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| | HAMADA-SATO Naoko Last updated: Jul 28, 2012 at 10:40 Academic & Professional Experience Jan 2010 - Today Professor, Tokyo University of Marine Science and Technology Apr 2007 - Dec 2009 Associate Professor, Tokyo University of Marine Science and Technology Oct 2003 - Mar 2007 Research assistant, Tokyo University of Marine Science and Technology Mar 2000 - Sep 2003 research assistant, Tokyo University of Fisheries 1990 - 1992 Showa Denko Company researcher Education - 1988 Faculty of Science, Hokkaido University Awards & Honors Dec 2011 Biothermometer, Food Action Award/research and development field, Food Action Nippon Misc Hirotsugu MINAMI, Naoko SATO, Masao SUGAWARA, Yoshio UMEZAWA Analytical Sciences 7(6) 853-862 1991 Isolation and transcriptional analysis of a cellulase gene(cel(]G0001[))from the basidiomycete Irpex lacteus. (共著) Journal of Bioscience and Bioengineering 87 98-103 1999 FEMS Microbiological Letters 172(2) 231-237 1999 Journal of Bioscience and Bioengineering 87(4) 442-451 1999 Naoko Hamada, Tsuneyuki Takeda, Yoshihiko Amano, Makoto Shimosaka, Takahisa Kanda, Mitsuo Okazaki SENI GAKKAISHI 55(3) 134-142 1999 Books etc Food science learned from basics HAMADA-SATO Naoko (Part:Joint Work) SEIZANDO-SHOTEN PUBLISHING CO.,LTD 2010 |
Advanced Inspection Technology of Agricultural Products and Foods Suzuki Toru,HAMADA-SATO Naoko, Srirangsan Paveena (Part:Joint Work) CMC Publishing Co.,LtdCMC 2010 |
Freshness management manual of marine products HAMADA-SATO Naoko (Part:Joint Work) 2008 |
Works Degradation of organotin compounds by micro organism 2000 Studies on Keeping freshness of seafood using dehydrate sheet 2000 Development of quality assurance using temperature control based on K value 2000 Research Grants & Projects Studies on degradation of endocrine-disrupting chemicals by microorganism. Development of biosensors for food analysis. Studies on biomass conversion using microorganisms and enzymes. Studies on the Effect of Dehydration Sheet on Fish Freshness Keeping Development of biosensor for fish freshness control based on K value Program for Scientific Technology Development for Industries that Creates New Industries Project Year: 2000 |
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