SUGIYAMA Kuniko

Affiliation

College of Education, Department of School Education , Specialization in Home Economics Education

Job Title

Professor

Research Fields, Keywords

Food Culture, Cookery Science, Food Education

Related SDGs




The Best Research Achievement in Research Career 【 display / non-display

  • 【Book】 NEW 調理と理論 第二版  2021.03

    【Book】 エスカベーシック 食べ物と健康-調理学-  2020.02

    【Book】 平成29年度版中学校新学習指導要領の展開 技術・家庭家庭分野編  2017.12

The Best Research Achievement in the last 5 years 【 display / non-display

  • 【Book】 NEW 調理と理論 第二版  2021.03

    【Published Thesis】 Formulation of Standard of Nutrition Intake Criteria for Six Food Groups; Revised Edition  2020.08

    【Published Thesis】 Study on heat insulation cooking - Characteristics of heat insulation cooking with cloth pot cover -  2021.02

    【Book】 「指導と評価の一体化」のための学習評価に関する参考資料 中学校 技術・家庭  2020.03

    【Book】 平成29年度版中学校新学習指導要領の展開 技術・家庭家庭分野編  2017.12

Graduating School 【 display / non-display

  •  
    -
    1985

    Yokohama National University   Faculty of Education   Graduated

Graduate School 【 display / non-display

  •  
    -
    1991

    The University of Tokyo  Graduate School, Division of Agriculture  Doctor Course  Completed

  •  
    -
    1987

    Yokohama National University  Graduate School, Division of Education  Home Economics Education  Master Course  Completed

Degree 【 display / non-display

  • Doctor of Agriculture -  The University of Tokyo

  • Master of Pedagogy -  Yokohama National University

Campus Career 【 display / non-display

  • 2021.04
    -
    Now

    Duty   Yokohama National UniversityCollege of Education   Department of School Education   Specialization in Home Economics Education   Professor  

  • 2017.04
    -
    2021.03

    Duty   Yokohama National UniversityCollege of Education   Department of School Education   Specialization in Home Economics Education   Professor  

  • 2010.04
    -
    2017.03

    Duty   Yokohama National UniversityCollege of Education and Human Sciences   Department of School Education   Specialization in Home Economics Education   Professor  

  • 2007.04
    -
    2010.03

    Duty   Yokohama National UniversityCollege of Education and Human Sciences   Department of School Education   Specialization in Home Economics Education   Associate Professor  

  • 2002.04
    -
    2007.03

    Duty   Yokohama National UniversityCollege of Education and Human Sciences   Department of School Education   Specialization in Home Economics Education   Associate Professor  

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External Career 【 display / non-display

  • 2014.04
     
     

    Keio University  

  • 2003.04
    -
    2018.03

    Nihon University   College of Bioresource Sciences   Part-time Lecture  

  • 2002.04
    -
    2003.03

    Kanto Gakuin Womens' Junior College,   Part-time Lecture  

  • 1996.04
    -
    2000.03

    The University of the Air   Part-time Lecture  

  • 1995.04
    -
    2002.03

    Kanto Gakuin Womens' Junior College   Lecturer  

Field of expertise (Grants-in-aid for Scientific Research classification) 【 display / non-display

  • Food science

  • Eating habits

Qualification acquired 【 display / non-display

  • First Kind of Elementary School Teacher License

  • Junior High School Teacher Specialization License

  • First Kind of High School Teacher License

  • First Kind of Handicapped Children School Teacher License

  • Fundamental Information Engineer/Information Processing Engineer, Class 2

 

Research Career 【 display / non-display

  • A study of cooking environments of the elderly

    Project Year:  -   

  • A study for estimation method of heating conditions of food

    Project Year:  -   

  • Effects of heat transfer mode on physical properties of food under heating

    Project Year:  -   

Books 【 display / non-display

  • Science of Cooking

    (Part: Joint Work )

    2005.11

Papers 【 display / non-display

  • Study on heat insulation cooking - Characteristics of heat insulation cooking with cloth pot cover -

      4   9 - 15   2021.02

    Joint Work

  • Formulation of Standard of Nutrition Intake Criteria for Six Food Groups; Revised Edition

      63 ( 2 )   69 - 78   2020.08  [Refereed]

    Joint Work

  • Effect of Heating Capacity of Oven Plate, Heating Ability of Oven, and Duration of Covering the Meat on its Internal Temperature after Oven Cooking

    OHISHI Kyoko,ISHIWATA Kimiko,TAKASAKI Sadako,NAKAMURA Keiko,MATSUDA Yasuko,IYOTA Hiroyuki,SUGIYAMA … Show more authors

    Journal of cookery science of Japan ( The Society of cookery science of Japan )  49 ( 1 )   35 - 42   2016.01  [Refereed]

    Joint Work

    DOI CiNii

  • Effects of Cooking and Placement Conditions, Heat Capacity of an Oven Plate, and Thickness of Meat Samples upon Change in their Internal Temperatures after Oven Cooking

    NAKAMURA Keiko,NAKAMOTO Keiko,YAGI Chizuru,WATANABE Toyoko,ISHIWATA Kimiko,OHISHI Kyoko,TAKASAKI Sa … Show more authors

      49 ( 1 )   26 - 34   2016.01  [Refereed]

    Joint Work

    DOI CiNii

  • Defatting and Dehydration of Meat Products during Heating in Steam Convection Oven

    J.Yamagata, H. Iyota, K. Sugiyama, N. Nishimura

    J. of the Japanese Society for Experimental Mechanics ( The Japanese Society for Experimental Mechanics )  11   86 - 91   2011.11  [Refereed]

    Joint Work

     View Summary

    食品内の油脂分や水分の量・分布を水蒸気の利用によって制御することの可能性を探ることを目的とした。蒸気を十分供給することができる3種類の加熱装置を用い、蒸気量を含めた機器の加熱条件を測定するとともに、2種類の肉製品(ソーセージと生豚挽肉)を試料として形状、油脂分および水分量(減少率)の時間変化に与える水蒸気の影響について調べた。その結果、脱脂は脂質含量が同じでも他の成分の影響を大きく受け、特にたんぱく質の熱収縮によって脱脂が促進されること、風速が遅い加熱条件では、蒸気を供給することによってその効果が大きくなることが確認された。

    DOI CiNii

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