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Food Functional Chemistry Lab
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A lab that investigates the structure and function of functional components in food.
AboutAbout the lab
Investigating the structure and function of functional components in food
The Food Functional Chemistry Lab studies the structure and function of the functional components contained in food.
The lab also develops enzyme preparations for manufacturing functional-component products through biological conversion processes.
Its work covers enzyme engineering, enzymatic conversion engineering, glycotechnology, protein engineering, and microbial conversion technologies.
The lab belongs to the Applied Life Chemistry course in the College of Agro-Biological Resource Sciences.
Key terms
- Functional components
- Components of food that are expected to have effects on the body beyond nutrition
- Glycotechnology
- A field that studies the structure and properties of carbohydrates and uses or modifies them with enzymes and other methods
- Vascular endothelial cells
- Cells that line the inside of blood vessels
ResearchResearch themes
The lab investigates the structure and function of the functional components contained in food. It also develops enzyme preparations for manufacturing functional-component products through biological conversion processes. Its work covers enzyme engineering, glycotechnology, protein engineering, and microbial conversion technologies.
*Illustrative imageStructure and function of functional components in food
The lab investigates the structure and function of the functional components contained in food. One of its papers examined, in vascular endothelial cells, the antioxidant activity of a component extracted from red pine tea.
*Illustrative imageProducing functional components with enzymes
The lab develops enzyme preparations for manufacturing functional-component products through biological conversion processes. One of its papers enzymatically attached a sugar to oleuropein and evaluated the resulting reduction in astringency and its physiological activity.
*Illustrative imageEnzyme engineering and glycotechnology
The lab works on enzyme engineering, enzymatic conversion engineering, glycotechnology, protein engineering, and microbial conversion technologies. At a 2025 conference, it presented the development of a new gel material using polyguluronate blocks derived from alginate.
MembersFaculty
- Associate ProfessorShigeki Yoshida
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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: “Tissue glass Dounce homogenizer-03” Lilly_M / CC BY-SA 3.0 (cropped)
- Structure and function of functional components in food: “Sollip-cha” 진득한 치즈케익 한입에 행복해하는 단순한 mukdori mukdori / CC BY 4.0 (cropped)
- Producing functional components with enzymes: “Olive leaves and fruit” Prahlad balaji / CC BY-SA 4.0 (cropped)
- Enzyme engineering and glycotechnology: “Kelp In Freycinet Tasmania” Bjørn Christian Tørrissen / CC BY-SA 3.0 (cropped)
- Related lab (Bioreaction Engineering Lab): “P04971 homology model thrombin-like enzyme batroxobin” Fvasconcellos (talk · contribs) / Public domain (cropped)
- Related lab (Food Resource Utilization Science Lab): “Semi-desert vegetation in Lamu” HassanA2023 / CC BY-SA 4.0 (cropped)
- Related lab (Microbial Breeding Engineering Lab): “Large oak fermentation tanks” David / CC BY 2.0 (cropped)
- Related lab (Agricultural Product and Food Processing Lab): “Milling machine processing grain flour” Rwebogora / CC BY-SA 4.0 (cropped)
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