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Food Chemistry and Biochemistry Lab (Marine Food Science Field)
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A lab that aims for better aquaculture by studying how fish take in nutrients.
AboutAbout the lab
From fish digestion and absorption to better aquaculture.
The Food Chemistry and Biochemistry Lab studies transporters involved in digestion and absorption in fish.
Associate Professor Kobayashi joined the lab in 2025 and carries out education and research under the motto "broad knowledge, deep research."
The lab aims to develop technology for raising fish that are healthier and grown more efficiently.
It also lists as a research goal the development of technology that visualizes the quality and taste of fishery products.
Key terms
- Transporter
- A protein in the cell membrane that carries substances such as nutrients into and out of the cell.
- Digestion and absorption
- The process of breaking food down into small pieces and taking it from the intestine into the body.
- Aquaculture
- Raising fish, shellfish, and other aquatic animals by human hands in net pens or ponds.
ResearchResearch themes
The lab focuses on how fish take nutrients into the body and studies the transporters involved in digestion and absorption. Through this research, it aims to contribute to more advanced aquaculture technology and to meeting global food demand.
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MembersFaculty
- Associate ProfessorShoko Kobayashi
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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: “Feeding Frenzy ( )” USFWS Mountain-Prairie / Public domain (cropped)
- Transporters in fish digestion and absorption: “Fish Feed Pellets” Narek75 / CC BY-SA 4.0 (cropped)
- Related lab (Food Function Chemistry Lab (Division of Marine Food Science)): “Japanese breakfast dsc04763” David Monniaux / CC BY-SA 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 (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 Engineering Lab (Marine Resource Development Engineering Division)): “Palmeria palmata” Cwmhiraeth / CC BY-SA 3.0 (cropped)
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