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Food Process Engineering Lab
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The lab explores food manufacturing, from flavor and emulsions to microwave heating.
AboutAbout the lab
Basic and applied research on the fields that underpin the food processing industry.
The Food Process Engineering Lab studies the fundamentals and applications of fields essential to the food processing industry, such as industrial food production, food manufacturing machinery, and food waste treatment.
The lab investigates the aroma and texture of foods and the properties of emulsions, which consist of a water phase and an oil phase.
The lab also works on food processing and chemical processes using microwaves, and on recycling food waste using nanomaterial catalysts.
The lab belongs to the Food Chemical Engineering group in the Biosciences and Biotechnology section of the Faculty of Agriculture, Graduate School of Kyushu University.
Key terms
- Emulsion
- A form consisting of a water phase and an oil phase. It is one of the forms found in foods.
- Microwave
- A type of electromagnetic wave. This lab uses it to heat food and to accelerate chemical reactions.
- Catalyst
- A material that helps a chemical reaction proceed efficiently.
NewsLab news
A doctoral student received the Best Presentation Award at the JSBBA WEST 8th Student Forum
Results of joint research with Tokyo Metropolitan University and the Japan Synchrotron Radiation Research Institute (JASRI) accepted in Catalysis Today
Results of joint research with Keio University and Institute of Science Tokyo accepted in Catalysis Today
A review on observing localized high-temperature fields created by microwaves, co-authored with Tianjin University and others, was published
A paper on a microwave 3D printer was published in Scientific Reports (joint research with Cardiff University)
ResearchResearch themes
The lab studies issues in food manufacturing, ranging from food aroma, texture, and the physical properties of emulsions to microwave-based processing and chemical processes. It conducts basic and applied research in fields essential to the food processing industry, such as industrial food production, food manufacturing machinery, and food waste treatment.
*Illustrative imageAroma and texture of foods
Besides taste, tactile and olfactory information also plays an important role in how delicious food is. The lab studies aroma, which is olfactory information, and texture, which is tactile information.
*Illustrative imagePreparation and physical properties of emulsions
Some foods take the form of an emulsion, consisting of a water phase and an oil phase. Using emulsions makes it possible to create foods with textures different from conventional ones, as well as applications outside of food, so the lab studies how emulsions are prepared and how their physical properties change.
*Illustrative imageFood processing technology using microwaves
Conventional microwave-oven-type devices made precise control of heating difficult, but high-power semiconductor oscillators have made precise heating possible. The lab is developing technologies for catalytic conversion of carbohydrates, extraction of functional molecules, and accelerated freeze-drying.
*Illustrative imageChemical processes using microwaves
Electromagnetic waves such as microwaves can create a thermally non-equilibrium reaction field with high selectivity for a target material, which can accelerate chemical reactions. The lab is working to clarify the mechanism of this reaction acceleration and is extending it to developing processes that convert carbon resources such as biomass into hydrogen and chemical products.
MembersFaculty
The members of the Food Process Engineering Lab include faculty, academic researchers, research fellows, technical staff, administrative staff, and doctoral, master's, and undergraduate students.As of 2026
- ProfessorNoriyuki Igura
- Assistant ProfessorIbrahim Maamoun
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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: “Microwave Oven” Srini297 / CC BY-SA 4.0 (cropped)
- Aroma and texture of foods: “Multi-flavor egg tarts” Fumikas Sagisavas / CC0 (cropped)
- Preparation and physical properties of emulsions: “Mayonnaise (1)” jules / CC BY 2.0 (cropped)
- Food processing technology using microwaves: “Microwave tunnel closeup” Original image: User:Cjp24 Derived image: Chetvorno / CC BY-SA 3.0 (cropped)
- Chemical processes using microwaves: “Mineralizatoropen” Procent / CC BY-SA 3.0 (cropped)
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- Related lab (Forest Ecosphere Environmental Resource Sciences Lab): “Lentinula edodes 20101113 a” Batholith (talk) / Public domain (cropped)
- Related lab (Food Analysis Lab): “High-performance liquid chromatography” Dqwyy / CC0 (cropped)
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