LAB LOGA page on LabLog, a review site (not the lab's official page)
食品機能化学研究室
Showing the original Japanese · View translation
食品の機能性成分の構造と機能を調べる研究室。
AboutAbout the lab
食品の機能性成分の、構造と機能を調べる。
食品機能化学研究室は、
生物学的変換プロセスに
酵素工学、
生物資源学類の
Key terms
- 機能性成分
- 食品に
含まれる 成分の うち、 栄養以外に 体への 働きが 期待される もの - 糖質工学
- 糖質の
構造や 性質を 調べ、 酵素などで 利用・改変する 技術の 分野 - 血管内皮細胞
- 血管の
内側を 覆っている 細胞
ResearchResearch themes
食品に
*Illustrative image食品の機能性成分の構造と働き
食品に
*Illustrative image酵素による機能性成分の生産
生物学的変換プロセスに
*Illustrative image酵素工学・糖質工学の技術
酵素工学、
MembersFaculty
- Associate Professor吉田 滋樹
VoicesStudent voices
Ratings and reviews reflect the experiences of individual current or former students, not the lab's official views. Whether a lab has reviews, or how many, says nothing about the lab itself.
Students who take part in an interview may receive a thank-you gift worth ¥1,000, regardless of what they say.
Student ratings (0 students)
--
--
--
--
--
--
Student voices answer questions like these
- What's great about this lab?
- What did you learn after joining?
- What's the vibe, and what is the professor like?
- Who is this lab for?
- Where do graduates go?
Your experience can help younger students choose their lab. Your name won't be shown.
Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 食品機能化学研究室
生物反応工学研究室生命環境学群 生物資源学類【市川 創作】専門分野：生物化学工学、
食資源利用科学研究室生命環境学群 生物資源学類【礒田 博子】専門分野：食品機能学、
微生物育種工学研究室生命環境学群 生物資源学類【橋本 義輝】専門分野：応用微生物学、
農産食品加工研究室生命環境学群 生物資源学類【北村 豊】専門分野：農産食品加工、The information on this page is compiled by the LabLog team from the lab's public information and interviews. For corrections or removal requests, please contact LabLog, not the lab.
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)
- 食品の
機能性成分の 構造と 働き: “Sollip-cha” 진득한 치즈케익 한입에 행복해하는 단순한 mukdori mukdori / CC BY 4.0 (cropped) - 酵素に
よる 機能性成分の 生産: “Olive leaves and fruit” Prahlad balaji / CC BY-SA 4.0 (cropped) - 酵素工学・糖質工学の
技術: “Kelp In Freycinet Tasmania” Bjørn Christian Tørrissen / CC BY-SA 3.0 (cropped) - Related lab (生物反応工学研究室): “P04971 homology model thrombin-like enzyme batroxobin” Fvasconcellos (talk · contribs) / Public domain (cropped)
- Related lab (食資源利用科学研究室): “Semi-desert vegetation in Lamu” HassanA2023 / CC BY-SA 4.0 (cropped)
- Related lab (微生物育種工学研究室): “Large oak fermentation tanks” David / CC BY 2.0 (cropped)
- Related lab (農産食品加工研究室): “Milling machine processing grain flour” Rwebogora / CC BY-SA 4.0 (cropped)
About LabLog
LabLog is a lab review app for students only. Student members at each university interview students in labs and publish what they say. Student voices can only be read by students who sign up with a university email address. Operated by bestiee Inc.
Learn more about LabLog ↗Search engines and AI may reference the basic lab info and rating summaries on this page and the description of LabLog. Student voices are for student members only. Automated collection by programs (scraping, or input to or training of AI) is prohibited under Article 8 of the Terms of Service. If you need data for research or analysis, please contact us.