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51 labs · 0 student voices
Faculties at Hokkaido University ›
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.
Naoki Tojo, Assistant Professor
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Drawing on experience in international fisheries assistance, Assistant Professor Tojo's lab studies fisheries development, cooperation, and support. Fisheries around the world are being forced to reconsider how they operate amid climate change, human migration, and economic activity. The lab faces a wide range of fisheries problems in Japan and abroad on site, quantifies and diagnoses them with simple methods, and looks for prescriptions that will be sustainable in the long run. In addition to research, the team carries out projects such as training and instruction, planning and management, and on-site activities.
Anthony Robert Chittenden, Assistant Professor
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Assistant Professor Anthony Robert Chittenden's lab studies a broad range of issues, from biodiversity and predator–prey relationships to curriculum development and regional revitalization. Resilience building may be an unfamiliar concept, but the idea of "satoyama and satoumi" (managed mountain-village and coastal landscapes), which has been practiced in Japan for hundreds of years or more, is a good example of it. Recently, this way of thinking has also been applied to local communities, corporate activities, and individual lives. The lab invites interested students to join its field training and autumn semester lectures.
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