Research Interests 【 display / non-display 】
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nutrition education
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food
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cooking
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flavor
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sensory evaluation
Graduating School 【 display / non-display 】
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Nara Women's University， Faculty of Home Economics
University， 1984， Other， Japan
Graduate School 【 display / non-display 】
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Nara Women's University， Graduate School, Division of Home Economics
Doctor's Course， 1986， Other， Japan
Campus Career 【 display / non-display 】
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Shiga University Faculty of Education The Junior High School Attached to Faculty of Education, Shiga University，principal, Junior High School， 2016.04 - 2019.03
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Shiga University Faculty of Education，Professor， 2008.04 - Now
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Shiga University Faculty of Education，Associate Professor， 2007.04 - 2008.03
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Shiga University Faculty of Education，Associate Professor (as old post name)， 1997.04 - 2007.03
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Shiga University Faculty of Education，Instructor， 1996.04 - 1997.03
External Career 【 display / non-display 】
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Kobe Women's Junior College, Lecturer， Instructor， 1994.04 - 1996.03
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Hagoromo-Gakaen Junior College, part-time lecturer.， 1993.04 - 1994.03
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Higashi Osaka Junior College, Research Assistant， Assistant， 1991.04 - 1992.05
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Hiroshima Women's University, Research Assistant， Assistant， 1986.04 - 1991.03
Association Memberships 【 display / non-display 】
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Japanese Society of Shokuiku
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The Japanese Society for Horticultural Science， 2014 - Now
Research Areas 【 display / non-display 】
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Food Science,Nutritional Science
Research Career 【 display / non-display 】
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The development of a program for education concerning food and nutrition， 1996 - Now
nutrition education cooking life-long education，Collaboration in Japan
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Study on the lipids in foods， 1994 - Now
food lipid nutrition，Individual
Papers 【 display / non-display 】
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The Effect of Cooking Practices Incorporating Co-eating and Cooking-Related Processes， vol.16 (2) ， 2022.04, Niji Awazu, Haruka Takai, Kaori Mukai Kubo
Research paper (scientific journal)， Multiple Authorship
Authorship：Corresponding author
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Residue concentrations of imazalil in lemon and changes in the concentration during cooking (71) (p.189 - 196) ， 2022.02, Kaori Mukai KUBO・Ai YOSHIDA・Noriko TANIGAWA・Naomi ISHIKAWA
Research paper (bulletin of university, research institution)， Multiple Authorship
Authorship：Lead author
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Current Status and Issues of Farmers' Markets in Shiga， vol.17 (1) (p.3 - 12) ， 2020.08
Research paper (bulletin of university, research institution)， Multiple Authorship
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Awareness Structure of University Students Affecting Eating Behavior， Journal of Japanese Society of Shokuiku， vol.14 (2) (p.115 - 122) ， 2020.04, Kaori Mukai Kubo, Kazuya Matsumoto
Research paper (scientific journal)， Multiple Authorship
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Deterioration of waste frying oil in the home and reduse for stir-fry cooking， vol.69 (p.115 - 123) ， 2020.02, Kaori Mukai KUBO, Wakako IKEDA, Miki KITAJIMA, Tomoko Fujimura-ITO
Research paper (bulletin of university, research institution)， Multiple Authorship
Presentations 【 display / non-display 】
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Domestic presentation， 2020.05， Characterization of the traditional vegetables "Ibuki Daikon" and "Yamada Nezumi Daikon" in Shiga， Poster presentation
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Domestic presentation， 2018.05， Physical characteristics of the traditional cucurbit 'Sugitani Uri' in Shiga， Poster presentation
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11th Asian Congress of Nutrition, International presentation， 2011.07， An effective cooking program in nutrition education， Poster presentation
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Domestic presentation， 2009.08， Radical scavenging activity and contents of gamma-amino butyric acid (GABA) of Funazushi (fermented sushi of crucian carp)， Poster presentation
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Domestic presentation， 2009.08， Changes of the components of fish under cryopreservation， Poster presentation
Research Grants & Projects 【 display / non-display 】
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Grant-in-Aid for Scientific Research(C)，2023 - 2025
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Contributed fund，2020
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Grant-in-Aid for Scientific Research(C)，2019.04 - 2022.03
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Grant-in-Aid for Scientific Research(C)，2017.04 - 2021.03
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Joint research，2016.09 - 2017.03，Collaboration in Japan