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Agricultural Product Manufacturing Lab
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A lab that uses biology, chemistry, and engineering to design what the most desirable food for humans should be.
AboutAbout the lab
Designing and manufacturing the foods that are best for humans.
The lab studies what the most desirable food for humans is, and how to design and manufacture it, from a perspective that integrates biology, chemistry, and engineering.
It focuses on how information carried by food is perceived through the combination of perception in the brain and reception in the digestive tract, and on how to build that information into food as a structured material.
Undergraduates are assigned to the lab in their fourth year (graduate students belong to the Division of Food Science and Biotechnology, Graduate School of Agriculture).
Key terms
- Emulsion
- A mixture in which one of two immiscible liquids, such as water and oil, is dispersed as fine droplets in the other
- Organoid
- A miniature tissue grown from stem cells or similar cells that resembles a real organ
- Rare sugar
- A type of sugar that exists only in very small amounts in nature
ResearchResearch themes
From a perspective that integrates biology, chemistry, and engineering, the lab studies the design and manufacture of foods that are desirable for humans. Its subjects include the digestive tract, milk fat, the processing of food materials, rare sugars, and texture.
*Illustrative imageSensing and controlling the inside of the gut
The lab is working to control nutrient metabolism in the digestive tract by turning dietary fibers such as cellulose into nanostructures. It also examines how cells of the digestive tract respond to stimuli from the physical properties and flow of what is eaten.
*Illustrative imageThe role of milk fat globules
Using cell biology with organoids and structural biology, the lab clarifies how proteins in the milk fat globule membrane act on intestinal cells and immune cells, aiming to apply this to materials for new food emulsions.
*Illustrative imageProcessing properties of food materials
Food materials have processing properties that allow them to form various structures. The lab clarifies the factors that determine these properties at the molecular level, aiming for evidence-based food manufacturing.
*Illustrative imageMaking rare sugars with high-temperature water
In water heated above 100°C under pressure, special reactions proceed that can produce rare sugars from common sugars. The lab studies the optimal conditions for this.
MembersFaculty
The lab's members include faculty, part-time staff, and doctoral, master's, and undergraduate students.As of 2026
- ProfessorFumito Tani
- Associate ProfessorKentaro Matsumiya
- Assistant ProfessorTakashi Kobayashi
- Assistant ProfessorTakenobu Ogawa
VoicesStudent voices
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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: “Production of cheese 1” MatthiasKabel / CC BY-SA 3.0 (cropped)
- Sensing and controlling the inside of the gut: “202406 Cellulose Nanofiber” DataBase Center for Life Science (DBCLS) / CC BY 4.0 (cropped)
- The role of milk fat globules: “Casein-micelle-and-fat-globule-in-milk” Acknowledgement: Illustration by David S. Goodsell, RCSB Protein Data Bank. doi: 10.2210/rcsb_pdb/goodsell-gallery-039 / CC BY 4.0 (cropped)
- Processing properties of food materials: “Making Tofu - 20170206 - Spliting” DragonSamYU / CC BY-SA 4.0 (cropped)
- Making rare sugars with high-temperature water: “Brown sugar crystals” The original uploader was Genesis12 at English Wikipedia. / CC BY 2.5 (cropped)
- Related lab (Food Physiology and Function Lab): “Food-healthy-vegetables-potatoes ( )” www.Pixel.la Free Stock Photos / CC0 (cropped)
- Related lab (Bioorganic Chemistry Lab): “Chemical Compound ( )” National Center for Advancing Translational Sciences from Bethesda, MD / Public domain (cropped)
- Related lab (Basic and Applied Molecular Biotechnology Lab): “Observing Bacteria with a Microscope” M Joko Apriyo Putro / CC0 (cropped)
- Related lab (Enzyme Chemistry Lab): “Crystal Structure of the FokI endonuclease - PDB-2FOK” Marcello002 / Public domain (cropped)
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