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応用食品科学研究室
Showing the original Japanese · View translation
乳と肉を中心に、動物から得る食品の価値を探る研究室。
AboutAbout the lab
乳と肉から、食品の新しい価値を。
応用食品科学研究室は、
食品の
食用の
畜産科学科の
Key terms
- 糸状菌
- 細い
菌糸を 伸ばして 育つ、 カビの 仲間の 微生物 - 二次代謝産物
- 生きるのに
直接は 欠かせないが、 生物が つくり出すさまざまな 物質。 香りや色、 薬に なる 成分など - ミオシン
- 筋肉を
縮める 働きを する タンパク質。 食肉を つくる 主な 成分の 一つ
NewsLab news
死後硬直での
カルノシンの 役割に 関する 論文が Journal of Animal Scienceに 受理 無塩条件での
ミオシンの 分散に 関する 論文が The Journal of Biochemistryに 受理 博士課程の
学生が、 日本農芸化学会北海道支部優秀発表賞を 受賞 早川 徹 助教が
第9回伊藤記念財団賞を 受賞 修士課程の
学生が、 第12回北海道畜産草地学会大会で ベストプレゼンテーション賞を 受賞
ResearchResearch themes
乳や肉は、
*Illustrative imageカビの力で乳製品の価値を高める
酵素や
*Illustrative imageミオシンが水に溶けるしくみ
食肉の
*Illustrative image水に溶かした食肉タンパク質を加工食品に
ミオシンは
MembersFaculty
応用食品科学研究室の
- Professor玖村 朗人
- Assistant Professor早川 徹
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: “Cheeses 1 - Wellington, New Zealand” Daderot / CC0 (cropped)
- カビの
力で 乳製品の 価値を 高める : “Aspergillus oryzae (麹)” Forrest O. / CC BY-SA 2.0 (cropped) - ミオシンが
水に 溶ける しく み: “Hackfleisch-1” Rainer Zenz / CC BY-SA 3.0 (cropped) - 水に
溶かした 食肉タンパク質を 加工食品に : “Sausage making-H-1” László Szalai (Beyond silence) / Public domain (cropped) - Related lab (細胞組織生物学研究室): “Prosciutto di Parma, Tagliere, Italia” Luca Dea / CC BY 4.0 (cropped)
- Related lab (遺伝繁殖学研究室): “Bovine Blastocyst” Pandal00m / CC BY-SA 4.0 (cropped)
- Related lab (畜牧体系学研究室): “NRCSWI00094 - Wisconsin (6833)(NRCS Photo Gallery)” Photo by Bob Nichols, USDA Natural Resources Conservation Service. / Public domain (cropped)
- Related lab
(動物機能栄養学研究室): “Holstein Friesian cows strip-grazing a turnip field - geograph.org.uk - 5284652” Evelyn Simak / CC BY-SA 2.0 (cropped)
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