Otomi Akiko

オオトミアキコ | Otomi Akiko

Affiliation and department：
Job title： lecturer

Research field (1)： Home economics, lifestyle science

Research keywords (4)：食教育 , 調理と加工 , dietary Education , Cookery Science and processing

Research theme for competitive and other funds (2)：

MISC (16)：

中馬和代, 大富あき子. 鹿児島県の学校給食における郷土料理および地場産物の活用(2)郷土料理の視点から. 鹿児島純心女子短期大学紀要. 2017. 47. 39-48
大富あき子, 中馬和代. 鹿児島県の学校給食における郷土料理および地場産物の活用(1)活用の現状と問題. 鹿児島純心女子短期大学. 2017. 47. 27-38
The Restructuring of the Dried Bonito Industries according to the Expansion of Processed Food Market : Transformation of Dried Bonito into the Material of the Processed Food with the Development of Manufacturers about Instant Bouillon. 2011. 52. 1. 47-68
The development and transformation of the use of dried bonito in the soup stock industry: focusing on the sale strategy of the companies. Journal of regional fisheries. 2011. 51. 2. 21-44
OTOMI Akiko. Taste of Mentsuyu (a Japanese Noodle Soup) Depends on the Combination and Proportion of Ingredients. Journal of the Brewing Society of Japan. 2009. 104. 12. 926-938

ｍore...

Professional career (1)：

Work history (3)：

2017/04 - 現在 Tokyo Kasei Gakuin University Faculty of Home Economics, Department of Health and Nutrition
2014 - 2017/03 Kagoshima Immaculate Heart College Department of Science of Living
2004 - Kagoshima Immaculate Heart College Department of Science of Living

Committee career (1)：

Awards (2)：

Association Membership(s) (5)：

THE JAPAN REGIONAL FISHERIES SOCIETY , THE JAPANESE SOCIETY OF NUTRITION AND DIETETICS , THE JAPAN SOCIETY OF COOKERY SCIENCE , 日本食品科学工学会 , 日本家政学会

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