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Ishikawa Prefectural University

Teaching Staff Information

Yumiko Yoshiki Associate Professor

Degree:PhD (agriculture)

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

Affiliated Departments
Undergraduate Faculty Department of Food Science  

Subjects taught
Undergraduate Faculty Dietary Life, Food Nutrition, Cookery Chemistry, Laboratory for Food Function, Laboratory for Food Engineering and Cooking
Graduate School:
Master’s Degree Course
Advanced Course of Food Function, Special lecture on Food Science II, Seminar of Food Science III
Academic Societies/Awards/Background
Background Tohoku University Graduate School of Agriculture, Research Associate
Kanazawa University Graduate School of Medical Science, Lecturer
Academic Societies/
Associations
Japan Society for Bioscience, Biotechnology, and Agrochemistry
Japanese Society for Food Science and Technology
World Oyster Society
Awards Japan Society for Bioscience, Biotechnology, and Agrochemistry Award for Young Scientists

Primary Research
Research Fields Food science, Nutrition, Food function
Keywords Obesity, Diabetes, Food function, Metal toxicity, Oyster
Research Topics
  • Elucidation of anti-obesity mechanism by food materials

    Obesity is a risk factor of high blood pressure, cardiovascular disease, strokes and diabetes. We study anti-obesity mechanism by food materials through the analysis of glucose and lipid metabolism systems.
    Elucidation of metal toxicity and detoxification mechanism by daily habit
    We study metal toxicity and detoxification mechanism by daily habit including food, and exercise through the analysis of metal absorption and storage selection system in obesity and diabetes models.
    Ecological research of oyster
    Oysters can widely distribute in the sea area from latitudes 64 °N to 44 °S. We study the ecological change, annual variation of components and virus accumulation to contribute the spread of oyster around the world for food resource.



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