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品質設計開発学分野
Showing the original Japanese · View translation
ダイズなど作物の種子に含まれるタンパク質から、これからの食品を設計する研究室。
AboutAbout the lab
食べ物のタンパク質を、設計しなおす。
品質設計開発学分野は、
食品と
タンパク質の
学部生は
Key terms
- 貯蔵タンパク質
- 種子が
発芽の ために ためこんでいる タンパク質。 食品の 性質を 大きく 左右する
ResearchResearch themes
栄養や
MembersFaculty
- Professor丸山 伸之
VoicesStudent voices
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Write a lab reviewAnonymous · Your draft is saved if you stopRelatedLabs similar to 品質設計開発学分野
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作物学分野農学部 資源生物科学科食糧生産と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: “SOYBEAN 01” Jozef020 / CC BY-SA 4.0 (cropped)
- 種子の
タンパク質と 食品の 品質: “Close-up of High Oleic Soybean Pods ( )” United Soybean Board / CC BY 2.0 (cropped) - Related lab (育種学分野): “Ears of Wheat - Aylesham, Dover district of Kent - England” ㇹヮィㇳ / CC BY 2.0 (cropped)
- Related lab (生物資源情報学分野): “Green sea turtle (Chelonia mydas) Moorea” Charles J. Sharp / CC BY-SA 4.0 (cropped)
- Related lab (植物生産管理学分野): “Orchard near Fields Farm - geograph.org.uk - 246169” Simon Carey / CC BY-SA 2.0 (cropped)
- Related lab
(作物学分野): “Red Rice Paddy field in Japan 005” Flickr user gtknj / CC BY 2.0 (cropped)
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