[Doctoral Course] Food and Nutrition Science
Characteristics of Food Processing
Food processing | ProfessorMakoto Ishioroshi |
Gelation is an important processing characteristic in food processing. We mainly study the heating gelation of the protein including the principles of gelation, its interaction with other ingredients, and analysis methods using meat products as an example. |
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ProfessorYasuyuki Takeda |
We investigate details of physicochemical changes, processing properties and influences to human health of fermented milk products through the analysis of the ecology and the functional characteristics of the relating lactic acid bacteria and aim to produce high value-adding fermenting milk products. | |
ProfessorYasuhiro Funatsu |
We develop a novel food material that combines heterologous muscle protein for the purpose of effective use of underutilized water livestock resources. We analyze the gelling properties by several aspects such as rheological characteristics, protein analysis, and fine structure. | |
Food Physics | ProfessorIsamu Kaneda |
We study physicochemical properties of food as soft matter by mainly using rheological method. The subject of our research is hydrogel and concentrated colloidal dispersions. |
Nutrition Chemistry
Food and Nutrition Chemistry | ProfessorShuichi Onodera |
Biochemical and molecular biological research on food and nutrition components and biofunctional components affecting lipid metabolism and carbohydrate metabolism |
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Food Function Biochemistry | Associate ProfessorTomohiro Iwasaki |
Research on the food functions for the muscle plasticity,hypertrophy and prevention of atrophy using biochemical and molecular biological and histological methods. |
Health and Nutrition
Health and Nutrition | ProfessorItaru Terai |
Research on isolating plasma nucleic acid degrading enzyme and studying it how it breaks down de novo synthesis aptamer. |
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Associate ProfessorTaichi Yamaguchi |
Research to clarify methods of nutrition intake and exercise 1) for maintenance and promotion of health and 2) for improvement of sports performance | |
Clinical Nutrition | ProfessorSatomi Ishii |
Research on the development of new food and lipid metabolism from food and health perspective. Research on Immunostimulatory action, and nutrition and metabolism of traditional fermented food. Research on nutrition, functionality and characteristics of fermented milk of the world. Research on traditional food culture. |
Food Environment Management
Food Microorganism Management | ProfessorAkihiro Yamagichi |
Construction pro-living body interaction analysis using a) food microbe and the cultured cell |
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Food Environmental Pollution | ※Undecided |