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HONDA Schiko  本多 佐知子

ORCIDConnect your ORCID iD *help
Researcher Number 60514916
Other IDs
Affiliation (based on the past Project Information) *help 2021 – 2022: 神戸大学, 工学研究科, 非常勤講師
2020: 金沢学院短期大学, 食物栄養学科, 准教授
2013 – 2016: 神戸山手短期大学, その他部局等, 准教授
2014: 神戸山手短期大学, 生活学科, 准教授
Review Section/Research Field
Except Principal Investigator
Medium-sized Section 27:Chemical engineering and related fields / Properties in chemical engineering process/Transfer operation/Unit operation / Social systems engineering/Safety system / Design and evaluation of sustainable and environmental conscious system
Keywords
Except Principal Investigator
動作解析 / 低炭素化 / 省エネルギー / 調理プロセス / 撹拌動作 / 人間動作模倣 / 撹拌・混合操作 / 調理 / カオス解析 / 暗黙知 … More / 撹拌 / プロセス強化 / 地域コミュニティ / 社会システム / 食の安全 / 環境科学 / 食の安全・安心 / 調理科学 / 加熱調理 / 低炭素社会 Less
  • Research Projects

    (4 results)
  • Research Products

    (14 results)
  • Co-Researchers

    (8 People)
  •  Challenge of Establishing a New Theory of Stirring and Mixing Operations by Introducing Human Motion Imitation

    • Principal Investigator
      Ohmura Naoto
    • Project Period (FY)
      2020 – 2022
    • Research Category
      Grant-in-Aid for Challenging Research (Exploratory)
    • Review Section
      Medium-sized Section 27:Chemical engineering and related fields
    • Research Institution
      Kobe University
  •  Development of an Innovative Mixing Device by Incorperating Human Tacit Knowledge and Chaotic Mixing Theory

    • Principal Investigator
      Ohmura Naoto
    • Project Period (FY)
      2015 – 2016
    • Research Category
      Grant-in-Aid for Challenging Exploratory Research
    • Research Field
      Properties in chemical engineering process/Transfer operation/Unit operation
    • Research Institution
      Kobe University
  •  Smart kitchen-dining organization for cooking to attain both "energy saving and reduction of CO2 emission" and "food safety"

    • Principal Investigator
      NAOKO Shirasugi
    • Project Period (FY)
      2013 – 2014
    • Research Category
      Grant-in-Aid for Challenging Exploratory Research
    • Research Field
      Design and evaluation of sustainable and environmental conscious system
    • Research Institution
      Kobe University
  •  A challenge for creation of energy-saving and low-carbonized local community based on food culture

    • Principal Investigator
      OHMURA Naoto
    • Project Period (FY)
      2013 – 2014
    • Research Category
      Grant-in-Aid for Challenging Exploratory Research
    • Research Field
      Social systems engineering/Safety system
    • Research Institution
      Kobe University

All 2022 2017 2016 2014 2013 Other

All Journal Article Presentation

  • [Journal Article] Using Motion Analysis to Evaluate Techniques for Whipping Heavy Cream by Hand2017

    • Author(s)
      M. Hara, H. Masuda, T. Horie, S. Honda, N. K. Shirasugi, N. Ohmura
    • Journal Title

      Journal of Chemical Engineering of Japan

      Volume: 印刷中

    • NAID

      130006386615

    • Peer Reviewed / Acknowledgement Compliant
    • Data Source
      KAKENHI-PROJECT-15K14205
  • [Journal Article] Effective Human Motion of Fresh Cream Mixing Extracted by a Motion Analysis2017

    • Author(s)
      M. Hara, H. Masuda, T. Horie, S. Honda, N. K. Shirasugi, N. Ohmura
    • Journal Title

      Proceedings of 5th Asian Conference on Mixing - ACOM2016

      Volume: - Pages: 108-111

    • Peer Reviewed / Acknowledgement Compliant
    • Data Source
      KAKENHI-PROJECT-15K14205
  • [Presentation] 茶道における抹茶撹拌の動作解析2022

    • Author(s)
      洲戸 歩、白杉(片岡) 直子、本多 佐知子、祗園 景子、増田 勇人、大村 直人
    • Organizer
      2022年度大会(一社)日本調理科学会
    • Data Source
      KAKENHI-PROJECT-20K21110
  • [Presentation] 調理における撹拌動作の解析2016

    • Author(s)
      原 真衣子、 本多 佐知子、 白杉(片岡) 直子、増田 勇人、堀江 孝史、大村 直人
    • Organizer
      第18回化学工学会学生発表会(福岡大会)
    • Place of Presentation
      福岡大学(福岡県・福岡市)
    • Year and Date
      2016-03-05
    • Data Source
      KAKENHI-PROJECT-15K14205
  • [Presentation] Effective Human Motion of Fresh Cream Mixing Extracted by a Motion Analysis2016

    • Author(s)
      M. Hara, H. Masuda, T. Horie, S. Honda, N. K. Shirasugi, N. Ohmura
    • Organizer
      5th Asian Conference on Mixing - ACOM2016
    • Place of Presentation
      滝の湯ホテル(山形県・天童市)
    • Year and Date
      2016-08-29
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-15K14205
  • [Presentation] Effective human motion of fresh cream mixing extracted by a motion analysis2016

    • Author(s)
      M. Hara, H. Masuda, T. Horie, S. Honda, N. K. Shirasugi, N. Ohmura
    • Organizer
      5th Asian Conference on Mixing
    • Place of Presentation
      滝の湯ホテル(山形県・天童市)
    • Year and Date
      2016-08-29
    • Int'l Joint Research
    • Data Source
      KAKENHI-PROJECT-15K14205
  • [Presentation] エネルギー効率と食品衛生を考慮したハンバーグステーキの焼成条件2014

    • Author(s)
      太田七瀬,白杉(片岡)直子,本多佐知子,堀江孝史,大村直人
    • Organizer
      日本調理科学会近畿支部第41回研究発表会
    • Place of Presentation
      京都華頂大学(京都府・京都市)
    • Year and Date
      2014-12-13
    • Data Source
      KAKENHI-PROJECT-25550090
  • [Presentation] 省エネルギーと食品衛生を考慮したハンバーグ焼成条件の検討2014

    • Author(s)
      太田七瀬,白杉(片岡)直子,本多佐知子,堀江孝史,丸山達生,大村直人
    • Organizer
      日本調理科学会平成26年度大会
    • Place of Presentation
      県立広島大学(広島県・広島市)
    • Year and Date
      2014-08-30
    • Data Source
      KAKENHI-PROJECT-25550090
  • [Presentation] エネルギー効率を考慮したニンジンの最適ゆで加熱条件2014

    • Author(s)
      孫潔慧,白杉(片岡)直子,本多佐知子,堀江孝史,大村直人
    • Organizer
      日本調理科学会近畿支部第41回研究発表会
    • Place of Presentation
      京都華頂大学(京都府・京都市)
    • Year and Date
      2014-12-13
    • Data Source
      KAKENHI-PROJECT-25550090
  • [Presentation] 低炭素を考慮した根菜類の最適加熱条件の検討 -ニンジンの茹で加熱を中心にー2014

    • Author(s)
      孫潔慧,白杉(片岡)直子,本多佐知子,堀江孝史,丸山達生,大村直人
    • Organizer
      日本調理科学会平成26年度大会
    • Place of Presentation
      県立広島大学(広島県・広島市)
    • Year and Date
      2014-08-29
    • Data Source
      KAKENHI-PROJECT-25550090
  • [Presentation] ゆで卵を例とした調理加熱法の違いによる省エネ・低炭素化の検討2013

    • Author(s)
      村嶋祐誠、山根有友奈、武田志奈乃、白杉(片岡)直子、本多佐知子、堀江孝史、丸山達生、大村直人
    • Organizer
      日本調理科学会平成25年度大会
    • Place of Presentation
      奈良女子大学
    • Data Source
      KAKENHI-PROJECT-25550090
  • [Presentation] ゆで卵を例とした調理法の違いによる省エネ・低炭素化の検討2013

    • Author(s)
      村嶋祐誠,山根有友奈,武田志奈乃,白杉直子,本多佐知子,丸山達生,大村直人
    • Organizer
      日本調理科学会 平成25年度大会
    • Place of Presentation
      奈良女子大学
    • Data Source
      KAKENHI-PROJECT-25560155
  • [Presentation] 低炭素を考慮した根菜類の最適加熱条件の検討 ―ニンジンの茹で加熱を中心に―

    • Author(s)
      孫潔慧,白杉直子,本多佐知子,堀江孝史,丸山達生,大村直人
    • Organizer
      日本調理科学会 平成26年度大会
    • Place of Presentation
      広島県立大学
    • Year and Date
      2014-08-29 – 2014-08-30
    • Data Source
      KAKENHI-PROJECT-25560155
  • [Presentation] 省エネルギーと食品衛生を考慮したハンバーグ焼成条件の検討

    • Author(s)
      太田七瀬,白杉直子,本多佐知子,堀江孝史,丸山達生,大村直人
    • Organizer
      日本調理科学会 平成26年度大会
    • Place of Presentation
      広島県立大学
    • Year and Date
      2014-08-29 – 2014-08-30
    • Data Source
      KAKENHI-PROJECT-25560155
  • 1.  NAOKO Shirasugi (80243294)
    # of Collaborated Projects: 4 results
    # of Collaborated Products: 14 results
  • 2.  OHMURA Naoto (50223954)
    # of Collaborated Projects: 4 results
    # of Collaborated Products: 0 results
  • 3.  OHMURA Naoto (50223974)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 19 results
  • 4.  増田 勇人 (90781815)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 1 results
  • 5.  祇園 景子 (70533404)
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 6.  HARA Maiko
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 5 results
  • 7.  IKEDA Kazuya
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results
  • 8.  GHOBADI Narges
    # of Collaborated Projects: 1 results
    # of Collaborated Products: 0 results

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