DOX system (DOX-60F/DOX-30F) rapidly evaluates the total number of microorganisms, coliforms and Escherichia coli

Biography of Dr. Kenji Isshiki



Dr. Kenji Isshiki 

Sep. 1950   Born in Kitakyushu, Fukuoka

Mar. 1975   Received a master’s degree in agriculture from Kyushu University 

Apr. 1975   Entered Kitakyushu Municipal Institute of Environmental Health Sciences, engaged in experiment/research of food and food additives

Oct. 1990   Moved to National Food Research Institute as a head of Spoilage Protection Laboratory

Oct. 1996   Associate Director at the Institute after experiencing a heads of Wholesomeness Evaluation Laboratory and Microbial Control Laboratory

Feb. 1997 – 2002   Also, worked for OECD as a Bureau of Taskforce for Novel Food and Feed Safety

Apr. 1998 – Mar. 2004   Also, served as a professor at the graduate school of Ochanomizu University

Apr. 2001   Director of Food Hygiene Team of National Food Research Institute

Jul. 2003   Deputy Director General of Food Safety Commission of Japan

Aug. 2006   Moved to Hokkaido University as a professor at the graduate course, supervised Food-Chain Conservation Laboratory of Faculty of Fisheries Sciences

Mar. 2014   Retired from Hokkaido University

Apr. 2014   Assumed the positions of emeritus professor at Hokkaido University, visiting professor at The Open University of Japan, advisor at Japan Food Research Laboratories


< Other achievements >


Specialized fields

food hygiene, food protection

Main books

1) Shokuhin Eisei Gaku (Food Hygienics), Tokyo Kagaku Dozin (editing and co-writing, 2014)  

2) Syoku Anzensei Gaku (Food Safety), Foundation for the Promotion of The Open University of Japan (co-editing/writing, 2014)  

3) Namasyoku no Oishisa to Risuku (Palatability and Risk of eating raw)、NTS (co-writing and editorial supervising, 2013)   

4) Shoku to Kenko (Food and Health), Foundation for the Promotion of The Open University of Japan (co-writing, 2012), etc.

Academic activities

International Association of Food Protection (editorial board member),

Japan Society of Food Chemistry (president), Japan Society of Food Microbiology (councilor),

Japan Association for Animal Cell Technology (councilor),

Japan Society for Food Hygiene and Safety (executive board member until May 2013, awarded a merit medal), etc.

Concurrent posts

adjunct professor at the graduate course of Ibaraki University,

adjunct professor at Kochi University,

advisor at Food Functional Design Research Center of Kyushu University,

external evaluation board member of Shizuoka Institute of Science and Technology,

member of Food Safety Research Evaluation Commission of Health,Labour and Welfare Ministry,

specialized collaborator of Japan Association for Techno-innovation in Agriculture, Forestry and Fisheries,

selection committee member of The Tojuro Iijima Foundation for Food Science and Technology,

chair of the steering committee of Food Safety Kentei Associaion, etc.


Website for Dr. Isshiki’s profile

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