LAB LOGA page on LabLog, a review site (not the lab's official page)
Agricultural Food Engineering Lab
Machine-translated · View original
A lab that studies how food changes from cooking and processing through to digestion.
AboutAbout the lab
Tracing how food changes on its way to being eaten
The Agricultural Food Engineering Lab studies how food materials change from cooking and processing through to eating and digestion.
The lab feeds these findings back into its work and also examines how to optimize the conditions of each operation.
In particular, it works on how plant-based foods are digested, using in vitro digestion methods, and on ways to maintain the quality of fresh-cut produce.
Both lines of research are carried out in collaboration with research institutions in Japan and abroad.
Key terms
- In vitro digestion method
- A method of studying how food is digested by creating conditions outside the body that imitate the action of digestion
- Fresh-cut produce
- Vegetables or fruits that have been cut or peeled so they are ready to use, such as cut vegetables
- Low oxygen
- A state with less oxygen than in air. When harvested produce is stored under this condition, its respiratory metabolism decreases
ResearchResearch themes
The lab studies the changes that occur in food materials throughout the whole process from cooking and processing to eating and digestion. It currently focuses on the digestive properties of plant-based foods and on maintaining the quality of fresh-cut produce.
*Illustrative imageHow plant-based foods are digested
Cooking and processing change how easily food is digested, as the difference between cooked white rice and rice porridge shows, but the detailed mechanisms are not well understood. Focusing on the properties of plant cells, the lab uses in vitro digestion methods to investigate, for example, the relationship between fine structural changes in rice grains during cooking and their digestibility.
*Illustrative imageKeeping cut vegetables fresh
When harvested produce is stored under low-oxygen conditions, respiratory metabolism slows and quality is maintained. Aiming to develop techniques for preserving fresh-cut vegetables for longer by actively controlling environmental conditions such as gas and light, the lab conducts long-term storage experiments using bell peppers.
MembersFaculty
The members of the Agricultural Food Engineering Lab are faculty members and graduate and undergraduate students.
- ProfessorYukiharu Ogawa
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 Agricultural Food Engineering Lab
Space Horticulture LabFaculty of Horticulture, Department of Horticulture[Hideyuki Takahashi] I have worked on the regulation of sex …
Plant Cell Engineering LabFaculty of Horticulture, Department of HorticultureCurrently we study sexual reproduction in plants, especially…
Genetics and Breeding LabFaculty of Horticulture, Department of Horticulture[Shinji Kikuchi] Research keywords: chromosomes, genome, spe…
Cultivation Science Lab (Nakano)Faculty of Horticulture, Department of HorticultureHorticultural science for innovation and sustainable agricul…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: “So they are pulled into the factory on a conveyor belt ( )” Paul Narvaez from Los Angeles, USA / CC BY 2.0 (cropped)
- How plant-based foods are digested: “Meshi 001” Ocdp / CC0 (cropped)
- Keeping cut vegetables fresh: “Miratorg Vegetable Storage 08” Пресс-центр Правительства Тульской области. / CC BY 4.0 (cropped)
- Related lab (宇宙園芸学研究室): “Genetically modified, extemely dwarf tomato plants grow aboard the International Space Station (iss073e0031528)” NASA Johnson Space Center / Public domain (cropped)
- Related lab (植物細胞工学研究室): “Plant tissue culture” Angphotorion / CC BY-SA 4.0 (cropped)
- Related lab (遺伝・育種学研究室): “Petunia flowers in BD” Anik Sarker / CC BY-SA 4.0 (cropped)
- Related lab (栽培学
（中野 明正） ): “Tomato cultivation in France (4)” Mouh2jijel / CC BY-SA 3.0 (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.