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(Last updated : 2025-04-03 14:51:46)
Tomoko Matsuura
Faculty of Nutrition
Assistant Professor
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■ Education
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1.
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2008/04～2012/03
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Faculty of Nutrition, Kagawa Nutrition University, Graduated
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2.
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2021/04～2024/03
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〔Doctoral course〕, Kagawa Nutrition University, Completed,
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■ Career
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1.
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2016/10～2020/09
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Kagawa Nutrition University Faculty of Nutrition Research Associate
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2.
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2020/10～2025/03
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Kagawa Nutrition University Faculty of Nutrition Lecturer
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3.
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2025/04～
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Kagawa Nutrition University Faculty of Nutrition Assistant Professor
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■ Research Interests/Keywords
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Family and consumer sciences, and culture and living, Family and consumer sciences, and culture and living, Food sciences
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■ Publications
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1.
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Journal Articles
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Effect of Formulation and Baking Method on Aroma Profile of Sponge Cake
(Collaboration)
2025/04
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2.
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Journal Articles
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Effects of Ingridient Mixture Ratio on Quality Characteristics and Palatability of Sponge Cake Cooked using Microwave Oven
(Collaboration)
2021/10
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3.
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Journal Articles
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Comparison of Quality Characteristics and Palatability of Sponge Cake Made using Microwave or Conventional Oven
(Collaboration)
2023/06
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4.
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Journal Articles
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effect of pure cocoa powder substitution rate on the quality and palatability of sponge cake
(Collaboration)
2018/02
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5.
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Journal Articles
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Effect of washing rice with calcined scallop shell calcium on stored rice palatability
(Collaboration)
2020/10
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■ Memberships
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1.
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2017～
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The Japan Society of Home Economics
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2.
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2017～
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The Society of Cookery Science
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