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6 labs · 1 student voices
Other departments in School of Agriculture ›Faculties at Hokkaido University ›
Koichiro Ueda, Professor
1 student voices
The Livestock Production Systems Lab studies production systems that raise large herbivorous livestock such as cattle and horses by making the most of the land. Producing pasture grass for feed, livestock eating that feed to produce milk and meat, and returning manure to the land form a single system connected by the flow of materials. The lab clarifies the factors and mechanisms behind changes in each part and the relationships among the parts, aiming for efficient and sustainable livestock production. Its research spans the physiology, nutrition, ecology, and behavior of animals and plants.
Masashi Takahashi, Professor
0 student voices
The Genetics and Reproduction Lab studies mammalian ontogeny from the cellular level. The lab works to clarify how early embryos of livestock develop and differentiate, and how pregnancy is recognized between the embryo and the mother. The lab is also developing techniques for efficient embryo production and cryopreservation to raise conception rates.
Satoshi Koike, Professor
0 student voices
The Animal Functional Nutrition Lab studies how feed is digested and absorbed, with the aim of drawing out the full natural potential of livestock. Working mainly with herbivorous livestock such as cattle and sheep, the lab examines which symbiotic microorganisms are involved in digesting feed, and how the digestive tract develops and maintains its function. Because students raise sheep and mice themselves and handle everything from sampling to analysis, they encounter biological phenomena at a wide range of levels: whole animal, cell, and molecule. A strength of the lab is that feed, digestive tract function, and symbiotic microorganisms can all be studied together in one lab.
Junichi Wakamatsu, Professor
0 student voices
The Cell and Tissue Biology Lab studies how meat and milk, the main livestock products, are produced in the bodies of livestock. Focusing on muscle cells and milk-producing cells, the lab pursues ways to improve productivity using the methods of cell biology. Using biochemical methods, the lab also studies changes in skeletal muscle from before to after the death of livestock, with the aim of improving the quality of meat and meat products. At the cell and tissue level, the lab also examines how bioactive substances in livestock products affect the regulation of body temperature after eating and skin homeostasis.
Haruto Kumura, Professor
0 student voices
The Applied Food Science Lab studies foods obtained from animals, mainly milk and meat. The lab investigates these foods from multiple angles, from the molecular level up to larger scales, covering the elucidation of functionality, technological innovation, and ensuring safety. The lab works on research that uses the properties of edible molds to raise the value of dairy products, and on developing technology to dissolve meat proteins, which are poorly soluble, in water. The lab was established in April 2016 through the merger and reorganization of the former Meat Science Lab and the former Dairy Food Science Lab of the Department of Animal Science.
Masahito Kawai, Associate Professor
0 student voices
Associate Professor Masahito Kawai studies how cattle and horses eat and digest, researching better grazing and feeding methods. At the Shizunai Livestock Farm, the entire wide area of land including forest is used to raise Hokkaido Native horses and Japanese Shorthorn cattle, practicing livestock production that does not rely on imported grain feed. It is a field where, in addition to livestock nutrition, feed, behavior, and grassland, researchers can work across disciplines on themes surrounding livestock, such as insects and wild animals living on the farm, soil, and forests. The lab is based at the Shizunai Livestock Farm of the Field Science Center for Northern Biosphere in Shinhidaka Town, in the Hidaka region.
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