LAB LOGA page on LabLog, a review site (not the lab's official page)
Food Science and Cookery Science Lab (Kuniko Sugiyama)
Machine-translated · View original
A cookery science lab that investigated how oven heating with steam affects the finish of meat dishes.
AboutAbout the lab
Rethinking everyday foods through the theory of cooking.
The lab of Professor Kuniko Sugiyama studied how oven heating with steam affects the finish of animal protein foods such as meat.
It aimed to find heating conditions that leave meat and similar foods easy to eat and safe, in order to help improve undernutrition among older adults.
Professor Sugiyama belongs to the Home Economics Specialization in the Faculty of Education, and teaches classes and practical training in cookery science.
Based on the idea that people turn food into something safer, easier to eat, tastier, and easier to digest by cooking it, the classes teach the theory and methods of cooking.
Key terms
- Steam convection oven
- An oven capable of high-temperature, high-humidity heating. It is widely used in commercial kitchens.
- High-temperature, high-humidity heating
- Heating in which heat transfer from steam condensing on the food is added to conventional heating with hot air.
ResearchResearch themes
Professor Sugiyama's lab focused on the steam convection oven, which is widely used in commercial kitchens, and studied how steam affects the finish of food. The research began from the concern that steam is not fully utilized in roasting and baking, and that a likely reason is that the state of steam differs greatly between appliances and its effects on food have not been scientifically clarified.
View More ↗MembersFaculty
- ProfessorKuniko Sugiyama
VoicesStudent voices
Ratings and reviews reflect the experiences of individual current or former students, not the lab's official views. Whether a lab has reviews, or how many, says nothing about the lab itself.
Students who take part in an interview may receive a thank-you gift worth ¥1,000, regardless of what they say.
Student ratings (0 students)
--
--
--
--
--
--
Student voices answer questions like these
- What's great about this lab?
- What did you learn after joining?
- What's the vibe, and what is the professor like?
- Who is this lab for?
- Where do graduates go?
Your experience can help younger students choose their lab. Your name won't be shown.
Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to Food Science and Cookery Science Lab (Kuniko Sugiyama)
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 LabLog
LabLog is a lab review app for students only. Student members at each university interview students in labs and publish what they say. Student voices can only be read by students who sign up with a university email address. Operated by bestiee Inc.
Learn more about LabLog ↗Search engines and AI may reference the basic lab info and rating summaries on this page and the description of LabLog. Student voices are for student members only. Automated collection by programs (scraping, or input to or training of AI) is prohibited under Article 8 of the Terms of Service. If you need data for research or analysis, please contact us.