Professor：Takashi Kuda, Ph.D.
e-mail:kuda@kaiyodai.ac.jp
Present position
Professor, Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Educational Background
| 1986~1990 | Department of Food Science and Technology Tokyo University of Fisheries |
|---|---|
| 1990~1992 | Master course, Department of Food Science and Technology |
Positions held
| 1992~1996 | Researcher, High Quality Life Institute (Kyoto), Sumitomo Metal Industries, Ltd |
| 1996~1998 | Assistant Professor, Ishikawa Agricultural College |
| 1998~2000 | Lecturer, Ishikawa Agricultural College |
| 2000~2005 | Assistant Professor, Ishikawa Agricultural College |
| 2003.9~2004.2 | Visiting scholar of “Ministry of Education, Culture, Sports, Science and Technology-Japan”, School of Packaging, Michigan State University |
| 2005~2009 | Assistant Professor, Ishikawa Prefectural University |
| 2009~2018 | Assistant Professor, Tokyo University of Marine Science and Technology |
| 2019~ | Professor, Tokyo University of Marine Science and Technology |
Current Research Interests
Food microbiology, Food function, Food preservation
Society Memberships
Members of the Japanese Society of Food Microbiology (Editor, Councilor), Japanese Society of Fisheries Science (Editor), Japanese Society for Food Hygiene and Safety, Japan Society for Lactic Acid Bacteria, Japanese Association for Food Immunology, Japanese Association for Dietary Fiber