Professor Yamaguchi conducts studies in food science and functional science to examine how cooking affects flavor and nutritional content, and uses this scientific evidence to address dietary habits and health. With a focus on locally sourced ingredients, she is deeply involved in a wide range of collaborative research and product development projects with local communities and businesses, making her a central figure in Niigata University’s “Deliciousness DX” initiative.

“Food science and nutrition studies are fields directly connected to our daily lives. I make a conscious effort to incorporate the practical, real-life perspective of eating into basic agricultural research. Food serves three functions: nutrition, taste (palatability), and health and disease prevention (regulating physical condition). By combining these elements while staying rooted in the local community, I hope to expand the appeal and potential of Niigata’s food culture.”

Since joining Niigata University in 2008, she has conducted extensive research focusing on local ingredients such as rice, rice flour, Meikena (mustard greens), eggplant, edamame (green soybeans), and Nanban shrimp (sweet shrimp). In addition to scientific component analysis using pipettes, she quantifies and visualizes flavor using a taste sensor that employs an artificial lipid membrane modeled after the human tongue. She also places strong emphasis on practical application, using the data to develop optimal cooking methods, new ways of eating, and new products.

The sake liqueur “Utatane Imosienne,” made with roasted sweet potato paste from the brand sweet potato—grown in Niigata City’s Nishi and Nishikan Wards—is the result of a joint development effort between the Niigata University’s Graduate School project and Takano Sake Brewery in Niigata City. The product is also expected to have a positive ripple effect on the promotion of local agriculture and tourism.

“While collaborative products featuring local ingredients and local companies are not uncommon, the strength of our research lies in our ability to quantify their taste based on scientific research. It is important to pursue taste while also linking it to health and enhancing the value of food. We believe this research can directly contribute to improving QOL (quality of life).”

Products developed from recent research findings and educational initiatives.
The “Utatane Imosienne” sweet potato-based sake liqueur (left) and “Low-Carb Rice,”
a high-amylose rice variety grown in Niigata Prefecture (right).
By adjusting the cooking method, you can prepare low-carb rice with a texture comparable to Koshihikari.

*Article content and profile information are current as of May 2026.

Tags (Keywords)

• #CookeryScience
• #DeliciousnessDX
• #FoodandHealth
• #HealthBenefits
• #Imosienne
• #LocalIngredients
• #NutritionStudies

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