Rchr
J-GLOBAL ID:200901090528470650   Update date: Jul. 14, 2024

Yoshizaki Takayuki

ヨシザキ タカユキ | Yoshizaki Takayuki
Affiliation and department:
Research field  (1): Food sciences
Research theme for competitive and other funds  (8):
  • 2022 - 2026 Establishment of the technological basis for color enhancement of red wine by yeast
  • 2018 - 2021 Research for generation of virus-free Koshu vines and brewing Japanese wine to match Japanese food
  • 2020 - 2021 赤色色素分泌能を持つNYR20酵母を用いた色調増強赤ワインおよび新規ロゼワインの開発
  • 2017 - 2018 瀬戸内のブドウや酵母の特徴を高める新しいワイン醸造方法の検討
  • 2013 - 2014 紅麹の新規食品機能である脂肪肝抑制機構の解明
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Papers (22):
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MISC (21):
Patents (1):
Lectures and oral presentations  (14):
  • Grape Sanitization Effect on Winemaking
    (2023)
  • Investigation of Rose Winemaking Method Using Red-Pigment-Secreting Yeast NYR20
    (2022)
  • ウイルスフリー甲州ブドウの果汁成分
    (日本食品化学学会 第28回総会・学術大会 2022)
  • Identification and Characterization of Yeast Species Found in Winemaking
    (2021)
  • Winemaking Abilities of Rose Yeasts and Grapes Yeasts Isolated from Fukuyama City, Hiroshima Prefecture, Japan
    (2020)
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Education (3):
  • 2004 - 2008 Asahikawa Medical University Medical Related Research
  • 1999 - 2001 北海道大学大学院 農学研究科 応用生命科学専攻 修士課程
  • 1995 - 1999 Hirosaki University
Professional career (1):
  • 博士(医学) (旭川医科大学)
Work history (8):
  • 2018/03 - 現在 Fukuyama University Faculty of Life Science and Biotechnology
  • 2016/04 - 2018/03 Fukuyama University Faculty of Life Science and Biotechnology
  • 2014/04 - 2016/03 Fukuyama University Faculty of Life Science and Biotechnology
  • 2011/04 - 2014/03 Kagoshima University Innovation Center
  • 2009/07 - 2011/03 Kagoshima University
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Association Membership(s) (5):
園芸学会 ,  アメリカブドウ・ワイン学会 ,  BREWING SOCIETY OF JAPAN ,  The Society for Biotechnology, Japan ,  AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE JAPAN CHAPTER
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