Personnel Information

写真a

KUBO(MUKAI) KAORI


Title

Professor

Research Fields, Keywords

food, cooking, nutrition education, food culture, traditional vegetables, fermented fish, flavor, lipid, sensory evaluation

Mail Address

E-mail address

Graduating School 【 display / non-display

  • Nara Women's University, Faculty of Home Economics

    University, 1984, Other, Japan

Graduate School 【 display / non-display

  • Nara Women's University, Graduate School, Division of Home Economics

    Doctor's Course, 1986, Other, Japan

Campus Career 【 display / non-display

  • Shiga University Faculty of Education,Instructor, 1996.04 - 1997.03

  • Shiga University Faculty of Education,Associate Professor (as old post name), 1997.04 - 2007.03

  • Shiga University Faculty of Education,Associate Professor, 2007.04 - 2008.03

  • Shiga University Faculty of Education,Professor, 2008.04 -

  • Shiga University Faculty of Education The Junior High School Attached to Faculty of Education, Shiga University,principal, Junior High School, 2016.04 -

External Career 【 display / non-display

  • Hiroshima Women's University, Research Assistant, Assistant, 1986.04 - 1991

  • Higashi Osaka Junior College, Research Assistant, Assistant, 1991.04 - 1992

  • Hagoromo-Gakaen Junior College, part-time lecturer., 1993.04 - 1994

  • Kobe Women's Junior College, Lecturer, Instructor, 1994.04 - 1996

Academic Society Affiliations 【 display / non-display

  • Japanese Society of Shokuiku, ,Japan

  • The Japanese Society for Horticultural Science, 2014 -

Field of expertise (Grants-in-aid for Scientific Research classification) 【 display / non-display

  • Food Science,Nutritional Science

  • Cookery Science

  • Eating habits

 

Research Career 【 display / non-display

  • The development of a program for education concerning food and nutrition, 1996 -

    nutrition education cooking life-long education,Collaboration in Japan, (not selected)

  • Study on the lipids in foods, 1994 -

    food lipid nutrition,Individual, (not selected)

Papers 【 display / non-display

  • Effect of filtration on palatability of deep fried dish and deterioration frying oil during storage, vol.34 (2) , 2014.04, Tomoko Fujimura-Ito, Kaori Mukai Kubo, et.al

    Research paper (scientific journal), Multiple Authorship

  • Effect on Preferability of the Experience in Tasting Funazushi and Information about the Food, Journal of Home Economics of Japan, vol.63 (11) (p.737 - 744) , 2012.11, Mariko MANABE, Naoko UMEDA, Yuka ISOBE, Kaori KUBO

    Research paper (scientific journal), Multiple Authorship

  • Cooking characteristics of domestic rapeseed oil : comparison with canola oli, Jouenal of the Japanese Society for Food Science and Technology, vol.58 (7) (p.309 - 317) , 2011.07, Fujimura Ito Tomoko, Mukai Kubo Kaori, et.al

    Research paper (scientific journal), Multiple Authorship

  • A structure of prosumer consciousness toward reduction of food loss, Jpuenal of Jamanese Society of Shokuiku, vol.5 (2) , 2011.04, Kaori Mukai Kubo

    Research paper (scientific journal), Single Author

  • Chemical composition of saba-narezushi (fermented mackerel with rice) and taste preferences, vol.61 (p.1 - 7) , 2011, Kaori Mukai KUBO, Mayuko TATEISHI, Kei SAKAI, Masako HORIKOSHI

    Research paper (bulletin of university, research institution), Multiple Authorship

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Presentations 【 display / non-display

  • 11th Asian Congress of Nutrition, International conference, 2011.07, An effective cooking program in nutrition education, Poster (general)

  • Internal meeting, 2009.08, Radical scavenging activity and contents of gamma-amino butyric acid (GABA) of Funazushi (fermented sushi of crucian carp), Poster (general)

  • Internal meeting, 2009.08, Changes of the components of fish under cryopreservation, Poster (general)

  • Journal of Cookery Science of Japan, Internal meeting, 2008.08, Deterioration level of deep-frying waste oil in home and recycling to pan fried cooking, Oral Presentation(general)

  • Journal of Cookery Science of Japan, Internal meeting, 2008.08, Relevance with helth-consciousness and deep-fry cooking in the home, Oral Presentation(general)

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Research Grants & Projects 【 display / non-display

  • Grant-in-Aid for Scientific Research(C),2017.04 - 2020.03,No Setting,No Setting

  • Joint research,2016.09 - 2017.03,No Setting,Collaboration in Japan