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Ishikawa Prefectural University

Teaching Staff Information

Motohiro Shima Associate Professor

Degree:Ph D (Agriculture)

  • E-mail: shima[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 Engineering
Graduate School:
Doctoral Degree Course
Division of Sciences for Biofunction Development Food Science Research Field Food Engineering

Subjects taught
Undergraduate Faculty Introduction to Bioengineering, Engineering of Food Manufacture, Laboratory for Food Engineering and Cooking, Laboratory training for Food Processing

Engineering of Food Manufacture
Characteristic features of food manufacturing processes are described compared with the other material production processes. Unit operations that have important relationship to the food manufacturing processes are discussed, and its fundamental theories and practical examples are shown. The unit operations dealt in this course are pasteurization, concentrations by evaporation, freezing and membrane, spray drying and freeze drying. Viscoelasticity, surface phenomena and phase transitions, which are related to the gelation, emulsification and crystallization of food materials, are also discussed.

Laboratory for Food Engineering and Cooking
The goal of this course is the understanding of the changes of physical and chemical characteristics and food materials in the food manufacturing and cooking processes. In the food engineering part, experiments on the physical characteristics of food materials and some unit operations in the food manufacturing processes are carried out, and learn the changes during the processes. In the cooking part, characteristics of food materials and principles in the cooking procedures are learned by experiments, and changes of food materials during cooking processes are also studied.

Introduction to Bioengineering
Fundamental theories and concepts on the material production systems using bioengineering are discussed, reviewing the application areas such as food manufacturing and processing, production of medical chemistry, base material for industrial chemistry and environmental protection. The whole process are constructed of two parts : the first part is an upper stream, in which the biological catalysts such as culture cells, microorganisms, and free or immobilized enzymes, are used in the material conversion processes to make crude products, and the second part is a lower stream, in which various unit operations for separation and purification of the products are included.
Graduate School:
Master’s Degree Course
Advanced Course of Bioresources and Environmental Sciences III, Advanced Course of Food Processing, Seminar on Food Science II
Graduate School:
Doctoral Degree Course
Seminar on Sciences for Biological Function I
Academic Societies/Awards/Background
Background Award for article, Japan Society for Food Engineering (2007).
Academic Societies/
Japan Society for Food Engineering, Japanese Society for Food Science and Technology, etc.

Primary Research
Research Fields Food Engineering
Keywords Food engineering, Emulsion, Rate analysis of oxidation of lipid
Research Topics
  • esearch on the acquisition of interface energy during emulsification, Development of food functionality using multiple phase type emulsion

    Research on the acquisition of interface energy during emulsification

    Emulsion is a mixture of two insoluble solutions, and commonly shown in foods and food manufacturing processes. Emulsion is prepared by various methods, for example, rotor-stator type homogenizer, membrane emulsification, high-pressure homogenizer, and so on. These preparation processes are considered to be an energy acquisition process, in which part of the mechanical energy provided by these methods is converted to the interface energy between the dispersed and the continuous phases. Ratio of the acquired interface energy to the provided mechanical energy is an important value to evaluate the efficient utilization of the provided energy. In this research, effective energy acquisitions in the emulsifing processes are investigated based on this ratio.
    O/W type emulsion having various median dimameters

  • Improvement of the functionality and quality of food by emulsion

    W/O/W type emulsion, which is one of the multiple-phase type emulsions, has an isolated aqueous-phase in the oil droplets, which are dispersed in the outer-aqueous phase. Because of this structure, this emulsion contains another aqueous phase in a solution without mixing each other. We investigated the delivery of a digestible functional peptide and an acid-sensitive probiotics to their target sites in the digestive tract by this type of emulsion.

Social Contributions
Areas of scientific/technological support/advice Emulsification
Previous accomplishments Collaborative study of the development of functional emulsions that deliver bioactive compounds in the digestive tract

Expectations of Students Please understand the standard concepts of Food Engineering.
Teaching goals Introduction of the standard concepts of the courses.

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