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

  • 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

減塩, Food Experience, vagus nerve, visceral sensation, taste, dried bonito dashi, inosinate, glutamate, palatability, preference, umami, dashi

Published Papers

  1. 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)  May. 2024  , Refereed
  2. 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
  3. Nutritional Intervention with Dried Bonito Broth for the Amelioration of Aggressive Behaviors in Children with Prenatal Exposure to Dioxins in Vietnam: A Pilot Study.
    Muneko Nishijo; Tai The Pham; Ngoc Thao Pham; Hai Thai Thu Duong; Ngoc Nghi Tran; Takashi Kondoh; Yoshikazu Nishino; Hiroshi Nishimaru; Quyet Ba Do; Hisao Nishijo
    Nutrients  13  (5)  25, Apr. 2021  , Refereed

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Books etc

  1. 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
  2. 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
  3. 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

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Conference Activities & Talks

  1. 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
  2. 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
  3. 市販飲料との組合せによる餅の苦味発生メカニズム , 近藤高史; 天野莉奈; 武藤悠作 , 食欲・食嗜好を形成する感覚・内分泌・神経基盤研究会 , 16, Dec. 2023

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MISC

  1. 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
  2. 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
  3. 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

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Awards & Honors

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

Research Grants & Projects

  1. 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
  2. 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