CV (H.Takemitsu)

Curriculum Vitae

  

  

akemitsuHP

  

Name               Hatsuho Takemitsu, PhD.

Position          Project associate professor

Nationality    Japanese

https://researchmap.jp/hatsuho

 

Education  

Osaka University, 2002-2006

Kyoto Prefectural University, Graduate School, 2009-2011

PhD degree conferred from Osaka Prefecture University, 2017

 

Major Experience 

Tanaka Foods Co., Ltd., 2006-2008

Assistant researcher, Osaka Prefecture University, 2011-2013

International Polysaccharide Engineering Inc., 2013-

Part time lecturer of Hagoromo University of International Studies, 2021-

Visiting Fellow of Osaka Metropolitan University, 2022-2023

Project associate professor of Osaka Metropolitan University, 2023-

 

Award

Machine Promotion Association Award, 2019

(For “Development of a novel superheated steam cooking machine for business use”)

 

Scientific Publication

 

  1. Hatsuho Takemitsu, Yasuhiro Hayashi, Yoshihiro Sako, and Shinichi Kitamura (2013) Taste and freshness of cooked rice using a superheated steam rice cooking machine. Nippon Shokuhin Kagaku Kogaku Kaishi, 60, 628-634 (In Japanese).
    DOI: https://doi.org/10.3136/nskkk.60.628
     
  2. Hatsuho Takemitsu, Midori Amako, Yoshihiro Sako, Kei Shibakusa, Koji Kita, Shinichi Kitamura and Hiroshi Inui（2016）Analysis of volatile odor components of superheated steam-cooked rice with a less stale flavor. Food Science and Technology Research, 22:771-778.
    DOI: https://doi.org/10.3136/fstr.22.771

  3. Hatsuho Takemitsu, Shinichi Kitamura, The science of deliciousness other than taste~ Sensory changes due to appearance, color, temperature, weight, image, container / package, tableware, and cooking utensils ~(2022)　3, 3-1, Superheated steam rice cooking machine: The taste and freshness of cooked rice, 395-406, supervised by Yoshimasa Yamano, NTS

 

See other papers at google scholar

https://scholar.google.com/citations?user=__r3UdoAAAAJ&hl=ja

 

Research Field

My research field is food science, with a particular focus on evaluating the changes in functionality, physicochemical properties, and sensory characteristics of foods resulting from various processing methods.

My research group has focused on cooked rice using super-heated steam, and we have uncovered unique characteristics of this staple food. Now, we expand our research to include other food ingredients, especially vegetables.

To gain a more comprehensive understanding of how food affects human well-being, I intend to integrate human science perspectives into my research in food science.