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10 labs · 0 student voices
Other departments in School of Fisheries Sciences ›Faculties at Hokkaido University ›
Masaki Fujita, Associate Professor
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The Bioorganic Chemistry Lab studies compounds made by marine organisms and microbes from the perspective of organic chemistry. A wide variety of compounds, some of which are candidates for drugs, have been found in marine organisms, and many of them are made by symbiotic bacteria. The lab aims to find the genes needed to make these compounds and produce them biotechnologically, making use of marine resources that have not yet been utilized. The lab also investigates how organisms influence one another through chemical substances, in connection with red tides and cyanobacterial blooms (aoko).
Yasuhiro Ando, Associate Professor
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The Ando Lab studies the structure and composition of lipids in marine organisms. Lipids are substances derived from living organisms that dissolve poorly in water and dissolve well in oil. The lipids of aquatic organisms contain far more types of compounds than those of terrestrial animals and plants, and measuring their structures and amounts is not easy. The lab carefully analyzes lipid components in a wide range of fish, from familiar marine fish to wild Pacific bluefin tuna and rarely distributed species.
Masashi Hosokawa, Professor
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The Functional Molecular Chemistry Lab studies functional substances characteristic of marine organisms. The sea teems with diverse organisms, from fish and mammals to algae, crustaceans, mollusks such as shellfish, and microorganisms. The lab calls the substances characteristic of these organisms "marine chemicals" and focuses mainly on fat-soluble components such as phospholipids and carotenoids. Its research rests on three pillars: evaluation of their actions in the body from the viewpoint of molecular nutrition, modification of molecules to enhance their functions, and the search for new functional molecules.
Koji Yamazaki, Professor
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The Food Hygiene Lab studies ways to suppress harmful microorganisms in food. It aims to advance technologies that maintain food safety and quality, delivering safe food without generating food loss. The lab investigates the bacteria responsible for histamine food poisoning, which occurs with red-fleshed fish such as tuna and mackerel, and ways to suppress them. Elucidating the roles that microorganisms play in fermented seafood is also one of its research topics.
Hideyuki Kurihara, Professor
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The Kurihara Lab uses chemical methods to study the compounds contained in seaweeds that grow along the coast of Hokkaido. Marine conditions in Hokkaido differ from region to region, making it one of the world's most diverse habitats for seaweed. The lab searches for compounds that can benefit human health and the safety of fishery products, and clarifies their structures and functions. It is also developing analytical methods to measure the amount of polysaccharides characteristic of seaweeds.
Gahyun Joe, Associate Professor
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The Food Function Chemistry Lab studies how food components regulate the immune system. Life expectancy has risen, but lifestyle-related diseases and illnesses associated with aging have become social problems. Some food components can regulate immune responses and help prevent disease. The lab also lists the development of functional foods from marine resources that are not yet put to use as one of its research goals.
Shoko Kobayashi, Associate Professor
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The Food Chemistry and Biochemistry Lab studies transporters involved in digestion and absorption in fish. Associate Professor Kobayashi joined the lab in 2025 and carries out education and research under the motto "broad knowledge, deep research." The lab aims to develop technology for raising fish that are healthier and grown more efficiently. It also lists as a research goal the development of technology that visualizes the quality and taste of fishery products.
Hideki Kishimura, Professor
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The Food Engineering Lab studies technologies for finding and using useful components in unused fishery products and in by-products generated during processing. By clarifying the amounts, structures, and functions of these components, and by developing methods such as extraction and purification, the lab aims to use fishery products without generating waste. In particular, the lab focuses on dulse, a red alga that grows thickly on the ropes used for kelp farming in Hakodate, and investigates its nutritional components, health-related effects, and uses. Developing genome editing methods for seaweed is also one of the lab's research goals.
Hideo Maruyama, Associate Professor
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The Chemical Engineering Lab uses chemical engineering approaches to study methods for separating fishery resources and converting them into other substances. The lab works on separation operations that use adsorption, a phenomenon in which substances attach at the boundary between a liquid and a solid or between a liquid and a gas, and on designing the processes for them. Fish processing inevitably produces leftover residues. The lab aims to develop methods to recover these residues and to use them as energy, such as biodiesel.
Munetaka Shimizu, Professor
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The Functional Biology Lab studies how the growth of salmonid fishes is regulated by hormones. The lab is interested in how life-history branching points, such as whether fish migrate to the sea or stay in the river, and whether they return from the sea to the river, are determined through growth. It also investigates how far life history is determined by genetics and how far it changes with the environment. The lab aims to apply the knowledge and technologies it obtains to aquaculture, hatchery and release programs, and conservation.
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