New Perspectives in Science Education
Mika Tsuyukubo
Institution: Toyo University
Country: Japan
Mika Tsuyukubo is the Associate Professor of Toyo University, Department of Food and Life Sciences, Faculty of Food and Nutritional Sciences.
She graduated in Pedagogy, Education of Home Economics at Chiba University in 2007. Since then, went on to graduate school of Education and obtained a master's degree. In 2012, She majored in science of cooking at Ochanomizu University Graduate School and obtained a doctorate. From 2013 to 2015, she worked as a teacher at the Science and Education Center of Ochanomizu University, engaged in the development of science teaching materials and on-site lessons for children. Since 2016, She has been conducting research and education on science of cooking, food education, Home economics and food culture at Toyo University.
She is specializing in cooking science and studies cooking characteristics, especially for rice, wheat and potatoes. Analyzing the mechanism of starch decomposition by enzymes during cooking. In addition, developing and implementing a taste education program to develop the taste of children. Focusing on the use of the five senses, we aim to promote the development of expressiveness and sociality by expressing what we feel in words and communicating with others.
Currently, Mika is developing a program in Japan based on French theory, but in the future, we plan to pursue research on the practice of taste education overseas.
Areas of expertise: Science of cooking, food education, Home economics and food culture, taste education
She graduated in Pedagogy, Education of Home Economics at Chiba University in 2007. Since then, went on to graduate school of Education and obtained a master's degree. In 2012, She majored in science of cooking at Ochanomizu University Graduate School and obtained a doctorate. From 2013 to 2015, she worked as a teacher at the Science and Education Center of Ochanomizu University, engaged in the development of science teaching materials and on-site lessons for children. Since 2016, She has been conducting research and education on science of cooking, food education, Home economics and food culture at Toyo University.
She is specializing in cooking science and studies cooking characteristics, especially for rice, wheat and potatoes. Analyzing the mechanism of starch decomposition by enzymes during cooking. In addition, developing and implementing a taste education program to develop the taste of children. Focusing on the use of the five senses, we aim to promote the development of expressiveness and sociality by expressing what we feel in words and communicating with others.
Currently, Mika is developing a program in Japan based on French theory, but in the future, we plan to pursue research on the practice of taste education overseas.
Areas of expertise: Science of cooking, food education, Home economics and food culture, taste education
