Fields of expertise Study of Indonesia, Japan-Asia Studies Program, Food Sociology, Food science, Food engineering, Food distribution engineering, International cooperation. Affiliation Associate Professor, International Agro-Informatics Laboratory, Department of Global Agricultural Sciences Faculty member of Network for Education and Research on Asia Biography 1996 Bachelor degree: Agricultural Engineering Course, Faculty of Agriculture, The University of Tokyo 1997 Overseas education: Bogor Agriculture University (Indonesia) 1999 Master degree: Department of Biological and Environmental Engineering, Graduate School of Agriculture and Life Sciences, The University of Tokyo 2000 Research fellow of the Japan Society for the Promotion of Science (DC2) 2002 Junior fellow for Nippon Foundation Asia fellowship 2003 Research fellow of the Japan Society for the Promotion of Science (PD) 2005 Assistant professor: International Agro-Informatics Laboratory, Department of Global Agricultural Sciences, Graduate School of Agriculture and Life Sciences, The University of Tokyo 2010 Associate professor: International Agro-Informatics Laboratory, Department of Global Agricultural Sciences, Graduate School of Agriculture and Life Sciences, The University of Tokyo
Tetsuya Araki (Associate Professor)
Jackie (Ph.D. course)
Research:Quality of Frozen Storage of Durian (Durio zibethinus Murray) Pulp Durian (Durio zibethinus Murr.) is a native and highly priced fruit in Southeast Asia due to its seasonality, unique smell, taste and texture. Because of its seasonality, freezing is one of the means to preserve the excess supply and provide durian during off-seasons. Moreover, it contributes to the reduction of the bulk nature of the fruit and concealing its unique but strong and aroma during shipping and distribution. Freezing is well known for keeping the quality of foods at a longer period, however, there are still quality concerns associated with it depending on the type and characteristics of the commodity. In frozen storage of fruits, studies have been reported for the quality changes related to the chemical and physicochemical properties, texture, color, and volatile profiles. In durian, limited information is provided for the quality changes in the frozen and thawed durian hence, this study is carried out as my Ph. D study. Publication: Tagubase, J.L.J., Ueno, S., Yoshie, Y., and Araki, T. 2016. Effect of Freezing and Thawing on the Quality of Durian (Durio zibethinus Murray) Pulp. Transactions of the …
Hsiuming Liu
Master course student, 2nd grade Research Theme: Effects of high pressure processing on the quality of green tea leaves
Xilin Zhang
Master course student, 2nd grade (IPADS; International Program in Agricultural Development Studies)
Mayu Hosoe
Master course student, 1st grade
Shiro Noguchi
Undergraduate student, 4th grade
Yidan Yin
Overseas research student
Zichen Hua
Overseas research student