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Agricultural Product and Food Processing Lab
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The lab studies processing and quality measurement of agricultural products and foods.
AboutAbout the lab
Exploring processing and quality measurement of agricultural products and foods
The Agricultural Product and Food Processing Lab studies processing and conversion processes and quality measurement methods for regional bioresources, including agricultural products, foods, unused resources, and biomass.
In addition to processing such as grinding, drying, fermentation, extraction, encapsulation, and gelation, the lab works on quality measurement using light and electricity.
Its goal is to realize advanced use of regional bioresources and to contribute broadly to creating regional sixth-sector industries (combining farming, processing, and sales), adding value to agricultural products, saving resources and energy, and promoting environmental conservation.
Students in the lab belong to the Environmental Engineering Course of the College of Agro-Biological Resource Sciences, and to the Bioresource Science, Agricultural Science, and Life Science Innovation degree programs in the graduate school.
Key terms
- Wet micronization
- Processing that finely grinds foods or agricultural products while they are still wet. In this lab, it is used in research on turning fruits and tea into pastes and beverages
- Encapsulation
- Processing that encloses a target ingredient in a small shell or film. In this lab, it is used in research on turning fruit juice into high-quality powder
- Non-destructive quality measurement
- A method of examining quality, such as color, taste, and texture, without damaging foods or agricultural products, mainly using light
ResearchResearch themes
The lab studies processing and conversion processes and non-destructive quality measurement methods for the safe, sustainable, advanced, and effective use of a wide range of regional resources, from agricultural products and foods to biomass. By developing, analyzing, systematizing, building equipment for, and demonstrating these processes and methods, it aims to train people who can contribute to the advancement of the medicine, food, fragrance and cosmetics, environment, and energy fields.
*Illustrative imageBeverages and pastes by wet micronization
The lab works on winemaking and fruit beverages that use whole fruits, and on producing pastes of green tea, roasted brown rice, almonds, and more. It is also developing efficient extraction methods for spices and herbs.
*Illustrative imageFruit juice powders by encapsulation
Using encapsulation techniques, the lab studies the production of high-quality fruit juice powders, targeting sea buckthorn, pomegranate, and others.
*Illustrative imageExtraction, enzymatic reactions, and fermentation
The lab studies liquefaction, saccharification, and fermentation of the byproduct water from producing wash-free rice, and lactic acid fermentation of coffee and rice. It also works on developing health drinks from herbal medicines, extracting oils from algae, and recovering biogas from factory wastewater.
*Illustrative imageSterilization with slightly acidic electrolyzed water
The lab studies new sterilization methods using slightly acidic electrolyzed water.
MembersFaculty
The Agricultural Product and Food Processing Lab consists of faculty members, part-time researchers, technical assistants, doctoral, master's, and undergraduate students, and research students.As of 2026
- ProfessorYutaka Kitamura
- Associate ProfessorMito Kokawa
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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: “Milling machine processing grain flour” Rwebogora / CC BY-SA 4.0 (cropped)
- Beverages and pastes by wet micronization: “Almond paste (Amandelspijs)” Rasbak / CC BY-SA 3.0 (cropped)
- Fruit juice powders by encapsulation: “Sea Buckthorn (Hippophae rhamnoides) berries, Gullane Bents - geograph.org.uk - 5236388” Mike Pennington / CC BY-SA 2.0 (cropped)
- Extraction, enzymatic reactions, and fermentation: “Fermentation tanks in Forty Creek” Gogerr / CC BY-SA 4.0 (cropped)
- Sterilization with slightly acidic electrolyzed water: “Fresh vegetables and fruits at the market” FranHogan / CC BY-SA 4.0 (cropped)
- Related lab (Food Functional Chemistry Lab): “Tissue glass Dounce homogenizer-03” Lilly_M / CC BY-SA 3.0 (cropped)
- Related lab (Biological Production Machinery Lab): “XAG sprayer robot, Agritechnica 2023, Hanover (P1160327)” MB-one / CC BY-SA 4.0 (cropped)
- Related lab (Bioresource Process Engineering Lab): “Newtown Creek Wastewater Treatment Plant - digester eggs - Greenpoint, Brooklyn, New York” Netherzone / CC BY-SA 4.0 (cropped)
- Related lab (Cell Function Development Engineering Lab): “Small cell culture flat flask” Lilly_M / CC BY-SA 3.0 (cropped)
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