultural Science・Associate Professor

Microbiology, Livestock Products

We aim to advance our understanding of how food affects human and animal health by studying the relationship between diet and the gut microbiome.

Tomoko Imoto

Tohoku University Graduate School of Agricultural Science・Associate Professor

Environmental Economics

Food and the environment are deeply interconnected. I research people’s food preferences, exploring who chooses certain foods and why they buy them. By clarifying these choices, I aim to create a society that realizes both sustainable eating and people’s happiness.

Asato Mizuki

Tohoku University Graduate School of Agricultural Science・Associate Professor

Agricultural Economics, Farm Management

Let’s think about the future of food and agriculture together.

Masafumi Hidaka

Tohoku University Graduate School of Agricultural Science・Assistant Professor

Enzymology, Analytical Science

I engage in X-ray-based research fields, such as protein chemistry, food engineering, and analytical science.

Kazue Nagasawa

Tohoku University Graduate School of Agricultural Science・Associate Professor

Reproductive Physiology in Bivalves

Bivalves have been a human food source since ancient times and are still cultivated and maricultured in the world’s oceans. To sustainably produce bivalves in future societies, I am studying the mechanisms of bivalve germline stem cell maintenance and sexual differentiation to be applied to aquaculture production.

Magezi Eustadius Francis

Tohoku University Graduate School of Agricultural Science・Assistant Professor

Agricultural Economics

It is estimated that by 2050 the world population will reach 10 billion and food production will need to increase by 60%. To address this challenge, food science research will become increasingly important.

Afifah Zahra Agista

Tohoku University Graduate School of Agricultural Science・Assistant Professor

Food Science, Nutrition Science

Food is a basic need of every living being and an essential factor that shapes our lives. Food science, therefore, is a study of how food impacts various parts of our lives. While my main study is on how food and nutrition affect human health, I believe food has a broader influence on us. Let’s explore the world of food science together and learn how food has shaped you and your worldview!

Saeka Koyama

Tohoku University Graduate School of Agricultural Science・Assistant Professor

Mucosal Immunology

I study how breast milk affects an infant’s microbiota and immune system. As the first “food” a baby receives, breast milk plays a vital role in supporting lifelong health. I’m looking forward to learning and growing together with all of you through this program.

Dean of Graduate School of Medicine
Naoto Ishii

Tohoku University Graduate School of Medicine・Professor

Immunology, Pediatrics

It has become clear that the effect of diet on symbiotic bacteria in the body, such as intestinal bacteria, is closely related to the maintenance of health. From the perspective of immunology, we would like to clarify the importance of food in health.

Akira Imatani

Tohoku University Graduate School of Medicine・Professor

Gastroenterology

The digestive system plays a crucial role in sustaining life by breaking down food and absorbing essential nutrients. From the perspectives of role and diseases of the digestive system, we would like to explore the concept of “Foods” in the future.

Dean of Graduate School of DentistryKen Osaka

Tohoku University Graduate School of Dentistry・Professor

Public Health

Drawing upon the collective wisdom of esteemed institutions such as the WHO/FAO, and the Food Safety Commission of Japan, we embark on a discourse elucidating the principles of healthful eating.

Guang Hong

Tohoku University Graduate School of Dentistry・Professor

Biomaterials, Geriatric Dentistry

Food science is essential for improving human health and is a discipline that can significantly contribute to realizing well-being. I will work to deepen the knowledge of students who participate in this postgraduate program from the perspective of dentistry and materials science.

Shunji Sugawara

Tohoku University Graduate School of Dentistry・Professor

Oral Microbiology and Immunology

I retired in March 2024 and continue my research as a specially appointed professor (research) from April 2024. I have about 40 years of research experience. My current research topic is “Elucidation of the mechanism of immune tolerance in the oral cavity.

Nobuhiro Takahashi

Tohoku University Graduate School of Dentistry・Professor

Microbiome Biochemistry

The oral microbiome, which inhabits the mouth, produces a variety of bioactive substances from food and regulates systemic health. The interaction of food, the oral microbiome and health is my research topic.

Minoru Wakamori

Tohoku University Graduate School of Dentistry・Professor

Neuroscience, Neuropharmacology, Dental pharmacology

Our research goal is to stimulate brain function through oral sensory stimulation such as chewing movements. Specifically, we are conducting (1) research on receptors and channels that receive sensations and transmit them to the brain, and (2) research on the production mechanism of humoral factors in the periodontal ligament and their action on neurons.

Yoshinori Hattori

Tohoku University Graduate School of Dentistry・Professor

Geriatric and Prosthetic Dentistry

Maintaining lifelong well-being requires the ability to eat, yet it is often challenging to restore diminished eating functions. Therefore, my current focus is on setting food textures that match individuals’ functional abilities.

Hiroshi Egusa

Tohoku University Graduate School of Dentistry・Professor

Regenerative Dentistry and Prosthodontics

Our research focus is the development of next-generation biotechnology to regenerate missing teeth and alveolar bone using bioengineering approach using stem cells and biomimetic materials.

Hiroyasu Kanetaka

Tohoku University Graduate School of Dentistry・Professor

Dentistry, Biomedical Engineering, Orthodontics

I aim to educate outstanding food experts based on the concept of “Food Science”, a new discipline that combines “Nutrition” and “Food Science” with “Science of Taste”, the science of food texture and taste, which is a special characteristic of dentistry.

Masahiro Iikubo

Tohoku University Graduate School of Dentistry・Professor

Dent-maxillo-facial radiology, Perioperative oral management

My two greatest pleasures are to eat nibbles that I make for myself and drink alcohol. By studying food science, I would like to gain a deeper knowledge about the delicious foods and alcohol.

Kan Saito

Tohoku University Graduate School of Dentistry・Professor

Division of Pediatric Dentistry

Oral function development disorders affect the whole body and the future. And it is important to eat correct foods that are appropriate for your child’s age in order to develop their oral functions.

Jumpei Washio

Tohoku University Graduate School of Dentistry・Associate Professor

Dentistry, Oral Ecology and Biochemistry

My research specialism, the ‘oral cavity’ and ‘oral microbiome’, are closely related to ‘食（food or eating） ’ and has many impacts on our health.
I am always looking forward to hearing from students interested in our researches.

Shoichiro Kurata

Tohoku University Graduate School of Pharmaceutical Science・Professor

Molecular genetics using Drosophila

I look forward to promoting food science research together.

Yoshiro Saito

Tohoku University Graduate School of Pharmaceutical Science・Professor

Environmental Health and Trace Elements

I am interested in the role of essential trace elements in our body and toxic metals in the environment. I hope that through this program I can contribute to the cultivation of researchers who can be active internationally.

Takashi Toyama

Tohoku University Graduate School of Pharmaceutical Science・Lecturer

Toxicology, Chemical Biology

Toxicology is an important area of safety that is also involved in determining standard values for chemicals in food. I’m also conducting research that links medicine and food based on the useful phytochemicals in food, and I’d like to educate the next generation of food scientists with new perspectives.

Nobuyuki Sakai

Tohoku University Graduate School of Arts and Letters・Professor

Psychology of Eating

You are what you eat. Foods make your body and also affect your mental status. We are studying psychology of eating to understand the brain and cognitive mechanisms underlying “palatability” of the foods. The palatability is not encased in the foods but in our brain. Thus, eating supports our well-being.

Yukihiro Kawaguchi

Tohoku University Graduate School of Arts and Letters・Professor

Cultural anthropology

I am currently researching Japanese food around the world. Japanese food is the most widespread cuisine in the past few years. Why do you think that is? I would be pleased to think about it with you all.

Director of the International Center for Synchrotron Radiation Innovation Smart
Daichi Chiba

International Center for Synchrotron Radiation Innovation Smart・Professor

Device Engineering

I aim to create a new type of sensor by leveraging nanotechnology and materials science. Food is deeply connected to all five human senses. Let’s explore this vast interdisciplinary field together.

Junya Yoshida

International Center for Synchrotron Radiation Innovation Smart・Associate Professor

Particle and nuclear physics

I am leveraging my expertise in particle and nuclear physics to advance the development of synchrotron radiation measurement systems. In the field of food science, I am particularly interested in research related to the pursuit of deliciousness and addressing global food challenges.

Taiki Hoshino

International Center for Synchrotron Radiation Innovation Smart・Associate Professor

Soft matter physical properties

Important soft matter physical phenomena should lie behind the taste and texture. New developments are expected to be created through analysis using synchrotron radiation X-rays.

Ryu Yukawa

International Center for Synchrotron Radiation Innovation Smart・Associate Professor

Control of two-dimensional electronic states

My research focuses on the control of intriguing physical phenomena appearing in thin films and surfaces. Interestingly, food and physics are linked in many aspects. Let’s explore these points.

Zhong Yin

International Center for Synchrotron Radiation Innovation Smart・Associate Professor

Ultrafast X-ray Spectroscopy of Complex Chemical Systems

My research focuses on investigating light-induced chemical reactions. The goal is to develop a ‘camera’ that can record a so-called ‘molecular movie,’ allowing us to observe how chemical bonds rearrange in real time. This process underlies essential energy-harvesting mechanisms, such as photosynthesis. My research focuses on the control of intriguing physical phenomena appearing in thin films and surfaces. Interestingly, food and physics are linked in many aspects. Let’s explore these points.

Yuki Takayama

International Center for Synchrotron Radiation Innovation Smart・Associate Professor

Synchrotron X-ray imaging

Understanding the structure of food and biological tissues is crucial for comprehending the deliciousness, properties of food, and the influence of food on biological functions. Let’s utilize synchrotron X-rays to explore these mechanisms and together open up a new frontier in food science.