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83 labs · 6 student voices
Faculties at Kyoto University ›
Kazuo Inoue, Professor
0 student voices
The lab studies how food components affect the body's regulatory mechanisms, at the levels of the whole organism, organs, cells, genes, and molecules. It aims to determine what foods are truly desirable for preventing lifestyle-related diseases and for maintaining and promoting health. Undergraduates are assigned to the lab in their fourth year (graduate students belong to the Division of Food Science and Biotechnology, Graduate School of Agriculture).
Fumito Tani, Professor
0 student voices
The lab studies what the most desirable food for humans is, and how to design and manufacture it, from a perspective that integrates biology, chemistry, and engineering. It focuses on how information carried by food is perceived through the combination of perception in the brain and reception in the digestive tract, and on how to build that information into food as a structured material. Undergraduates are assigned to the lab in their fourth year (graduate students belong to the Division of Food Science and Biotechnology, Graduate School of Agriculture).
Wataru Hashimoto, Professor
0 student voices
The lab discovers the outstanding functions of microorganisms such as bacteria, yeasts, and molds, and clarifies the mechanisms that support those functions at the cellular, molecular, and atomic levels. Based on its findings, the lab aims to improve microbial functions and apply them to daily life and a sustainable society. Undergraduates are assigned to the lab in their fourth year (graduate school: Division of Food Science and Biotechnology, Graduate School of Agriculture).
Taiho Kambe, Professor
0 student voices
The lab studies, at the molecular, cellular, and whole-organism levels, how metal elements such as copper, iron, and manganese, with zinc at the center, are selected, used, and kept constant in the body. Zinc is an important element involved in immune and nervous system function, taste, and wound healing, and the lab's research looks from basic science through to applications in nutrition and health. In graduate school, the lab belongs to the Graduate School of Biostudies. It also takes charge of education in the Faculty of Agriculture. Undergraduates are assigned to the lab in their fourth year in the Department of Food Science and Biotechnology, and from graduate school onward they belong to the Graduate School of Biostudies.
Kazunori Fujisawa, Professor
0 student voices
The lab studies agricultural irrigation facilities, which are responsible for supplying and managing water for agriculture. It develops advanced analyses that predict the behavior of facilities and estimate the internal condition of structures, aiming at maintenance and management of facilities that withstand heavy rain and earthquakes. Its methods include soil mechanics, computational science, inverse analysis, and geophysical exploration. Undergraduates are assigned to the lab in their fourth year (graduate school: Division of Environmental Science and Technology, Graduate School of Agriculture).
Masayuki Fujihara, Professor
0 student voices
The lab studies how to decide on water use by paying attention to the regional water cycle and considering the impact of human activities. Using mathematical models based on fluid dynamics, together with simulations that handle surface water, groundwater and heat in an integrated way, the lab aims to help solve real water problems in agriculture and rural areas. Undergraduate students are assigned to the lab in their fourth year (graduate students belong to the Division of Environmental Science and Technology, Graduate School of Agriculture).
Kimihito Nakamura, Professor
0 student voices
The lab studies how to manage the water, material and temperature environment of a region through irrigation and drainage. Rural areas face a variety of environmental problems, including turbid water runoff from paddy fields, nitrate nitrogen contamination of groundwater under upland fields, and greenhouse gas emissions from farmland. The lab aims to develop methods of managing water and chemical substances that help solve these problems while maintaining crop productivity and quality. Undergraduate students are assigned to the lab in their fourth year (graduate students belong to the Division of Environmental Science and Technology, Graduate School of Agriculture).
Michihisa Iida, Professor
0 student voices
The Field Robotics lab studies how to make agricultural machines such as combine harvesters and tractors smart and automated, using image processing, GPS, and sensors. Its work includes developing and evaluating combine harvesters that measure yield while harvesting, robotic combine harvesters that know their own position as they drive, and fertilizer-spreading machines. Undergraduate students join the lab in their fourth year (graduate students belong to the Division of Environmental Science and Technology, Graduate School of Agriculture).
Shinichiro Kuroki, Professor
0 student voices
The Bio-Sensing Engineering lab conducts broad research on biosensing using engineering methods, measurement of living animals and plants, and technologies for the production, sorting, processing, and storage of agricultural products and food. In basic research, the lab works on identifying the substances contained in materials, measuring physical properties using sound, light, and images, and developing methods to evaluate quality without destroying the sample. In applied research, the lab also works on automation and robotization of production facilities, informatization for food safety, and the development of biosensors that can help with preventive medicine. Undergraduate students join the lab in their fourth year (graduate students belong to the Division of Environmental Science and Technology, Graduate School of Agriculture).
Hideyuki Tsujimura, Professor
0 student voices
The lab studies the internal mechanisms and decision-making of farm businesses, food companies, and agri-food organizations, and clarifies how and in what direction they change to fit their social and economic environments. It also takes up changes in the structure of the food system as a whole, as well as institutions and social issues, and explores a future food system in which diverse actors can coexist. The lab seminar is open to everyone regardless of age or the university they graduated from, and applicants from other universities who wish to go on to graduate school are welcome. For undergraduates, the lab is one of the fields to which students are assigned in the Department of Food and Environmental Economics; for graduate students, it accepts students in the Division of Natural Resource Economics, Graduate School of Agriculture.
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