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J-Oil Mills Fats and Oils Innovation Lab
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The lab uses analysis to investigate the oxidation of edible fats and oils.
AboutAbout the lab
Understanding fat and oil oxidation to find new ways to use them.
The J-Oil Mills Fats and Oils Innovation Lab studies what happens when edible fats and oils oxidize.
Complex oxidation reactions take place in fats and oils, but these reactions are difficult to grasp and are not yet fully understood.
The lab develops new analytical techniques to examine lipid peroxides and secondary oxidation products formed by oxidation, and explores new ways to use fats and oils.
The lab is introduced as one of the Graduate School of Agriculture's endowed, collaborative, and joint research chairs.
Key terms
- Lipid peroxide
- Lipid peroxide: an intermediate product of oxidation formed when lipids such as fats and oils react with oxygen
- Secondary oxidation products
- Secondary oxidation products: substances formed when lipid peroxides decompose or change further
ResearchResearch themes
The oxidation reactions of edible fats and oils are complex and not yet fully understood. The lab establishes analytical techniques to identify the components produced by oxidation, and aims to connect this to new ways of using fats and oils and to the development of new technologies.
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MembersFaculty
- ProfessorKiyotaka Nakagawa
- Associate ProfessorShunji Kato
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: “Many types of Oils” Netojinn / CC BY-SA 4.0 (cropped)
- Analysis and control of oxidation products in fats and oils: “Химический факультет ДонНУ 015” Andrey Butko / CC BY-SA 3.0 (cropped)
- Related lab (Fermentation Microbiology Lab): “Aspergillus oryzae” Yulianna.x / CC BY-SA 4.0 (cropped)
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