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10 labs · 0 student voices
Other departments in School of Agriculture ›Faculties at Hokkaido University ›
Takuro Shinano, Project Professor
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The Crop Nutrition Lab studies how crops take up nutrients from the soil and how productive crops are. In particular, the lab focuses on how various elements move in the rhizosphere, the boundary between the soil and plant roots. It combines physiological analysis of plants with multiple omics analyses to investigate productivity and the factors that limit it. In cooperation with institutions in Japan and abroad, the lab also researches countermeasures for farmland contaminated by a nuclear power plant accident.
Yo Toma, Professor
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The Soil Science Lab studies material cycles in agricultural ecosystems and soil fertility. Centered on fieldwork, the lab also addresses problems related to global warming, such as greenhouse gas emissions from soil and soil carbon sequestration. Teams are organized by study site, and measurement and analysis know-how is passed on from faculty and senior students to younger students. In spring and autumn, the lab also conducts surveys examining soil profiles across Hokkaido.
Hideyuki Matsura, Professor
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The Bioorganic Chemistry Lab studies natural organic compounds produced by living organisms. Organisms skillfully use natural organic compounds as substances for defensive reactions and signal transmission. The lab aims to clarify at the molecular level how these compounds function inside organisms, and to apply the findings to fields such as agriculture. In addition to isolation, structural analysis, and organic synthesis of compounds, the lab also uses biological methods such as producing transgenic plants.
Haruhide Mori, Professor
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The Biochemistry Lab studies enzymes involved in carbohydrate metabolism. Carbohydrates have highly diverse structures, and the enzymes that act on them are also diverse, so many enzymes are thought to remain unknown in nature. The lab finds enzymes with new functions and clarifies what they do and the protein structures that underlie their activity, aiming to develop better enzymes and to produce useful substances. Working with plants and microorganisms, the lab bases its research on biochemical experiments and also incorporates methods from molecular biology and organic chemistry.
Satoru Fukiya, Professor
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The Microbial Physiology Lab studies the mechanisms of microbial growth, fermentation, metabolism, interactions, and evolution. The lab investigates how bifidobacteria living in the human gut survive there, and how gut bacteria convert bile acids. It is also conducting research that evolves bacteria in the laboratory to elucidate how antimicrobial resistance, the loss of effectiveness of antibiotics, evolves. The lab aims to apply its results to the production of useful substances, the maintenance of health, and public health.
Satoshi Ishizuka, Professor
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The Food and Nutrition Lab studies the relationship between food and the body's metabolism. Overeating causes metabolic abnormalities, which lay the groundwork for diseases such as lifestyle-related diseases. The lab aims to clarify how metabolism changes in the intermediate stages before disease develops. It also investigates, using physiological and biochemical methods, the effects that characteristic components of food materials have on the body.
Tohru Hira, Professor
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The Food Function Chemistry Lab studies the relationship between food components and health. The lab is divided into groups led by individual faculty members, and each group pursues its own research themes. It investigates how the gut senses nutrients, functional components of food and how they act, and the interactions between gut bacteria and the body. In addition to methods from chemistry and molecular biology, it conducts experiments using cultured cells and laboratory animals.
Tatsuhiro Ezawa, Associate Professor
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The Rhizosphere Regulation Lab studies microbes that live in symbiosis with plant roots, especially arbuscular mycorrhizal fungi. Arbuscular mycorrhizal fungi can form symbioses with about 80% of land plants; in return for sugars from the plant, they collect the scarce phosphate in the soil and deliver it to the plant. The lab pursues two lines of research: clarifying the mechanisms of symbiosis at the molecular level, and studying the ecology of symbiotic microbes living in extreme environments such as strongly acidic soils and volcanoes, with the aim of applying it to the revegetation of degraded land. A revegetation method for strongly acidic soil that uses isolates obtained by the research group has been commercialized.
Teruo Sone, Professor
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The Applied Molecular Microbiology Lab studies a wide range of microorganisms, specializing in applied mycology and microbial genetics. It works on the mechanisms of mutation in the rice blast fungus, which causes rice disease, and on the search for and development of highly functional phytases. It also analyzes how microorganisms change during winemaking, and preserves and manages strains in the AHU Strain Preservation Room.
Yoshitaka Uchida, Associate Professor
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The Environmental Life Geochemistry Lab studies how materials and nutrients cycle through soil, plants, and the atmosphere. Earth's environment is maintained by the balanced cycling of carbon, nitrogen, water, and other substances, but that balance is easily disrupted. Working with dairy farms and dairy-intensive regions in Hokkaido, the lab is carrying out a project to devise ways of producing milk without burdening the environment. It also researches growing perennial grains, which can be harvested for many years after a single planting, in Hokkaido.
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