Kai Tatsuo

カイタツオ | Kai Tatsuo

Affiliation and department：
Job title： Professor
Homepage URL (1)： https://www.yg.kobe-wu.ac.jp/wu/

Research field (4)： Applied microbiology , Rehabilitation science , Food sciences , Genetics

Research keywords (10)： Food Hygienics , Phonetics , 食品衛生学 , Phoenetics , 食品科学 , 分子遺伝学 , 応用微生物学 , Molecular Genetics , Food Science , Applied Microbiology

Research theme for competitive and other funds (21)：

2023 - 2024 Metagenomic analysis on the microbial community change in rye sour dough during the starter production and the backslopping process and study on factors affecting its fermentation.
2023 - 2024 Search for vocal biomarkers to predict the onset of dysphagia.
2023 - 2024 Analysis of factors affecting durum sourdough starter creation and backslopping and the microbial flora that changes during backslopping.
2022 - 2023 Identification and structural analysis of genes related to antifungal factors and glucose tolerance produced by Lactobacillus sanfranciscensis #2.
2014 - 2017 音声波形解析による摂食・嚥下障害発症の予知技術確立に関する研究

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Papers (66)：

Tatsuo KAI. Research trends and issues on Altamura sourbread. Prepared Foods and Technology. 2023. 29. 3. 9-22
Yoshiho KATO, Satoshi ITO, Kengo ISHIHARA, Tatsuo KAI, Yuya ASAMI. Confirmation of hygienic status of cooked food using an ATP assay - Examination of Standard plate count in steamed chicken meatballs -. Prepared Foods and Technology. 2023. 28. 4. 104-111
Yoshiho KATO, Satoshi ITO, Kengo ISHIHARA, Tatsuo KAI, Yuya ASAMI. Study on food heating temperatures by the reached temperatures in food service facilities. - Examination of Standard plate count in steamed chicken meatballs -. Prepared Foods and Technology. 2022. 28. 2. 31-38
Seiko AKITA, Ayumi SAWADA, Miho KAKUI, Tadashi AKAO, Satoshi ITO, Hiroyuki IYOTA, Tatsuo KAI, Koichi TANABE, Yuya ASAMI. Development new cooking system in mass food-serviced institutions - Analysis of palatability of cooked foods processed by high pressure treatment -. The Japanese Society of Prepared Foods and Technology. 2021. 27. 1. 1-8
Tatsuo KAI, Youko UEMORI, Sayaka OGATA, Yoshie TANAKA, Rumiko AOKI. Study on improving the taste of tempeh. Journal of the Japanese Society of Food Engineering. 2021. 40. 4. 113-123

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MISC (3)：

長藤信哉, 石本祐子, 吉野精一, 甲斐達男. 食品成分と医薬品の相互作用. 調理食品と技術 = Prepared foods and technology : 日本調理食品研究会誌. 2016. 22. 2. 68-80
石本祐子, 長藤信哉, 吉野精一, 甲斐達男. 食品成分表の日米比較. 調理食品と技術 = Prepared foods and technology : 日本調理食品研究会誌. 2016. 22. 2. 58-67
岡村剛, 甲斐達男, 日下部宜宏, 杉元康志, 古賀克己. G326 キイロショウジョウバエアルドラーゼの特異的mRNA : 翻訳産物の性質(分子生物学など). 日本応用動物昆虫学会大会講演要旨. 1992. 36. 305-305

Patents (16)：

麺用ほぐれ剤
お好み焼きの製造方法
レトルト耐性のあるゲル化剤製剤及びそれを用いた加工調味料
発酵食品の製造法
から揚げ粉ミックス

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Books (7)：

Sourdough and Bread
2023 ISBN:9786269650866
Sourdough and Bread
2023 ISBN:9784751114919
Food Hygienics
kagakudojin.co.jp 2020 ISBN:9784759821512
最新食品学-総論・各論-〔第4版〕
講談社 2016 ISBN:9784061398450
食べ物と健康-食品の栄養成分と加工-〔改訂初版〕第1章エネルギー、水分、食品の機能性第2章植物性食品:穀類、キノコ類
同文書院 2014 ISBN:9784810313284

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Lectures and oral presentations (38)：

Comparative characterization of Fructilactobacillus sanfranciscensis, a European and American strain used in bread making.
(Association of Basic Research on Gene Analysis 2024)
A complete understanding of food additives (general and specifics)
(TeckDesighn Inc. Technical Seminar 2024)
The actual situation of designated food additives “mold inhibitors” and the search for safe and secure novel anti-mold substances.
(Association of Basic Research on Gene Analysis 2023)
Sour Bread~Science to Practical Application~
(TeckDesighn Inc. Technical Seminar 2023)
Various studies on fermenting microorganisms of panettone mother dough.
(2022 Annual Meeting of the Association of Life Science Research, Kobe Women's University 2022)

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Works (27)：

Genome analysis on lactic acid bacterias of Panettone
Tatsuo KAI 2015 - 現在
Genome analysis on Panettone yeasts
Tatsuo KAI 2015 - 現在
Sound restoration of the castrato
Tatsuo KAI 2012 - 現在
糖尿病患者に対応した血糖値の上がらない加工食品の開発
甲斐達男 2011 - 現在
嚥下障害発症の予測と予防および治療に用いる音声マーカーに関する研究
甲斐達男 2011 - 現在

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Education (6)：

1985 - 1985 アメリカ製菓製パン研究所第127期加工科学技術課程
1983 - 1985 カンサス州立大学大学院穀物科学産業学部穀物化学科修士課程
- 1985 Kansas State University Grain Science Dept. Cereal Chemistry
1976 - 1980 Kyushu University School of Agriculture
- 1980 Kyushu University Faculty of Agriculture

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Professional career (3)：

Ph.D (Kyushu University)
Master of Science (Kansas State University(KSU))
学士(農学) (九州大学)

Work history (10)：

2023/04 - 現在 Kobe Women's University Graduate School of Home Economics Professor
2022/04 - 2023/04 Kobe Women's University Faculty of Home Economics Professor
2007/04 - 2022/03 Seinan Jo Gakuin University
2002/04 - 2007/03 Seinan Jo Gakuin University
2001/07 - 2001/07 ベルリン自由大学附属生物学研究所客員研究員

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Committee career (6)：

2017/05 - 現在日本調理食品研究会理事
2018/04 - 2022/03 北九州市食品衛生懇話会会員(座長)
2016/04 - 2021/03 内閣府食品安全委員会食品安全モニター
2019/05 - 2020/04 厚生労働省行政モニター
2014/04 - 2016/03 西南女学院大学評議員

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Association Membership(s) (8)：

PHONETIC SOCIETY OF JAPAN , 日本生物工学会 , 日本食品衛生学会 , 日本生化学会 , 日本食品科学工学会 , 日本農芸化学会 , アメリカ穀物化学国際学会(American Association of Cereal Chemistry International) , 日本調理食品研究会

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