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Food Function Chemistry Lab (Division of Marine Food Science)
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A lab that aims to prevent disease by using food components from marine resources to balance the immune system.
AboutAbout the lab
Balancing immunity through the power of food.
The Food Function Chemistry Lab studies how food components regulate the immune system.
Life expectancy has risen, but lifestyle-related diseases and illnesses associated with aging have become social problems.
Some food components can regulate immune responses and help prevent disease.
The lab also lists the development of functional foods from marine resources that are not yet put to use as one of its research goals.
Key terms
- Immunity
- The system that protects the body from foreign substances and pathogens that enter it. If it is overactive or too weak, it can lead to disease.
- Lifestyle-related disease
- A disease in which daily habits such as diet and exercise play a major role, such as diabetes and high blood pressure.
- Functional food
- Food that makes use of components that not only provide nutrition but also help regulate the condition of the body.
ResearchResearch themes
The lab investigates how components in marine bioresources act in the body and how they affect immune responses. Its goal is to clarify these mechanisms and propose new fishery products that help prevent lifestyle-related diseases.
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MembersFaculty
- Associate ProfessorGahyun Joe
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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: “Japanese breakfast dsc04763” David Monniaux / CC BY-SA 3.0 (cropped)
- Components of marine resources and immune function: “Macrophage by NIAID” NIAID / CC BY 2.0 (cropped)
- Related lab (Food Hygiene Lab (Marine Food Science Division)): “CSIRO ScienceImage 3619 Examining an agar dish for bacterial colonies as part of the bioremediation project” David McClenaghan, CSIRO / CC BY 3.0 (cropped)
- Related lab (Food Chemistry Lab (Division of Marine Food Science)): “Japan, Hokkaido, drying kelp 1” Marie-Sophie Mejan / CC BY 4.0 (cropped)
- Related lab (Chemical Engineering Lab (Marine Resource Development Engineering Division)): “Millions of scallop shells - geograph.org.uk - 1438086” John Allan / CC BY-SA 2.0 (cropped)
- Related lab (Food Chemistry and Biochemistry Lab (Marine Food Science Field)): “Feeding Frenzy ( )” USFWS Mountain-Prairie / Public domain (cropped)
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