Food Sciences | Research Fields | The Global Education Program for AgriScience Frontiers

Agricultural and Food Process Engineering

Research Subject

Providing high quality and safe agricultural commodities and processed foods

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Food Processing, Food Safety, Non-destructive evaluation, Predictive Microbiology

Biochemistry

Research Subject

Biochemistry of functional proteins and application for carbohydrate bioengineering

<Keywords>

Applied Glycoscience, Biochemistry, Carbohydrate Bioengineering

Cell & Tissue Biology

Research Subject

Biological exploration of meat and milk at cellular and tissue level

<Keywords>

Mammary gland, Meat, Meat products, Milk secretion

Food Biochemistry

Research Subject

Functional food science and physiology for health promotion

<Keywords>

Food Biochemistry, Gut Microbiota, Gut Physiology, Natural Products

Microbial Physiology

Research Subject

To clarify physiological functions of industrial and intestinal microorganisms

<Keywords>

Applied Enzymology, Applied Microbiology, Intestinal Microbiology, Microbial Genetics

Molecular Enzymology

Research Subject

Molecular analysis of carbohydrate-active enzymes and their applications

<Keywords>

Carbohydrate-active Enzymes, Molecular Enzymology, Physiology of Glycosylases, Synthesis of Novel Carbohydrates

Nutritional Biochemistry

Research Subject

Maintenance of homeostasis via dietary intervention

<Keywords>

Cell Biology, Food Science for Health, Nutritional Biochemistry, Physiology of Alimentary Tracts

Keywords