Personnel Information

写真a

KUBO(MUKAI) KAORI


Title

Professor

Field

Field of Natural Science

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

  • Study on the lipids in foods, 1994 -

    food lipid nutrition,Individual

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

  • Joint research,2016.09 - 2017.03,Collaboration in Japan