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食品加工工学研究室
Showing the original Japanese · View translation
安全で美味しい食品を食卓に届けるため、微生物と品質を予測する研究室。
AboutAbout the lab
安全で美味しい食を、食卓まで届ける。
食品加工工学研究室は、
野菜や
微生物に
近年は、
Key terms
- 予測微生物学
- 温度などの
条件から、 食品中の 細菌が 増えるか 減るかを 数式で 予測する 研究分野 - ベイズ推定
- 得られた
データを もとに、 はじめの 見込みを 確率と して 更新していく 統計の 方法 - メイラード反応
- 糖と
アミノ酸が 熱で 反応して 茶色く 色づく 反応。 パンの 焼き色などで 起きている
NewsLab news
博士課程の
学生が、 Food Micro 2026で ベストプレゼンテーション賞を 受賞 博士課程の
学生の 論文が、 Journal of Food Protectionに 採択 国際食資源学院の
教員らとの 共同研究の 論文が、 Journal of Microbiological Methodsに 採択 中国・浙江工商大学との
共同研究が 論文に 修士課程の
学生が、 新渡戸稲造農学賞を 受賞
ResearchResearch themes
食品の
*Illustrative image食中毒細菌の汚染実態の見える化
国内で
*Illustrative image細菌が死滅する過程の予測
加熱殺菌で
*Illustrative image流通中の温度の見える化
生産から
*Illustrative imageアミノ酸で細菌の増殖を抑える
保存料に
MembersFaculty
食品加工工学研究室の
- Professor小関 成樹
- Associate Professor小山 健斗
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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: “Fresh Vegetables display in Iloilo Terminal Public Market 01” OnlyJanz / CC BY-SA 4.0 (cropped)
- 食中
毒細菌の 汚染実態の 見える 化: “Salmonella enteritidis in color” U.S. Department of Agriculture / Public domain (cropped) - 細菌が
死滅する 過程の 予測: “E coli at 10000x, original” Photo by Eric Erbe, digital colorization by Christopher Pooley, both of USDA, ARS, EMU. / Public domain (cropped) - 流通中の
温度の 見える 化: “Proper Food Safety Behaviors-Appliences and Thermometers (20120106-OC-AMW-0080)” USDAgov / Public domain (cropped) - アミノ酸で
細菌の 増殖を 抑える : “L-Tryptophan-3D-balls” Jynto (talk) / CC0 (cropped) - Related lab (循環農業システム工学研究室): “Biochar pile” Oregon Department of Forestry / CC BY 2.0 (cropped)
- Related lab (生物生産応用工学研究室): “Installation of soil sensors” UBC Micrometeorology from Vancouver, Canada / CC BY 2.0 (cropped)
- Related lab (生態環境物理学研究室): “Kushiro Marsh, Shibecha” Kzaral / CC BY 2.0 (cropped)
- Related lab (農業土木学研究室): “Rural seanery of Ogata Villaege 20200906” 掬茶 / CC BY-SA 4.0 (cropped)
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