Koseki Shigenobu

コセキシゲノブ | Koseki Shigenobu

Affiliation and department：
Job title：教授
Homepage URL (2)： https://www.afpe-hu.jp/ , https://kaken.nii.ac.jp/d/r/70414498.ja.html

Research field (1)： Food sciences

Research keywords (12)：予測微生物学 , 数理モデル , 予測モデル , 殺菌 , 適合溶質 , 確率論 , 代謝阻害 , アミノ酸 , 細菌 , 増殖阻害 , 食品品質 , 食品

Research theme for competitive and other funds (14)：

2021 - 2024 Why can microorganisms withstand drying? Elucidation of drying adaptation mechanism by glass transition of microbial cells
2018 - 2021 Glass transition of bacterial cells induced by desiccation stress: Investigation of physical properties of bacterial cells for clarifying the mechanism of bacterial stability and inactivation
2018 - 2019 食物消化過程におけるカンピロバクターの生残特性を基盤とする新たな用量反応モデルの開発
2016 - 2018 Mechanism of antibacterial effect of eseential amino acid(Fostering Joint International Research)
2015 - 2018 必須アミノ酸による食品有害細菌の増殖抑制効果:作用機構の解明と予測モデルの開発

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Papers (136)：

Kiyoshi Kawai, Tomochika Sogabe, Hiroshi Nakagawa, Takeshi Yamada, Shigenobu Koseki. Effect of water activity on the mechanical glass transition and dynamical transition of bacteria-solute systems. Journal of Food Engineering. 2024. 375. 112066-112066
Sei Abe, Takahiro Matsui, Shige Koseki, Kento Koyama. Hierarchal ranking sensory evaluation test of fresh produce quality: A case study of injured cherry tomato images. Food Quality and Preference. 2024. 105167-105167
Raki Takemoto, Takashi Watanabe, Nobutaka Nakamura, Shige Koseki, Kento Koyama. Investigating the relationship between strawberry maturity and glossiness on the surface during storage through digital image analysis. Journal of Food Measurement and Characterization. 2023. 18. 3. 1776-1785
Edenio Olivares Díaz, Haruka Iino, Kento Koyama, Shuso Kawamura, Shigenobu Koseki, Suxing Lyu. Non-destructive quality classification of rice taste properties based on near-infrared spectroscopy and machine learning algorithms. Food Chemistry. 2023. 429. 136907-136907
Hiroki Abe, Alberto Garre, Shige Koseki, Heidy M.W. den Besten, Marcel H. Zwietering. Analysis of a quantitative risk assessment of listeriosis from pasteurized milk: The combinations of which factors cause listeriosis in this low-risk food?. Food Control. 2023. 152. 109831-109831

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MISC (94)：

小関成樹, 小山健斗, 安部大樹. 細菌の死滅予測モデルにおける最近の進展-Recent Advances in Predictive Models for Bacterial Inactivation-特集次世代型食品微生物制御論. Foods & food ingredients journal of Japan = 食品・食品添加物研究誌 : FFIジャーナル. 2024. 229. 1. 5-12
小関成樹. HACCPにおける予測微生物学の活用法 : 一般社団法人日本HACCPトレーニングセンター(JHTC)第39回フォローアップセミナーより. HACCP : Hazard analysis and critical control point / 鶏卵肉情報センター [編]. 2022. 28. 9. 100-111
Koseki Shigenobu, Kawai Kiyoshi. The Characteristics of Desiccation Tolerant Microorganisms and Its Survival Mechanisms. Journal of Environmental Biotechnology. 2022. 22. 1. 33-38
小関成樹. 糖とアミノ酸で食品有害細菌を制御 : 食品加工中に生じるメイラード反応物質の抗菌活性-Control foodborne bacteria with sugars and amino acids : Antibacterial activity of Maillard reactants generated during food processing. 年報 / 飯島藤十郎記念食品科学振興財団編 = Annual report / The Tojuro Iijima Foundation for Food Science and Technology. 2022. 38. 132-138
小関成樹. 糖・塩・アミノ酸による食中毒菌制御技術. 食品と科学. 2021. 63. 9. 16-20

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Professional career (1)：

博士(農学) (北海道大学)

Work history (5)：

2020/07 - 現在 Hokkaido University Research Faculty of Agriculture Professor
2013/08 - 2020/06 Hokkaido University
2003/04 - 2013/07 National Agriculture and Food Research Organization
2010/03 - 2011/03 タスマニア大学農学部客員研究員
1998/04 - 1999/03 三栄源エフ・エフ・アイ株式会社

Committee career (3)：

2018/03 - 現在 Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA), Member
2016/04 - 現在内閣府食品安全委員会評価技術ワーキンググループ
2013/10 - 現在内閣府食品安全委員会微生物・ウィルス専門調査委員会

Awards (1)：

2010/03 - 第14回安藤百福賞発明発見奨励賞「食品における有害微生物の増殖および死滅の予測:数理モデルと情報技術の活用」

Association Membership(s) (3)：

Editorial board member, Applied and Environmental Microbiology , Editorial board member, International Journal of Food Microbiology , Editorial board member, Journal of Food Protection

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