Ryo Inoue is a Professor at the Laboratory of Animal Science, Department of Applied Biological Sciences, Setsunan University. He received his Ph.D. and M.Sc. in Agriculture at Kyoto Prefectural University. Before his current role, he was a Visiting Scientist at the Rowett Research Institute (2004–2005), a JSPS fellow at the Kyoto Prefectural University (2004–2006), an Assistant Professor at the Hokkaido University (2006–2008), a Visiting Scientist at the University of Aberdeen (2011–2012), and an Associate Professor at the Laboratory of Animal Science, Kyoto Prefectural University (2008–2020). His current research focuses primarily on the following three topics: 1. Investigation of porcine colostrum components that transfer to new-born piglets and their role in the health of piglets. 2. The gut microbiota's development and relationship to mucosal and systemic immunological disorders. 3. Evaluation of the beneficial effects of functional foods, especially probiotics.
Research Keywords & Expertise
gut microbiota
pig
colostrum
Pathogen metagenomics
Mucosal mmunology
Fingerprints
gut microbiota
pig
colostrum
Short Biography
Ryo Inoue is a Professor at the Laboratory of Animal Science, Department of Applied Biological Sciences, Setsunan University. He received his Ph.D. and M.Sc. in Agriculture at Kyoto Prefectural University. Before his current role, he was a Visiting Scientist at the Rowett Research Institute (2004–2005), a JSPS fellow at the Kyoto Prefectural University (2004–2006), an Assistant Professor at the Hokkaido University (2006–2008), a Visiting Scientist at the University of Aberdeen (2011–2012), and an Associate Professor at the Laboratory of Animal Science, Kyoto Prefectural University (2008–2020). His current research focuses primarily on the following three topics: 1. Investigation of porcine colostrum components that transfer to new-born piglets and their role in the health of piglets. 2. The gut microbiota's development and relationship to mucosal and systemic immunological disorders. 3. Evaluation of the beneficial effects of functional foods, especially probiotics.
