Associate Professor, International Agro Informatics Laboratory, Department of Global Agricultural Sciences/Faculty of Agriculture, the University of Tokyo
Professional Experience & Education
|2010:||Associate Professor, Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences/Faculty of Agriculture, the University of Tokyo|
|2005:||Research Assistant, Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences/Faculty of Agriculture, the University of Tokyo|
|2003:||Research Fellow, JSPS (Japan Society for the Promotion of Science) (PD)|
|2002:||API (Asian Public Intellectuals) Fellow, the Nippon Foundation|
|2002:||Ph.D., Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences/Faculty of Agriculture, the University of Tokyo|
|2000:||JSPS (Japan Society for the Promotion of Science) Research Fellow (DC2)|
|1999:||M.S., the Department of Biological and Environmental Engineering, the Graduate School of Agricultural and Life Sciences/Faculty of Agriculture, the University of Tokyo|
|1997:||Studied abroad: Department of Agricultural Engineering, Bogor Agricultural University, Indonesia|
|1996:||B.S., Department of Agricultural Engineering, Faculty of Agriculture, the University of Tokyo|
Phone +81 3 5841 1567
Food Science, Food Engineering, Food Distribution, International Cooperation
What sort of meaning does eating have for people? As written in the afterword to The Sociology of Food by Kato Hidetoshi (Bungei Shunju, 1978), “This book is nothing more than a glimpse of the topic”. In the 30 years since it was written, this inquiry into the yet-to-be-defined is both old and new.
Food is the object of the act of eating. Food science, the basic research seeking the material properties and the mechanisms of food material, and food engineering from a practical perspective, have become academic disciplines. Many of the familiar processed foods, including frozen foods, dried foods, and instant foods, have gradually spread throughout society and become widely used because of the enormous amount of basic research conducted on heat and the mechanism of mass transfer in the processing of the food materials. Basic research will also be necessary in the future into the sharp decline in the environmental burden of food product processing, and the further improvement of food product functionality.
Meanwhile, there is a diverse academic approach to people, for whom eating is an act of self-sufficiency. These approaches include the psychological methods for quantifying the human evaluation of food and the sociological method of analyzing the mutual effect between actors on the food distribution system. These methods are useful in light of international cooperation on research based on field work. My primary laboratory is the field in Indonesia. I am enthusiastically involved with research in the environmental sector overseas that combines the perspective of agriculture and engineering with the perspective of local research and social science.
This shows a cross section of the bread after baking. From the left, the photos are those of bread made with wheat, bread with 15% rice flour, and bread with 15% rice gruel. The rice gruel bread at the right has the highest relative volume and it is quite soft, which is the reason for the expectations of its commercial viability.
（Tsai et al., Biosci. Biotechnol. Biochem., 76 (online publication on February 7, 2012)）
Projections for the 21st century call for a large increase in food demand accompanying population growth, particularly in developing countries, and economic growth. Further, the penetration of the unrestricted market economy has worsened the contradictions on a global scale, such as the instability for the supply and demand markets, the expansion of the gap between the rich and the poor, and the destruction of the natural environment.
Tsai, C. L., Sugiyama, J., Shibata, M., Kokawa, M., Fujita, K., Tsuta, M., Nabetani, H. and Araki, T. 2012. Changes in texture and viscoelastic properties of bread containing rice porridge during storage. Biosci. Biotechnol. Biochem., 76 (online publication on February 7, 2012)
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T., Nabetani, H. 2012. Quantification of the distributions of gluten, starch and air bubbles in dough at different mixing stages by fluorescence fingerprint imaging, Journal of Cereal Science, 55, 15-21.
Kokawa, M., Fujita, K., Sugiyama, J., Tsuta, M., Shibata, M., Araki, T. and Nabetani, H. 2011. Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging. Biosci. Biotechnol. Biochem., 75, 2112-2118.
Onishi, M., Inoue, M., Araki, T.,Iwabuchi, H., Sagara, Y. 2011. Characteristic coloring curve of white bread during baking. Biosci. Biotechnol. Biochem., 75, 255-260.
Onishi, M., Inoue, M., Araki, T.,Iwabuchi, H., Sagara, Y. 2010. A PTR-MS-based protocol for simulating bread aroma during mastication. Food and Bioprocess Technology (Available online on August 17, 2010)
Sugiyama, T., Sugiyama, J., Tsuta, M., Fujita, K., Shibata, M., Kokawa, M., Araki, T., Nabetani, H., Sagara, Y. 2010. NIR spectral imaging with discriminant analysis for detecting foreign materials among blueberries. Journal of Food Engineering, 101, 244-252.
Michishita, T, Akiyama, M., Hirano, Y., Ikeda, M., Sagara, Y., Araki, T. 2010. Gas Chromatography / Olfactometry and Electronic Nose Analyses of Retronasal Aroma of Espresso and Correlation with Sensory Evaluation by an Artificial Neural Network. Journal of Food Science, 75, S477-S489.
Maeda, T., Do, G.-S., Sugiyama, J., Araki, T., Tsuta, M., Shiraga, S., Ueda, M., Yamada, M., Takeya, K. and Sagara, Y. 2009. Visualization and quantification of three-dimensional distribution of yeast in bread dough. Biosci. Biotechnol. Biochem., 73, 1586-1590.
Maeda, T., Shiraga, S., Araki, T., Ueda, M., Yamada, M., Takeya, K. and Sagara, Y. 2009. Application of cell surface engineering for visualization of yeast in bread dough: development of fluorescent bio-imaging technique in the mixing process of dough., Biosci. Biotechnol. Biochem., 73, 1604-1607.
Shibata, M., Araki, T. and Sagara, Y. 2008. Development of specified protocols and methodology in the application of food kansei model for the optimal design of Danish pastry. Food Sci. Technol. Res., 14, 367-376.
Ueda, R., Araki, T., Sagara, Y., Ikeda, G. and Sano, C. 2008. Industrial sensory evaluation for developing ready-to-eat cup-soup product based on food kansei model. Food Sci. Technol. Res., 14, 293-300.
Araki, T., Koyama, T., Sagara, Y. and Tambunan, A. H. 2008. Market capacity model and solid waste disposal systems in metropolitan Jakarta: a case study on Kramat Jati central wholesale market for fresh produce. Acta Horticulturae, 794, 41-48.