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Ishikawa Prefectural University

Teaching Staff Information

Hiroaki Saito Professor

Degree:Dr. of Science

  • E-mail: hiroakis[at]ishikawa-pu.ac.jp ※Please change [at] to @

Affiliated Departments
Undergraduate Faculty Department of Food Science Food Manufacturing Group  
Graduate School:
Master’s Degree Course
Division of Food Science Food Manufacturing Research Field Food Processing
Graduate School:
Doctoral Degree Course
Division of Sciences for Biofunction Development Food Science Research Field Food Processing

Subjects taught
Undergraduate Faculty Food processing, Role of food coordinators, Utilization of food resources
Graduate School:
Master’s Degree Course
Advanced course of food processing
Graduate School:
Doctoral Degree Course
Doctoral thesis
Academic Societies/Awards/Background
Background 2014-, Professor, Ishikawa prefectural university.
2011, Chief scientist, National institute of fisheries science.
2006-, Committer member, Food Composition Comittee, The Council for Science and Technology, Ministry of Educaiton, Culture, Sports, Science, and Technology (concurrently).
2006-2014, Professor, Course of marine life sciences, Collaborative graduate school, Tokyo university of marine science and technology (concurrently).
1994-1996, Member of preparing the examination, Committer of level 1 examination, National Personnel Authority (concurrently).
1990, Chief, Applied Biochemistry Section, National institute of fisheries science.
Academic Societies/
Associations
Chemical society of Japan, Japan society for bioscience, biotechnology, and agrochemistry, Japan oil chemists’ society, Japan society for lipid nutrition, Japanese society of fisheries science 
Awards 2012, Science award of Japan society for lipid nutrition
2013, Advanced award of Japanese society of fisheries science

Primary Research
Keywords Lipid chemistry,
Analytical chemistry
Research Topics
  • Analysis of food lipid and fatty acids

    Recent animal studies indicate that dietary docosahexaenoic acid (DHA) supplements have been responsible for preventing certain forms of cancer and aging, and have been receiving increasingly much attention. In studies of marine food lipids, it has become obvious that fish and shellfish provide a unique source of n-3 PUFA, such as icosapentaenoic acid (IPA or EPA) and DHA which may be scarce in terrestrial organisms. However, the levels of IPA and DHA have not been determined in fish and shellfish species. We investigate the lipids and fatty acids of various marine species.

  • Studies of active and functional compounds in edible materials

    There is an urgent need for safe natural active compounds, such as antioxidants, ceramides, and plasmalogen type phospholipids, for food, cosmetic, and pharmaceutical utilization. We have tried isolation of novel and effective compounds from marine organisms.



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