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Food Analysis Lab
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A lab that uses analytical chemistry to study the functions and absorption of food components.
AboutAbout the lab
Exploring the functions and fate of food components through analytical chemistry
The Food Analysis Lab uses analytical chemistry to study the quality and functions of foods and how food components behave in the body.
The lab pursues its research with the aim of "creating foods that contribute to physical and mental well-being."
It searches for food components that can help prevent hypertension, diabetes, and dementia, and studies how they are absorbed and how they act.
Key terms
- Renin-angiotensin system
- A mechanism in the body that acts to raise blood pressure (a pressor system)
- Bioavailability
- The degree to which a food component is absorbed and used in the body
- Food factor
- A component contained in food that acts on the condition of the body
NewsLab news
A master's student won the Best Presentation Award at the FY2026 Annual Meeting of the Japanese Society of Food Analysis
An Assistant Professor won the Excellent Poster Award at the 73rd Annual Meeting of the Japanese Society for Food Science and Technology
A doctoral student won the Best Award at the Young Researchers' Meeting of the 73rd Annual Meeting of the Japanese Society for Food Science and Technology
A doctoral student won Second Place in the Flash Talk Presentation Competition at ISNFF 2026
A doctoral student won the FY2026 Kyushu Analytical Chemistry Encouragement Award
ResearchResearch themes
The lab seeks to clarify, using analytical chemistry, how food components are absorbed in the body and what effects they have. It searches for food factors involved in preventing and improving lifestyle-related diseases and studies their mechanisms of action.
*Illustrative imageFood components that regulate blood pressure
Focusing on the renin-angiotensin system, a mechanism in the body that raises blood pressure, the lab studies how components that regulate this system act. It also prepares and searches for components that suppress this system, and investigates food components that improve blood vessel function.
*Illustrative imageFood components that suppress postprandial blood glucose
Aiming to delay and suppress the rise in blood glucose after meals, the lab prepares and searches for food components that inhibit glucose absorption or promote its metabolism.
*Illustrative imageFood factors that prevent dementia
Prompted by the discovery of a food factor that can prevent Alzheimer's-type dementia, the lab is studying its mechanism of action and how readily it reaches the brain. It also aims to comprehensively identify food factors with preventive effects.
*Illustrative imageAbsorption and use of food components in the body
The lab works to clarify how much of the food components involved in preventing lifestyle-related diseases is absorbed from the intestinal tract and used in the body (bioavailability).
MembersFaculty
Members of the Food Analysis Lab consist of faculty, academic researchers, administrative staff, and doctoral, master's, and undergraduate students.As of 2026
- ProfessorToshiro Matsui
- Associate ProfessorMitsuru Tanaka
- Assistant ProfessorSaya Nakamura
- Assistant ProfessorZhuofei Liu
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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: “High-performance liquid chromatography” Dqwyy / CC0 (cropped)
- Food components that regulate blood pressure: “Blood pressure monitoring” rawpixel.com / CC0 (cropped)
- Food components that suppress postprandial blood glucose: “(20250417) Blood glucose meter 09” Roy Zuo / CC BY-SA 4.0 (cropped)
- Food factors that prevent dementia: “Brain Nutrition food” Vimalananth V / CC BY-SA 4.0 (cropped)
- Absorption and use of food components in the body: “2429 Digestion of Proteins (Physiology)-es” OpenStax College / CC BY 4.0 (cropped)
- Related lab (機能水・
機能性食品・ エネルギー （寄附講座） ): “H2O Molecules as Water Vapor” Lizard125 / CC BY-SA 4.0 (cropped) - Related lab (食糧化学): “Vorspeise mit Dolma und Tzatziki” Kritzolina / CC BY-SA 4.0 (cropped)
- Related lab (土壌学): “Gombe state University Geography students visits an Escavated hill showing soil profile with its horizons at Waka biu, Borno state 05” Csasavage / CC0 (cropped)
- Related lab (畜産化学): “Muscle Tissue Skeletal Muscle Fibers ( )” Berkshire Community College Bioscience Image Library / CC0 (cropped)
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