Rchr
J-GLOBAL ID：200901052877879427
Update date: Feb. 01, 2024
Isobe Yuka
Isobe Yuka
Affiliation and department：
Job title：
Associate Professor
Research field (2)：
Applied biochemistry
, Home economics, lifestyle science
Research keywords (5)：
dietary education
, 食生活
, 食品微生物学
, Food Culture
, food microbiology
Research theme for competitive and other funds (21)：
- 2022 - 2025 「新しい日常」に対応した小・中・大学生が共に学びあう食育プロジェクト学習の構築
- 2020 - 2023 Development of teaching materials for scientific literacy education using the subject of home economics in elementary school teacher training
- 2018 - 2022 教員養成系学生を対象としたプロジェクト学習を活用した食育実践力向上プログラム構築
- 2018 - 2021 Uunit planning and lesson model for Japanese-style STEM education in elementary and junior high schools
- 2016 - 2019 The development of learning program for efficient cooking
- 2012 - 2015 Development and practical investigation of experimental program using dataloggers for improving the scientific thinking
- 2011 - 2013 Development of Curriculum for Teacher Training utilizing Problem/Project Based Learning through Practical Experiences
- 2009 - 2011 Development of new fermented food includingγ-amino butyric acid using various scallop
- 2009 - 2011 The effect of flavor and taste in narezushi(fermented fish) on preferability
- 2008 - 2010 Development of teaching material exceeded the curriculum region and research of the evaluation method which matches requirement for the demand side.
- 2006 - 2007 Development of activities on anatomy of fish and shellfish used for foods : considering their life and our eating
- 2004 - 2006 分子生物学的手法を用いたγ-アミノ酪酸生成乳酸菌の検出方法の開発
- 2003 - 2004 Microbial ecology of Narezushi and function of isolated lactic acid bacteria isolated
- 2002 - 2003 Control of Intracellular Trehalose of Baker's Yeast for Its Improvement of Freeze -Tolerance
- 2002 - 2003 ツタンカーメンのエンドウの色素関連成分の機能性および応用に関する研究
- 2001 - 2002 Investigation of the change on the components of the funazushi (pickled crusian carp) and the functionality
- 2000 - 2001 清酒醸造副産物中の抗変異原物質の検索
- 1996 - 1997 Studies on the Characterization of Novel Acidic Polysaccharide Produced by Bacteria for the Application to Food Industry
- 1996 - 1996 Bacillus circulansが生産する新規多糖の食品加工素材への応用
- 1995 - 1996 Correlation Between Freeze-tolerance of Bakers' Yeasts and Their Cellular Content of Trehalose
- 1993 - 1993 Bacillus属細菌による高粘性多糖の生産と化学的性質
Show all
Papers (50)：
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Educational practices of home economics focusing on caffeine for improving scientific literacy. 2022. 73. 383-391
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平島 円, 磯部 由香, 堀 光代. 学生の「切り方」に対する認知度と自信度の変化-Study on Changes in Knowledge and Confidence of Knife Cuts among Students in College and Vocational School. 日本調理科学会誌 = Journal of cookery science of Japan / 日本調理科学会 編. 2021. 54. 5. 234-243
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平島円, 磯部由香, 堀光代. 大学および専門学校生の調理に対する意識と実践度の在学中の変化 第2報 調理実習履修の効果. 日本調理科学会. 2020. 53. 2. 107-113
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長野宏子, 泉善七, 上原葵, ヘンダアルタイブ, 磯部由香, 柳瀬笑子, 野村泉, 鈴木徹. 岐阜のアユなれずしの成分と菌叢の特徴. 日本食品科学工学会. 2020. 67. 3. 101-108
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Hori Mitsuyo, Hirashima Madoka, Isobe Yuka. The study of the eating circumstances of washoku (Japanese traditional homemade meals) among college students. Journal for the Integrated Study of Dietary Habits. 2020. 31. 3. 151-158
ｍore...
MISC (47)：
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中西理紗, 平島円, 荻原彰, 市川俊輔, 磯部由香. 高等学校教育課程修了時における学生の科学的リテラシーの習得状況. 三重大学教育学部研究紀要. 2021. 72
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平島円, 磯部由香, 堀光代. 大学および専門学校生の調理に対する意識と実践度の在学中の変化の在学期間による違い. 三重大学教育学部研究紀要. 2020. 71. 153-158
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和田欣子, 吉本敏子, 磯部由香. 教科横断型の探究的な学び(グローバル・ヒューマン学)におけるパフォーマンス評価の導入についての考察. 三重大学教育学部研究紀要. 2020. 71. 245-254
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生川美江, 磯部由香, 平島円, 中井茂平. 小学生の家庭における食事作りの実態. 三重大学教育学部研究紀要. 2020. 71. 1-5
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Isobe Yuka, Ishimaru Nao, Mizutani Wakana, Hirashima Madoka. The stability of the red pigment from king tut purple (Tutankhamen) peas. 2019. 70. 1-5
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Books (5)：
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健康管理概論 第3版
講談社 2017
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食生活論
朝倉書店 2007
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基礎調理実習 食品・栄養・大量調理へのアプローチ
化学同人 2007
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食品学実験書 第2版
医歯薬出版 2002
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食の視点
文理閣
Lectures and oral presentations (44)：
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Current situation of food and agriculture education at kindergarten and nursery school in Mie prefecture
(Abstracts of Annual Congress of The Japan Society of Home Economics 2018)
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<b>Study of the frequency of eating and the degree of homemade for Japanese home cooking (Japanese-style meal) among college students</b>
(Abstracts of Annual Congress of The Japan Society of Home Economics 2018)
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Japanese Home Cooking Dishes in Miyazaki, Snacks
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2017)
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The features of homemade snacks in Mie prefecture
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2017)
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The development of learning program for efficient cooking
(Abstracts of the Annual Meeting of the Japan Society of Cookery Science 2017)
ｍore...
Works (3)：
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GABA生成乳酸菌によるヨーグルト製品及び三重県産果実等を用いたヨーグルトの開発研究
2004 - 2005
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電磁誘導加熱による調理食品の特性の解析と評価
2004 - 2005
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三重県を中心とした発酵食品からの有用乳酸菌の検索および応用
2003 -
Education (2)：
- - 1989 Nara Women's University
- - 1987 Nara Women's University
Professional career (2)：
Association Membership(s) (4)：
日本家庭科教育学会
, JAPANESE SOCIETY OF SHOKUIKU
, 日本調理科学会
, 日本家政学会
