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－　　－26Seiichiro ISOBEProfessor, Department of Industrial Engineering and ManagementSeiichiro Isobe is a professor at the Department of Industrial Engineering and Management, College of Industrial Technology, Nihon University. Dr. Isobe is Food Engineer. He has served as a researcher at the National Food Research Institute funded by Ministry of Agriculture, Forestry and Fisheries for 30 years. Dr. Isobe has researched about food processing including the development new food machines and methods. He has acquired a number of patents over the years and currently holds 24 patents. Dr. Isobe’s main area of research is food quality control and improvement, and development of value-added products and their management. He also teaches about management improvement, such as quality or the production process of assumed food business models led by students of the food management course. Dr. Isobe’s main lectures include food supply systems, process innovation, quality control, and others.He also contributes to academic societies as board member of Japanese Society of Food Engineering, board member of Japanese Society of Functional Water, member of Japanese Society of Food Science and Technology and others. In recognition of his activities, Dr. Isobe has received the Technology Prize from Japanese Society of Food Science and Technology (2010), the Technology Award (Research Section) from the Minister of Education, Culture, Sports, Science and Technology (2011), and others.Research Achievements1) Diagnosis of production system of marine frozen products by inventory management theory- A case of blue fins, International Journal of Intelligent System, 4(2-1):18-24(2015)2) Effective Extraction of Curcuminoids by Grinding Turmaric (Curcuma longa) with Medium-Chain Tria-cylglycerols, Food Science and Technology Research, Vol. 19, No. 4, pp. 635–659, 2013.3) Ultra-fine Pulverization of Rice: Effects on Hydration Properties and Enzymatic Hydrolysis, Japan Jour-nal of Food Engineering, 14 (1), pp. 37–46, Mar. 2013. 4) Prevalence of foodborne pathogens in retailed foods in Thailand, Foodborne Pathogens and Disease, 9(9), 835-840 (2012.09)5) Microwave application for blanching and drying of cooking tomato, Acta Horticulturae, 934(2), 1223-1228 (2012.06)