Kenji Isshiki

Hokkaido University, Japan

Kenji Isshiki graduated in food science and technology from Kyushu University, Fukuoka, Japan in 1975 and did his Ph.D. degree in food science and technology at the same university in 1983. He started his research career in 1985 as a Chief, hygienic chemistry, at Kitakyushu Municipal Institute of Environmental Health Sciences, Kitakyushu, Japan and became the Deputy Director-General of Food Safety Commission, Cabinet Office, Government of Japan in 2003. After completing his term, he joined as a Professor the Faculty of Fisheries Sciences, Hokkaido University, Hokkaido, Japan in 2006, continuing his work on food chain safety and quality management. Isshiki published more than 200 publications in peer-reviewed journals, book chapters, technical bulletins, among others. He is Editorial Board Member of many professional societies, including Japanese Association for Animal Cell Technology, Japanese Association for Food Science and Technology, Japanese Association for Food Protection, Japanese Association for Food Hygiene, OECD’s Task Force for the Safety of Novel Foods and Feeds, Japanese Association for Food Chemistry, International Association for Food Protection, and Japanese Association for Food Microbiology.

Biography Updated on 11 January 2011

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