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動物生命科学
Showing the original Japanese · View translation
動物細胞とニワトリ胚で培養肉と平滑筋を探る研究室。
AboutAbout the lab
世界の食料問題を解決するために。
動物生命科学研究室
鶏肉を
ニワトリの
共創学部の
Key terms
- 培養肉
- 動物の
細胞を 培養して 作る肉。 環境負荷の 少ない 食肉の 新たな 生産方法と して 開発が 進められている - 平滑筋
- 内臓部位を
つくる 筋肉の 種類。 食肉と しては 利用価値が 低いと されている - ニワトリ胚
- ふ化前の
ニワトリ。 この 研究室は 卵殻を 除いて 15日胚まで 育てる 培養法を 持つ
ResearchResearch themes
世界的な
*Illustrative image培養肉の「種」細胞の探索
鶏肉を
*Illustrative imageニワトリ胚での平滑筋の発生分化
食肉と
MembersFaculty
動物生命科学研究室の
- Professor中村 真子
- Assistant ProfessorHarsha Prakash
- Assistant Professor徳永 亘祐
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Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 動物生命科学
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食糧化学農学部 生物資源環境学科本研究では、The information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “First cultured hamburger fried” World Economic Forum / CC BY 3.0 (cropped)
- 培養肉の
「種」 細胞の 探索: “First cultured hamburger unfried” World Economic Forum / CC BY 3.0 (cropped) - ニワトリ胚での
平滑筋の 発生分 化: “Smooth muscle tissue” Juan Carlos Fonseca Mata / CC BY-SA 4.0 (cropped) - Related lab (農業生産生態学
（農場） ): “Central Expmtl Farm Ottawa” P199 / CC BY 2.5 (cropped) - Related lab (生物化学): “LambdaPlaques” No machine-readable author provided. Madboy assumed (based on copyright claims). / CC BY-SA 3.0 (cropped)
- Related lab (フードシステム学): “Western Wholesale Food Market 2” Minghong / CC BY-SA 4.0 (cropped)
- Related lab (食糧化学): “Vorspeise mit Dolma und Tzatziki” Kritzolina / CC BY-SA 4.0 (cropped)
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