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Kaoru Kohyama

 
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NameKaoru Kohyama
URLhttp://www.naro.affrc.go.jp/english/laboratory/nfri/organization/02food_function_division/07/index.html
AffiliationNational Agriculture and Food Research Organization
SectionFood Research Institute, NARO, Division of Food Function Research, Food Physics and Functions Research Unit
Job titleLeader, Food Physics and Functions Research Unit
DegreePh.D.(Food Science, Kyoto Univ.), Ph.D.(Dental Science, Niigata Univ.)

Profile

KOHYAMA Kaoru, Ph.D.<br />
Leader, Food Physics and Functions Research Unit,<br />
Division of Food Function Research, <br />
Food Research Institute, NARO, <br />
National Agriculture and Food Research Organization

研究キーワード

 
Mastication , Food Texture , 食品物性 , Food Physics

研究分野

 
  • Life sciences / Food sciences / 
  • Humanities & social sciences / Home economics, lifestyle science / 

経歴

 
Apr 2016
 - 
Today
Unit Leader, Food Research Institute, National Agriculture and Food Research Organization
 
Apr 2015
 - 
Mar 2016
Research Leader, National Food Research Institute, Food Function Division, National Agriculture and Food Research Organization
 
Apr 2014
 - 
Mar 2015
Research Leader, Food Function Division, National Food Research Institute, National Agriculture and Food Research Organizaion
 
Apr 2006
 - 
Mar 2015
Head of Laboratory, Food Function Division, Food Physics Laboratory, National Agriculture and Food Research Organization, National Food Research Institute
 
Apr 2006
 - 
Mar 2015
National Agriculture and Food Research Organization, National Food Research Institute
 

学歴

 
Apr 1981
 - 
Mar 1985
Faculty of Science, Ochanomizu University
 
 
   
 
Ochanomizu Women’s University, Dept. of Science, Division of Chemistry
 

委員歴

 
May 2016
 - 
Today
Coeditor-in-chief, Food Science and Technology Research  Japanese Society for Food Science and Technology
 
Apr 2015
 - 
Today
農林水産省食料産業局  新しい介護食品(スマイルケア食)普及推進会議 委員
 
Jan 2015
 - 
Today
Editorial Board  Journal of Texture Studies
 
Jan 2015
 - 
Today
Editorial Board  Food Hydrocolloids
 
Aug 2013
 - 
Today
一般社団法人日本食品工学会  代議員、人材育成委員会委員
 

受賞

 
Apr 2019
Chewing patterns of various texture foods studied by electromyography in young and elderly populations, JTS, 33(4), 269-283, 2002, TOP 50 most influential JTS articles, Journal of Texture Studies
 
Sep 2017
Effects of milling and cooking conditions on mastication of cooked rice, Effects of milling methods on mastication of rice cooked under white-rice conditions, Aword of JSMSHP in 2016, The Japanese Society for Mastication Science and Health Promotion
 
Sep 2017
Effects of fracture properties and spoonful size of gels on the left-right balance of masseter muscle activities, Award for Best Poster Presentation, The 22nd Annual Meeting of the Japanese Society of Dysphagia Rehabilitation
 
Aug 2015
Mouthful size effects on mastication effort of various hydrocolloid gels used as food models, Food Science and Technology Research Award for Best Paper (Vol.20), The Japanese Society for Food Sciencde and Technology
 
Apr 2012
Novel texture evaluation by physiological measurements of humans, Iijima Award for Food Technology, The Iijima Memorial Foundation for The Promotion of Food Science and Technology
 

論文

 
KOHYAMA Kaoru, SUZUKI Keitaro, GOTO Hajime
Food Science and Technology Research   25(4) 507-517   Aug 2019   [Refereed]
The objective of this study was to clarify whether the natural mastication behavior of Japanese who habitually consume rice changes among high-quality rice cultivars or not. A newly developed cultivar in Yamagata Prefecture, “Yukiwakamaru”, as wel...
Kohyama, K, Ishihara, S, Nakauma, M, Funami, T
Foods   8(6) 182   Jun 2019   [Refereed]
Care food is increasingly required in the advanced-aged society. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard pa...
KOHYAMA Kaoru
Journal of Japanese Society for Mastication Science and Health Promotion   29(1) 17-22   May 2019   [Refereed]
Cooked rice is staple food for Japanese and the texture is very important factor to determine the quality of diet. Electromyography (EMG) from both masseter and suprahyoid muscles of healthy adults was conducted using surface electrodes to clarify...
菅武雄, 神山かおる, 塩澤光一, 鈴木典子, 赤松那保, 大房航, 伊東亜希子, 安藤雄一, 金澤学, 小城明子, 澤井明香, 古屋純一
日本咀嚼学会雑誌   29(1) 23-26   May 2019   [Refereed]
Sayaka Nakatsu, Yuka Wakasaki, Yayoi Watanabe, Ryo Kajihara, Kenya Shibata, Ichiro Fujishima, Takashi Shigematsu, Hideaki Nakazawa, Ritsu Nishimura, Nao Nagao, Junko Otsuka, Kaoru Kohyama, Koji Sakamoto
The Japanese Journal of Dysphagia Rehabilitation   22(2) 108-119   Aug 2018   [Refereed]

MISC

 
Suga T, Kohyama K, Shiozawa K, Suzuki N, Akamatsu N, Oofusa W, Ito A, Ando Y, Kanazawa M, Kojyo A, Sawai A, Furuya J
Journal of Japanese Society for Mastication Science and Health Promotion   29(1) 23-26   May 2019   [Refereed][Invited]
KOHYAMA Kaoru
Food & Packaging   59(8) 526-530   Aug 2018
KOHYAMA Kaoru
Food Chemical   (399) 21-23   Jul 2018
KOHYAMA Kaoru
Food Processing and Ingredients   53(4) 8-10   Apr 2018   [Invited]
KOHYAMA Kaoru
JATAFF Journal   5(12) 7-11   Dec 2017   [Invited]

書籍等出版物

 
KOHYAMA Kaoru (Part:共著, Cp.1 Food texture; Sensory evaluation and instrumental measurement)
John Wiley & Sons   Dec 2019   ISBN:9781119430698
KOHYAMA Kaoru (Part:共著)
CMC   Mar 2019   
神山 かおる (Part:分担執筆, 食品を小さく切ると食べやすくなるのですか?,噛むことで生じる味について教えてください,咀嚼の研究は誰が行っているのですか?)
口腔保健協会   Aug 2017   
神山 かおる (Part:分担執筆, 筋電図を用いた摂食中のテクスチャー評価)
シーエムシー出版   Jan 2015   
Funami, T, Ishihara, S, Kohyama, K (Part:共著, Use of electromyography in measuring food texture)
Wiley Blackwell   Jan 2014   ISBN:9780470672426

講演・口頭発表等

 
NUMATA Momoko, SASAKI Kurari, OKUBO Tsuyoshi, KOHYAMA Kaoru
17 Nov 2019   
KOHYAMA Kaoru
KFN International Symposium and Annual Meeting   24 Oct 2019   
KOHYAMA Kaoru
30th Annual Meeting of Japanese Society for Mastication Science and Health Promotion   6 Oct 2019   
OKAZAKI Emiko, TRAN Thi My Hanh, KOHYAMA Kaoru, OSAKO Kazufumi
The Japanese Society of Fisheries Science Autumn Meeting 2019   8 Sep 2019   
KOHYAMA Kaoru
25th Annual Meeting of the Japanese Society of Dysphagia Rehabilitation   7 Sep 2019   

所属学協会

 
The Japanese Sciety of Dysphagia Rehabilitation , Japan Society for Food Engineering , Japan Society for Bioscience, Biotechnology, and Agrochemistry , 日本咀嚼学会 , 日本食品科学工学会

共同研究・競争的資金等の研究課題

 
日本学術振興会: 科研費基盤研究(B)
Project Year: Apr 2019 - Mar 2022
日本学術振興会: 科研費基盤研究(B)
Project Year: Apr 2014 - Mar 2016
農林水産省: 実用技術開発
Project Year: 2013 - Mar 2016
日本学術振興会: 科研費基盤研究(A)
Project Year: Apr 2010 - Mar 2013