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 …

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Shunsuke Sasaki (Ph.D. course)

Research: Recycling by Scavengers Scavengers are people who earn their living by gathering recyclable materials from waste. These activities are considered informal, and typical examples are people who gather valuable resources on the street or in the final waste disposal site. We are researching on scavengers who live near a final waste disposal site in Indonesia. The current research theme is “Recycling by scavengers”, but we would like to perform more research on different aspects of the scavengers such as their lifestyle.

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Airi Morita (Ph.D. course)

Research: Research on the Interrelation between Different Quality Attributes (Aromatic, Viscoelastic, and Sensory Characteristics) of Fermented Dairy Products All foods have particular characteristics such as aroma and texture, and we humans enjoy our eating procedure by “tasting” these multiple and diverse quality attributes comprehensively. For example, cheeses are fermented dairy products that possess complex aroma compositions and characteristic textures, and the disruption of the balance between these quality attributes leads to decrease of palatability. In this research, quality attributes of foods are measured both by measurement hardware and sensory evaluation. The objective of this study is to search for the optimum balance between multiple quality attributes by analyzing the interrelation between them. The ultimate goal is to develop a efficient system to produce preferable tasty foods.

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