Researchers

KONDOH Takashi

KONDOH Takashi: Professor/Manager

Faculty	Department of Food Science and Nutrition
Researchmap	https://researchmap.jp/tkon

Education and Career

Academic & Professional Experience

Apr. 2024 - Today , 近畿大学アグリ技術革新研究所（兼任）
Oct. 2021 - Today , Department of Food Science and Nutrition, Faculty of Agriculture, Kindai University Laboratory of Food Chemistry Professor and Chairman
Apr. 2020 - Today , Kindai University Department of Food Science and Nutrition, Faculty of Agriculture Professor
Apr. 2009 - Mar. 2023 , Nagoya City University 医学部非常勤講師（兼任）
Apr. 2019 - Mar. 2020 , Ajinomoto Co., Inc. Institute of Food Sciences and Technologies Executive Specialist
Jul. 2017 - Jun. 2019 , Ajinomoto Co., Inc. Institute for Innovation Executive Professional
Apr. 2016 - Jun. 2017 , Ajinomoto Co., Inc. Institute for Innovation Senior Principal Researcher
Oct. 2012 - Mar. 2016 , Ajinomoto Co., Inc. Institute for Innovation Principal Researcher
Oct. 2009 - Sep. 2012 , Kyoto University AJINOMOTO Integrative Research for Advanced Dieting, Graduate School of Agriculture Associate Professor
Apr. 2009 - Sep. 2009 , Ajinomoto Co., Inc. Institute of Life Sciences Principal Researcher
Apr. 2005 - Mar. 2009 , Ajinomoto Co., Inc. Institute of Life Sciences Ajinomoto Certified Professional
Apr. 2002 - Mar. 2005 , Ajinomoto Co., Inc. Institute of Life Sciences Senior Researcher
Jul. 1999 - Mar. 2002 , Ajinomoto Co., Inc. Central Research Laboratories Principal Researcher
Oct. 1995 - Jun. 1999 , Ajinomoto Co., Inc. Central Research Laboratories Researcher
Oct. 1990 - Sep. 1995 , ERATO, Research Development Corporation of Japan Neural Research Group, Torii Nutrient-Stasis Project Researcher

Research Activities

Research Areas

Life sciences, Food sciences
Life sciences, Food sciences
Life sciences, Food sciences
Life sciences, Food sciences

Research Interests

Sensory Evaluation, 健康機能, 減塩, Food Experience, vagus nerve, visceral sensation, taste, dried bonito dashi, inosinate, glutamate, palatability, preference, umami, dashi

Published Papers

Quantitative analysis of umami-enhancement effect by adding NaCl
Kana Tanaka; Haruka Katsuragawa; Takashi Kondoh
日本味と匂学会誌 31 (1) , 33-40, May. 2024 , Refereed
Influences of dietary composition on preference for dried bonito dashi in mice
Takashi Kondoh
近畿大学農学部紀要 (57) , 19-33, Apr. 2024 , Refereed
Enhanced preference for dried bonito dashi by prior experience with dashi and various taste substances in mice
Takashi Kondoh
Physiology & Behavior 261 (114084) , 1-9, Jan. 2023 , Refereed

情動と食 : 適切な食育のあり方（小野武年・監修、二宮くみ子＆谷和樹・編集） , 近藤高史 , 第11章だしの健康機能解明に向けて , 第11章だしの健康機能解明に向けて , 朝倉書店 , Feb. 2017
情動と食 : 適切な食育のあり方（小野武年・監修、二宮くみ子＆谷和樹・編集） , 近藤高史 , 第10章うま味研究の現状 , 第10章うま味研究の現状 , 朝倉書店 , Feb. 2017
日本食およびその素材の健康機能性開発（矢澤一良・編） , 近藤高史 , 第II編第1章かつおだし , 第II編第1章かつおだし , シーエムシー出版 , May. 2016

A quantitative analysis of umami enhancement by addition of organic salts , 田中伽奈; 楢﨑恵巳; 今西美結; 伊藤龍生; 近藤高史 , 日本味と匂学会第58回大会 , 12, Sep. 2024
Enhancement of sweet taste by NaCl in humans , Takashi KONDOH; Yui KATSUMATA; Kyoka YOSHITAKE , 日本農芸化学会2024年度大会（創立100周年記念大会） , 26, Mar. 2024
Enhancement of umami taste by adding various salts , Kana TANAKA; Haruka KATSURAGAWA; Takashi KONDOH , 日本農芸化学会2024年度大会（創立100周年記念大会） , 26, Mar. 2024

書評「食品のコクとは何かおいしさを引き出すコクの科学、西村敏英・黒田素央（編）、恒星社厚生閣、2021年」 , 近藤高史 , 日本味と匂学会誌 , 29 , 1 , 51 , 52 , May. 2022
Experience-based enhancement of preference for dried bonito dashi , 近藤高史 , 日本味と匂学会誌 , 28 , 2 , 67 , 76 , 2021
複雑系（食品）の科学～かつおだしを例にして～ , 近藤高史 , 食品加工技術 , 41 , 4 , 1 , 10 , 2021

Jan. 2013, The Japanese Journal of Taste and Smell Research, Article of the Year 2012 prize
Sep. 1997, The European Society for Magnetic Resonance in Medicine and Biology, Poster Award (Gold Prize)

Research Grants & Projects

公益財団法人飯島藤十郎記念食品科学振興財団, 2023年度学術研究助成金（個人研究）, 食べ合わせを起因とする餅の味覚変調作用（苦味発生）の検討 , 近畿大学農学部食品栄養学科
公益財団法人ソルト・サイエンス研究財団, 2023年度研究助成（一般公募研究）, 塩による甘味増強作用の検証 , 近畿大学農学部食品栄養学科