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Bioprocess Engineering Lab
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The lab studies phenomena that occur during food processing and preservation from an engineering perspective.
AboutAbout the lab
Nature's bounty, without waste, deliciously and safely.
The Bioprocess Engineering Lab studies the science, engineering, and technology of food.
The lab focuses on the processes that fruits, vegetables, and grains go through from harvest until they reach the dining table, including sorting, storage, processing, packaging, and transportation.
During operations such as heating, drying, mixing, and shaping, heat and mass move inside the food and its structure changes.
The lab aims to make these phenomena "visible" by combining experiments, measurements, and numerical simulation.
Key terms
- Numerical simulation
- A method of expressing a phenomenon with mathematical equations and calculating it on a computer to reproduce or predict its behavior
- Contact angle
- The angle that the edge of a liquid makes with the surface when the liquid is placed on a solid surface. It serves as a measure of how easily the surface is wetted
- Particle method
- A simulation method that treats a material as a collection of fine particles in order to reproduce how it flows or changes shape
ResearchResearch themes
The lab studies, from an engineering perspective, phenomena that occur while food and biological materials are processed, transported, and stored. By combining experiments, measurements, and numerical simulation, it aims to make heat and mass transfer and structural changes "visible."
*Illustrative imageProcessing Food Powders
The lab studies the processing of food powders. Topics include a method of agglomerating whey powder into granules using steam containing fine water droplets, and the effect of grinding time when rice flour is finely milled.
*Illustrative imageHow Easily Powders Disperse and Dissolve
This research evaluates how food powders disperse and dissolve in a liquid. The work includes evaluating the contact angle when a thickening liquid is placed on whey or starch powder.
*Illustrative image3D Food Printing
This research concerns 3D food printers that shape food into three-dimensional forms. The work includes optimizing printing conditions using a 3D scanner and simulating the deformation of materials using the particle method.
MembersFaculty
The members of the Bioprocess Engineering Lab are faculty members and students in the doctoral, master's, and undergraduate programs.As of 2026
- Associate ProfessorItaru SotomePublications ↗
- Assistant ProfessorMasatoshi Yoshimura
VoicesStudent voices
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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: “Flours” Mudd1 / CC BY-SA 3.0 (cropped)
- Processing Food Powders: “Close-up of a granule of Gold Blend instant coffee” AJC1 from UK / CC BY-SA 2.0 (cropped)
- How Easily Powders Disperse and Dissolve: “Droplets ( )” Nicola Sap De Mitri / CC BY-SA 2.0 (cropped)
- 3D Food Printing: “3D Printed Chocolate” FM1418 / CC BY-SA 4.0 (cropped)
- Related lab (Hosoi Lab): “Agricultural art” Antarsih / CC BY 4.0 (cropped)
- Related lab (Biological and Environmental Engineering Lab): “Plant production with LED lighting” Flatengine / CC BY-SA 3.0 (cropped)
- Related lab (Farmland and Environmental Engineering Lab): “Transplanting rice seedlings by hand into the flooded paddy after mechanical transplanting leaves gaps” Gpwitteveen / CC BY-SA 4.0 (cropped)
- Related lab (Irrigation and Water Environment Engineering Lab): “Irrigation channel beside a rice field 8298941” 夢の
散歩 / CC BY-SA 3.0 (cropped)
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