SAITO Kumiko

Faculty Division of Human Life and Environmental Sciences Research Group of Food Science and NutritionAssistant Professor
Last Updated :2025/05/17

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Profile Information

  • Name (Japanese)

    Saito

  • Name (Kana)

    Kumiko

Degree

  • Master, Nara Women's University, Mar. 2020
  • Ph.D., Nara Women's University, Mar. 2022

Research Interests

  • 米粉パン
  • 米粉
  • デンプン
  • グルテンフリー
  • 調理科学

Research Areas

  • Humanities & social sciences, Home economics, lifestyle science
  • Life sciences, Food sciences

Research History

  • Apr. 2024 - Present, Kyoto Women's University, Faculty of Home Economics Department of Food and Nutrition, 非常勤講師
  • Apr. 2024 - Present, Nara Women's University, 共生科学研究センター, 助教（兼担）
  • Apr. 2023 - Present, 近畿大学農学部食品栄養学科, 非常勤講師
  • Apr. 2022 - Present, Nara Women's University, 研究院 生活環境科学系 食物栄養学領域, 専任助教, Japan
  • Apr. 2020 - Mar. 2022, 辻調理師専門学校, 非常勤講師

Education

  • Apr. 2020 - Mar. 2022, Nara Women's University, 大学院人間文化総合科学研究科 博士後期課程, 生活環境科学専攻早期修了
  • Apr. 2018 - Mar. 2020, Nara Women's University, Graduate School of Humanities and Sciences, 食物栄養学専攻
  • Apr. 2014 - Mar. 2018, Jissen Women's University, 生活科学部, 食生活科学科 管理栄養士専攻

Teaching Experience

  • Apr. 2024 - Present
  • Apr. 2023 - Present
  • キャリアデザインゼミナールＢ(17) 奈良の知る, Nara Women's University, Apr. 2023 - Present
  • Cookery Science and Food Processing, Kindai University, Apr. 2023 - Present
  • Apr. 2020 - Mar. 2022

Professional Memberships

  • 日本調理科学会
  • 日本食品科学工学会
  • 日本栄養改善学会
  • 日本家政学会

Media Coverage

  • 急速冷却でおいしく, 奈良新聞, Feb. 2025, Paper
  • 「知りたい聞きたい伝えたい」米粉でたこ焼きって作れるの？, Other than myself, 日本農業新聞, Oct. 2024, Paper

Academic Activities

  • 第22回日本栄養改善学会近畿支部会学術総会, Academic society etc, 09 Dec. 2023 - 09 Dec. 2023
  • 日本食品科学工学会第70回記念大会, 24 Aug. 2023 - 26 Aug. 2023

Other

  • 資格・免許

■Ⅱ．研究活動実績

Published Papers

  • Journal of Cookery Science of Japan, グルテンフリー米粉パン調製時の高温水添加がパンの老化に及ぼす影響, 齋藤 公美子; 佐多 綾花; 三亀 啓吾; 畠中 芳郎; 高村 仁知, Jul. 2025, Scientific journal
  • Refereed, Journal of Food Science, Wiley, Quality improvement of gluten‐free rice flour bread through the addition of high‐temperature water during processing, Kumiko Saito; Maya Okouchi; Mana Yamaguchi; Tayori Takechi; Yoshiro Hatanaka; Koji Kitsuda; Takayo Mannari; Hitoshi Takamura, Nov. 2022, 87, 11, 4820, 4830, Scientific journal, 10.1111/1750-3841.16333
    URLDOI URL
  • Refereed, Journal of Food Processing and Preservation, Wiley, Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread, Kumiko Saito; Maya Okouchi; Mana Yamaguchi; Tayori Takechi; Yoshiro Hatanaka; Koji Kitsuda; Takayo Mannari; Hitoshi Takamura, 06 Oct. 2022, Scientific journal, 10.1111/jfpp.17228
    URLDOI URL
  • Refereed, Journal of Food Science, Wiley, Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flour, Kumiko Saito; Maya Okouchi; Mana Yamaguchi; Tayori Takechi; Yoshiro Hatanaka; Koji Kitsuda; Takayo Mannari; Hitoshi Takamura, Feb. 2022, 87, 2, 576, 584, Scientific journal, 10.1111/1750-3841.16040
    URLDOI URL
  • Refereed, Journal of Home Economics of Japan, Impacts of Slow Juicer Residue Using Orange on Baking Quality of Gluten-Free Rice Flour Bread, Tayori Takechi; Kumiko Saito; Yasuka Hara; Mutsumi Shiwa; Takayo Mannari; Yoshiro Hatanaka; Hitoshi Takamura, Nov. 2021, 72, 11, 709, 718, Scientific journal, 10.11428/jhej.72.709
    DOI URL
  • Refereed, Mar. 2019, 56, 1, 7, 10.34388/1157.00002025
    DOI URL

MISC

  • Sep. 2024
  • Refereed, Research Journal of Living Science, Development of Gluten-Free Rice Flour Bread on Starch Gelatinization, Mar. 2023, 69, 2, 87, 92

Books etc

Presentations

  • 30 Nov. 2024, 30 Nov. 2024 - 30 Nov. 2024
  • 07 Sep. 2024, 06 Sep. 2024 - 07 Sep. 2024
  • 06 Sep. 2024, 06 Sep. 2024 - 07 Sep. 2024
  • 30 Aug. 2024, 29 Aug. 2024 - 31 Aug. 2024
  • 29 Aug. 2024, 29 Aug. 2024 - 31 Aug. 2024
  • Oral presentation, 09 Dec. 2023, 09 Dec. 2023
  • Oral presentation, 14 Oct. 2023, 14 Oct. 2023
  • Oral presentation, 10 Sep. 2023, 09 Sep. 2023 - 10 Sep. 2023
  • Oral presentation, 10 Sep. 2023, 09 Sep. 2023 - 10 Sep. 2023
  • Oral presentation, 26 Aug. 2023, 24 Aug. 2023 - 26 Aug. 2023
  • Oral presentation, 05 Nov. 2022
  • Oral presentation, Sep. 2022
  • Oral presentation, 26 Aug. 2022
  • Oct. 2021
  • Sep. 2020
  • Kumiko Saito; Tayori Takechi; Hatanaka Yoshiro; Takayo Mannari; Hitoshi Takamura, Institute of Food Technologists 2020, Effects of amylose content on the preparation of gluten-free rice flour bread, Oral presentation, Jul. 2020
  • Oral presentation, May 2020
  • Kumiko Saito; Yasuka Hara; Tayori Takechi; Yoshiro Hatanaka; Takayo Mannari; Hitoshi Takamura, Asian Congress of Nutrition 2019, Effects of water temperature on gluten-free rice flour bread baking, Oral presentation, Aug. 2019
  • Oral presentation, Aug. 2019
  • Sep. 2018

Awards

  • Sep. 2023
  • Jun. 2022
  • Mar. 2022
  • Dec. 2020
  • Mar. 2020

Research Projects

  • 若手研究, 01 Apr. 2023 - 31 Mar. 2026, 23K12683, デンプンの糊化を応用したグルテンフリーパンの新規製法の開発, 齋藤 公美子, 日本学術振興会, 科学研究費助成事業, 奈良女子大学, 4680000, 3600000, 1080000, kaken
    対象リソースIRI
  • May 2025 - Mar. 2026, Principal investigator, 製粉条件が米粉の特性およびパンの品質に及ぼす影響, 西村製作所株式会社
  • Apr. 2025 - Mar. 2026, Principal investigator, 米飯の品質保持と老化抑制に向けた冷却工程の最適化, 株式会社品川工業所
  • Apr. 2025 - Sep. 2025, Principal investigator, 真空冷却技術によるパンの老化抑制メカニズムの解明, 株式会社品川工業所
  • Sep. 2023 - Aug. 2025, Coinvestigator, 玄米粉の成分分析及び加工技術の獲得, わらべや日洋食品株式会社
  • Jul. 2024 - Mar. 2025, Principal investigator, 真空冷却技術がパンの品質に及ぼす影響の解明, 株式会社品川工業所
  • Nov. 2023 - Oct. 2024, Coinvestigator, 食酢製造副産物の有効利用に関する研究, タマノイ酢株式会社
  • Dec. 2022 - Oct. 2023, Coinvestigator, 食酢製造副産物の有効利用に関する研究, タマノイ酢株式会社
  • Jun. 2022 - May 2023, Coinvestigator, 玄米粉の成分分析及び加工技術の獲得, わらべや日洋食品株式会社