Master’s Course Food Science and Food  Technology

Salada Science (Endowed Laboratory) Major field of study:Food Technology←HPicon

Laboratory staff

SHIRAI, TAKAAKI
Professor
Research
topics

Analysis of taste and low-molecular functional components

Study of the food palatability
keywords
taste components, free amino acids, sensory evaluation of taste, palatability
MATSUDA, HIROKO
Assistant Professor
Research
topics 

Study of physiological functions in nutrition of foods, such as vegetables and fruits.

Development of cooking methods to utilize the characteristic and the functional activity of food components
keywords
food function、cooking

Research content

Fresh vegetables that is used in a salad and seafoods, including seaweeds, that is popular all over the world are important to maintain the quality of some foods. These qualities vary according to the combination of cooking ingredients, including dressing materials. Therefore, we have been approaching to improve the palatability, functionality, and safety in a wide variety of salad ingredients.

program sponsoring [KENKO mayonnaise Co.,Ltd]

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