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152 labs · 78 student voices
Faculties at The University of Tokyo ›
Yoko Iwata, Associate Professor
Environment & Sustainability0 student voices
The lab studies marine animals that humans use as resources, focusing on the mechanisms behind natural fluctuations in their numbers and their survival strategies. The maturation and spawning of marine animals, the growth and survival of their offspring, and their migration all vary with the marine environment. The lab focuses on the reproduction and life history of cephalopods such as squid, as well as shellfish and fish, and also investigates the ecology of closely associated organisms. Through diving-based field surveys and rearing experiments, the lab places importance on direct contact with living organisms and careful observation.
Koji Hamasaki, Professor
Environment & Sustainability0 student voices
The Microbiology group studies the functions of marine microbes and the roles they play in sustaining the global environment. Seawater is home to many invisible microorganisms, including viruses, bacteria, and protists. The group investigates microbial diversity and its relationship with the environment, as well as microbial metabolism that supports material cycling, from both basic and applied perspectives. Samples are collected from a wide range of seas in Japan and abroad, including both polar regions, through cruises on large research vessels and field surveys at marine laboratories.
Yuichiro Nishibe, Associate Professor
Environment & Sustainability0 student voices
The Plankton Lab studies the ecology and physiological characteristics of plankton and micronekton that live widely in the ocean. It aims to clarify how marine ecosystems work and the roles these organisms play within them. The lab holds a weekly seminar where members present papers and research to one another, and it conducts joint research with faculty members within the institute, including those at the Center for International Collaboration. Lab visits and tours are accepted at any time, and online meetings are also available.
Kiyoshi Kikuchi, Professor
Bio & Life Sciences0 student voices
The Aquaculture and Stock Enhancement Lab uses genome information to study the natural evolution of marine organisms and the evolution driven by human hands (breeding). Based at the Fisheries Laboratory on the shore of Lake Hamana, the lab combines state-of-the-art bioinformatics with experimental biology, in which organisms are actually reared and studied. Its work includes the evolution of sex determination mechanisms in fish, breeding improvement using genomic prediction, and the history of wild fish and shellfish populations. The lab is recruiting undergraduate and graduate students as research colleagues, and undergraduates from other universities are also welcome to join.
Kazutaka Takahashi, Professor
Environment & Sustainability0 student voices
The Aquatic Biology and Environment Lab studies the taxonomy, ecology, and environmental adaptation of bacteria and phytoplankton living in water. Changes in the aquatic environment first appear in water quality and bottom sediments, and then in the lives and species composition of small organisms such as plankton and bacteria. Through both laboratory experiments and field surveys conducted aboard research vessels, the lab characterizes the features of aquatic environments. Based on this understanding, the lab aims to protect aquatic environments such as oceans and lakes.
Satoshi Hachimura, Professor
Bio & Life Sciences0 student voices
The Immune Regulation Lab studies the mechanisms of intestinal immunity and the regulation of immunity and allergy by food. The intestine is in contact every day with the food that is eaten and with gut bacteria, making it one of the largest immune sites in the body. The lab investigates how food allergy develops and how it is suppressed, as well as ways to modulate immune function with food components. The lab is part of the Research Center for Food Safety in the Graduate School of Agricultural and Life Sciences.
Ryuichiro Sato, Project Professor
Bio & Life Sciences0 student voices
The Nutrition and Life Sciences Lab investigates the mechanisms of lipid metabolism and skeletal muscle aging at the molecular level, and searches for food components that act on them. Aiming to extend healthy life expectancy, the lab conducts research on maintaining health in middle-aged and older adults and on the muscle decline that comes with age. It currently operates as the "Food Well-being Integrated Science" Social Collaboration Program (commonly called "Shoku-Well"), which was established as the successor to the lab's previous program. The lab works in close cooperation with the Food Biochemistry Lab, including holding joint seminars.
Koji Kadota, Associate Professor
Data Science & Statistics0 student voices
The Bioinformatics Analysis Lab conducts research centered on developing methods for bioinformatics, especially transcriptome analysis. Its work ranges from developing algorithms and software to writing practical guides for data analysis, with diverse themes matched to each student's interests and skills. The faculty members' main duties include lecturing for the Agricultural Bioinformatics Education and Research Unit, so the situation differs greatly from that of a typical lab. Communication is mainly through Slack, and the lab has no core hours.
Yoichi Noda, Project Associate Professor
Bio & Life Sciences0 student voices
The lab studies the budding yeast Saccharomyces pastorianus, which is used to brew lager beer. This yeast is an allopolyploid, meaning it carries chromosomes derived from two different yeast species. The lab investigates, at the molecular level, the properties that arise from this distinctive chromosome structure, focusing on their relationship to stress response. It is a social collaboration research division housed in the Collaborative Research Institute for Innovative Microbiology and operated with support from Asahi Breweries, Ltd.
Fumihiko Hakuno, Associate Professor
Bio & Life Sciences0 student voices
The Animal Cell Regulation Lab studies how animals adapt to environmental changes and sustain life, from the perspective of signal transmission within the body. The lab focuses on nutrient components such as amino acids, and on hormones such as insulin and IGF. When the regulation of these actions goes wrong, it can lead to growth abnormalities and diseases such as fatty liver and diabetes. By clarifying these mechanisms, the lab aims to develop new methods of prevention and treatment, and to create high-quality food resources such as marbled meat.
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