(Last updated : 2020-03-13 13:05:04)
  長田 早苗
   Associate Professor
■ E-Mail Address
■ Academic background
1. 2016/03/06
Degree Acquisition
Kagawa Nutrition University, Ph.D
2. 1992/04~1994/03 〔Master degree program〕, Graduate School, Division of Agriculture, Hokkaido University, Completed,
3. 1988/04~1992/03 Faculty of Nutrition, Kagawa Nutrition University, Graduated,
■ Business career
1. 1994/04~2005/03 Research Associate
2. 2005/04~2017/03 Assistant Professor
3. 2017/04~ Associate Professor
■ Present specialized field
Family and consumer sciences, and culture and living, Family and consumer sciences, and culture and living 
■ Book and paper
1. Thesis Basic cooking and processing properties of Aqua-gas treated food materials  (Single)  2011/12
2. Thesis Effects of Heat Treatment on the Glucosinolate Content of Brassicaceae Vegetables  (Collaboration)  2016/02
3. Thesis Changes in the kinetics of glucosinolate content during cutting and storage of Brassicaceae vegetables under controlled temperature and humidity in accordance with the sanitary management manual for a mass cooking facility  (Collaboration)  2015/08
4. Thesis Level of glucosinolates in Brassicaceae vegetables harvested during autumn and winter in Japan.  (Collaboration)  2014/09
5. Thesis Highly Cross-linked Starch and Modified Cellulose as Dietary Fibers, and
their Acclimation Effect on Hydrogen Excretion in Rats  (Collaboration)  2019/05
All display(15)
■ Research topic, funded research, and department laboratory expense
1. 2001~2002  Changes of Polyunsaturated Fatty Acids in Beef Using the Cook-chill System, Specifically Changes in Conjugated Linoleic Acid. 
■ Belonging society
1. 2001~ The Japan Society of Cookery Science