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食品機能学寄付講座
Showing the original Japanese · View translation
食品の栄養やおいしさ、体を整える働きを分子から探る研究室。
AboutAbout the lab
食の力を、分子から解き明かす。
食品機能学寄付講座は、
生活の
モデル生物などを
東洋食品研究所の
Key terms
- 食品の
1次・2次・3次機能 - 食品の
働きの 3つの 分け方。 栄養 （1次）、 味や 香り （2次）、 体の 調子を 整える 働き （3次） - 未病
- 病気とは
言えないが、 健康とも 言い切れない 状態。 病気に なる 手前の 段階 - オミックス解析
- 体の
中の 遺伝子や たんぱく 質などを、 まとめて 網羅的に 測って 調べる 方法
NewsLab news
View More ↗ResearchResearch themes
食品の
*Illustrative image未病に関わる栄養素と食品成分
未病の
*Illustrative image恒常性に関わる国際的な課題
健康な
*Illustrative image食の中枢感覚のデータサイエンス
食に
MembersFaculty
食品機能学寄付講座の
- Project Associate Professor亀井 飛鳥Publications ↗
- Project Associate Professor (Concurrent)三坂 巧Publications ↗
VoicesStudent voices
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RelatedLabs similar to 食品機能学寄付講座
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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: “DNA microarray chip” ErikAbner / CC BY 4.0 (cropped)
- 未病に
関わる 栄養素と 食品成分: “Carbon Catabolism” Mplanine / CC BY 4.0 (cropped) - 恒常性に
関わる 国際的な 課題: “Varbuss” Heiti Paves / CC BY-SA 3.0 (cropped) - 食の
中枢感覚の データサイエンス: “Brodawka językowa okolona” Hannajackowiak / CC BY 4.0 (cropped) - Related lab (生物機能開発化学研究室): “Blue tongue” Sensonet / CC BY-SA 3.0 (cropped)
- Related lab (植物栄養・肥料学研究室): “Roots of a hydroponically-grown plant” Banana patrol / CC BY-SA 3.0 (cropped)
- Related lab (応用微生物学研究室): “Colonie batteriche o vita marina?” Chiara.marraccini / CC BY-SA 4.0 (cropped)
- Related lab (栄養化学研究室): “Cultured Rat Hippocampal Neuron ( )” ZEISS Microscopy from Germany / CC BY 2.0 (cropped)
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