KAWAI Yuji

J-GLOBAL         Last updated: Aug 2, 2019 at 13:31
 
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Name
KAWAI Yuji
E-mail
kawaifish.hokudai.ac.jp
Affiliation
Hokkaido University
Section
Faculty of Fisheries Sciences Division of Marine Life Science
Job title
Professor
Degree
Doctor of Fisheries(Hokkaido University)

Research Areas

 
 

Academic & Professional Experience

 
Apr 2005
 - 
Today
Professor, Faculty of Fisheries Sciences, Hokkaido University
 
Apr 2000
 - 
Mar 2005
Associate Professor, Graduate School of Fisheries, Hokkaido University
 
May 1996
 - 
Mar 2000
Associate Professor, Faculty of Fisheries, Hokkaido University
 

Education

 
Apr 1980
 - 
Mar 1982
Division of Food Science and Technology, Graduate School of Fisheries, Hokkaido University
 
Apr 1976
 - 
Mar 1980
Department of Food Science and Technology, Faculty of Fisheries, Hokkaido University
 

Awards & Honors

 
Sep 2018
Distribution on fishery products and histamine producing ability of Morganella psychrotolerans, a psychrotrophic histamine-producing bacterium., Japanese Journal of Food Microbioloty 2017 Best Paper Award, Japanese Society of Food Microbiology
Winner: R. Kato, D. Wang, S. Yamaki, Y. Kawai and K. Yamazaki
 
Aug 2015
Growth inhibition of spore-forming bacteria in fish-paste products by nisin, Journal of the Japanese Society for Food Science and Technology Award (Vol. 61), Japanese Society for Food Science and Technology
Winner: Koji Yamazaki, Taku Tashiro, Shinya Shirahama, Joon-young Jun and Yuji Kawai
 
Aug 2012
Rapid quantification of Escherichia coli as an indicator of food contamination using fluorescence in situ hybridization with filter cultivation (FISHFC), Best Paper Award 2012, Japanese Society for Food Science and Technology
Winner: AOI Ryohei, SHIMIZU Shigemasa, YAMAZAKI Koji, SAWABE Tomoo, KAWAI Yuji
 
Nov 2009
Influence of sugars on sensitivity of Gram-negative bacteria to lysozyme during freeze-thawing process, Best Poster Award, IAFP’s Asia Pacific Symposium on Food Safety 2009
Winner: Kamijo K., Omae T., Yamazaki K., Kawai Y, Sawaguchi Y. and Omura K.
 
May 2009
Development of the indicator to warn deviant temperature raise in cold chain, Best Paper Award 2009, Japanese Society of Food Chemistry
Winner: OHTA Mizuki, YAMAZAKI Koji, KAWAI Yuji, KOSUGE Hidenori, FUTASE Katsunori, ISSHIKI Kenji
 

Published Papers

 
Antimicrobial and antibiofilm activities of sulfated polysaccharides from marine algae against dental plaque bacteria
Joon-Young Jun, Min-Jeong Jung, In-Hak Jeong, Koji Yamazaki, Yuji Kawai and Byoung-Mok Kim
Marine Drugs   16(9) 301   2018   [Refereed]
The dynamic behavior of hydrated water during drying process of squid (2) Influence of boiling and “Anjo”
K. Kotsuji, N. Inoue and Y. Kawai
Bulletin of Hakodate Junior College   (45) 1-7   2018
S. Yamaki, Y. Kawai and K. Yamazaki
Food Science and Technology Research   24(2) 329-337   2018   [Refereed]
S. Yamaki, N. Hamada, Y. Kawai and K. Yamazaki
Nippon Shokuhin Kagaku Kogaku Kaishi (Journal of the Japanese Society for Food Science and Technology)   64(10) 493-501   2017   [Refereed]
R. Kato, D. Wang, S. Yamaki, Y. Kawai and K. Yamazaki
Japanese Journal of Food Microbiology   34(3) 158-165   2017   [Refereed]
The dynamic behavior of hydrated water during drying process of squid (1) Equilization of moisture by a poultice up prosess (“Anjo”)
K. Kotsuji, N. Inoue and Y. Kawai
Bulletin of Hakodate Junior College   (43) 9-16   2017
S. Yamaki, S. Shirahama, T. Kobayashi, Y. Kawai and K. Yamazaki
Food Science and Technology Research   21 751-755   2015   [Refereed]
S. Yamaki, Y. Kawai and K. Yamazaki
Journal of Applied Microbiology   118 1541-1550   2015   [Refereed]
J. Jun, S. Nakajima, K. Yamazaki, Y. Kawai, H. Yasui and Y. Konishi
Internationa Journal of Food Science and Technology   50 871-877   2015   [Refereed]
Drying operation design of the agriculture and fisheries products due to the dynamic control of relative humidity in drying air -Requested design of the color, taste, and bacterial count controlling using dried squid and leek-
Y. Konishi, E. Kidoguchi, M. Kobayashi, Y.Kumabayashi and Y. Kawai
Report of the Hokkaido Industrial Technology Center   (13) 11-17   2014

Conference Activities & Talks

 
Risk factors in modern food chains [Invited]
KAWAI Yuji
19 Jul 2019   
Evolution of seafood processing in Japan [Invited]
KAWAI Yuji
30 Oct 2018   
Control of microorganisms in seafood using electrolyzed water and biopreservatives
Y. Kawai, K. Yamazaki and I. Shin
the 10th Japan-Korea Joint Seminar on Fisheries Sciences   9 Dec 2010   
Distribution and mobility of water and low molecular components in squid mantle during drying process
Y. Kawai, Y. Takehara, K. Okumura and K. Yamazaki
the 9th Japan-Korea Joint Seminar on Fisheries Sciences   7 Dec 2009   
Utilization and Safety of Fishery Products as Food Resources
Y. Kawai, D. Ahn, K. Konno, Y. Choi and H. Kishimura
the 8th Japan-Korea Joint Seminar on Fisheries Sciences   Dec 2008   

Research Grants & Projects

 
Prservation of fishery products by physicochemical techniques
Project Year: 1989