Researchers

KONDOH Takashi

KONDOH Takashi
Professor
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）
  • Apr. 2020 - Today , Kindai University Department of Food Science and Nutrition, Faculty of Agriculture Professor
  • Oct. 2021 - Sep. 2025 , Department of Food Science and Nutrition, Faculty of Agriculture, Kindai University Laboratory of Food Chemistry Professor and Chairman
  • 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

  1. Suppression of bitterness by NaCl and various salts
    近藤高史; 小池歌音; 井上優花
    MEMOIRS OF THE FACULTY OF AGRICULTURE OF KINDAI UNIVERSITY  (59)  2026  , Refereed
  2. Generation of bitterness by oral seasoning of rice cake with commercial beverages (Part 2) :Comparison with various food ingredients
    近藤高史; 田中伽奈
    MEMOIRS OF THE FACULTY OF AGRICULTURE OF KINDAI UNIVERSITY  (59)  2026  , Refereed
  3. Effects of purine and pyrimidine 5′-ribonucleotides on glutamate detection threshold and umami intensity in Japanese young female trained participants
    Kana Tanaka; Tatsuki Itoh; Takashi Kondoh
    Chemical Senses  50  , 1-12, Oct. 2025  , 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. 味覚変調：甘味と苦味の連関 , 近藤高史 , 日本農芸化学会2026年度大会 , 11, Mar. 2026
  2. Lactisole reduces the perception of sweet and umami tastes in Japanese participant. , Kana Tanaka; Mei Kondoh; Rinka Hirata; Tatsuki Itoh; Takashi Kondoh , The 22nd International Symposium on Molecular and Neural Mechanisms of Taste and Olfactory Perception (ISMNTOP XXII) , 28, Feb. 2026
  3. Taste modulation of L-histidine: the liaison of sweet and bitter. , Takashi Konoh , The 22nd International Symposium on Molecular and Neural Mechanisms of Taste and Olfactory Perception (ISMNTOP XXII) , 28, Feb. 2026

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MISC

  1. だしのおいしさ／嗜好性と健康機能 , 近藤 高史 , FOOD Style 21 , 28 , 10 , 29 , 34 , Oct. 2024
  2. 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
  3. 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

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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