Faculty Information Details

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All data is as of July 22, 2024.

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KOIZUMI HARUHIKO
Associate Professor
Affiliation Graduate School of Integrated Sciences for Life
Discipline Bioresource/Food Sciences
Academic Degrees Yokohama City University 
Yokohama City University 
Research Fields
Research Keywords
Comments The "deliciousness" of food is not only taste, but also texture. For example, that melt-in-your-mouth texture of chocolate is the real appeal of chocolate. In fact, "crystals" contained in chocolate are deeply related to this melt-in-your-mouth texture of chocolate. In this laboratory, we are conducting research on texture and food stability governed by crystals.
Profiles of Faculty
and Research
Scholars
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Past media appearances
Topic Chemistry
Food and Life Style
Physics/Physical Property
Radiation Light
SDGs 3 Good health and well-being 15 Life on land
Educational Programs [Bachelor Degree Program] School of Applied Biological Science : Department of Applied Biological Science : Food Science Program
[Master's Program] Graduate School of Integrated Sciences for Life : Division of Integrated Sciences for Life : Program of Food and AgriLife Science
[Doctoral Program] Graduate School of Integrated Sciences for Life : Division of Integrated Sciences for Life : Program of Food and AgriLife Science
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Hiroshima University, Public Relations Group
E-mail: koho[at]office.hiroshima-u.ac.jp (Change [at] into @)
1-3-2 Kagamiyama, Higashi-Hiroshima City, Hiroshima, Japan 739-8511

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