SATO Yoko


Position

Lecturer

Affiliation

Faculty of Core Research Natural Science Division

Faculty

Nutrition and Food Science

Education Organization (Master's Program)

Food and Nutritional Sciences

Education Organization (Doctoral Program)

Food and Nutritional Sciences

写真a

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Research Keywords 【 display / non-display 】

  • root vegetable, optimum cooking condition, simulation, food service

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Academic 【 display / non-display 】

  • Ochanomizu University, Graduate School of Humanities and Sciences, Life Science, Graduate School(Master's Course), 2009/03, Completed, Japan

  • Ochanomizu University, Graduate School of Humanities and Sciences, Life Science, Graduate School(Doctor's Course), 2012/03, Graduated, Japan

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Degree 【 display / non-display 】

  • Food Science, Ochanomizu University, 2012.03

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Campus Career 【 display / non-display 】

  • Abolition organization The Natural/Applied Sciences Division, Assistant Professor

  • Faculty of Core Research Natural Science Division, Lecturer

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Research Field 【 display / non-display 】

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Class management data 【 display / non-display 】

  • 2023

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Papers 【 display / non-display 】

  • Prediction the Optimum Cooking Conditions for Root Vegetables with a Temperature-controlled Induction Heating (IH) Cooking System

    Journal of Home Economics of Japan, , vol.64(3)(p.125 - 135), 2013.03, ENDO Yoko, KASAI Midori, Original, Research paper (scientific journal), Capital Author

  • Setting the Optimum Cooking for Root Vegetables by Simulating Hardness and Saltiness

    Journal of Cookery Science of Japan, , vol.46(1)(p.31 - 38), 2013.02, ENDO Yoko, FUJII Haruna, KASAI Midori, Original, Research paper (scientific journal), Capital Author

  • Diffusion Coefficient of Sodium Chloride and Prediction of the Changes in Sodium Chloride Concentration in Root Vegetables during Cooking Process

    Journal of Cookery Science of Japan, , vol.46(1)(p.8 - 14), 2013.02, ENDO Yoko, FUJII Haruna, KASAI Midori, Original, Research paper (scientific journal), Capital Author

  • Prediction of the Diffusion Process for Sodium Chloride in Root Vegetables and Evaluation of the Optimum Sodium Chloride Concentration

    Journal of Cookery Science of Japan, , vol.46(6)(p.422 - 428), 2012.12, ENDO Yoko, ATSUMI Eri, KASAI Midori, Original, Research paper (scientific journal), Capital Author

  • Simulated Analysis of the Effect of the Rate of Water Temperature Increase on the Optimum Cooking Time for Potatoes

    Journal of Cookery Science of Japan, , vol.45(6)(p.403 - 412), 2012.12, ENDO Yoko, IMAIZUMI Yuki, KASAI Midori, Original, Research paper (scientific journal), Capital Author

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Receipt of outside funds (Education, Research, Contribution to Society and industry-academia[government] collaboration) 【 display / non-display 】

  • Grant-in-Aid for Scientific Research(C)2022, 900Thousand yen

  • Grant-in-Aid for Scientific Research(C)2021, 1,100Thousand yen

  • Grant-in-Aid for Scientific Research(C)2020, 1,400Thousand yen

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Open lectures; lectures, courses, and seminars; guest lectures; etc. 【 display / non-display 】

  • 目黒区特定給食管理講習会　大量調理のサイエンス

    2023.02

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