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農産製造学
Showing the original Japanese · View translation
ヒトにとっていちばん好ましい食品とは何かを、生物・化学・工学から設計する研究室。
AboutAbout the lab
ヒトにとって好ましい食品を、設計し製造する。
農産製造学分野は、
食品の
学部生は
Key terms
- エマルション
- 水と
油のように 混ざらない 液体の 一方が、 細かい粒に なってもう 一方に 分散した もの - オルガノイド
- 幹細胞などから
育てた、 本物の 臓器に 似た 小さな 組織 - 希少糖
- 自然界に
わずかしかない 種類の 糖
ResearchResearch themes
生物学・化学・工学を
*Illustrative image消化管の中を感じて制御する
セルロースなどの
*Illustrative image乳脂肪の粒の働き
オルガノイドを
*Illustrative image食品素材の加工特性
食品の
*Illustrative image高温の水で希少糖をつくる
圧力を
MembersFaculty
農産製造学分野の
- Professor谷 史人
- Associate Professor松宮 健太郎
- Assistant Professor小林 敬
- Assistant Professor小川 剛伸
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)
- 消化管の
中を 感じて 制御する : “202406 Cellulose Nanofiber” DataBase Center for Life Science (DBCLS) / CC BY 4.0 (cropped) - 乳脂肪の
粒の 働き: “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) - 食品素材の
加工特性: “Making Tofu - 20170206 - Spliting” DragonSamYU / CC BY-SA 4.0 (cropped) - 高温の
水で 希少糖を つくる : “Brown sugar crystals” The original uploader was Genesis12 at English Wikipedia. / CC BY 2.5 (cropped) - Related lab (食品生理機能学): “Food-healthy-vegetables-potatoes ( )” www.Pixel.la Free Stock Photos / CC0 (cropped)
- Related lab (生命有機化学): “Chemical Compound ( )” National Center for Advancing Translational Sciences from Bethesda, MD / Public domain (cropped)
- Related lab (生物機能変換学): “Observing Bacteria with a Microscope” M Joko Apriyo Putro / CC0 (cropped)
- Related lab (酵素化学): “Crystal Structure of the FokI endonuclease - PDB-2FOK” Marcello002 / Public domain (cropped)
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