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Other departments in Faculty of Agriculture ›Faculties at Kyoto University ›
Masahiro Fujihashi, Professor
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The Enzyme Chemistry lab seeks a deep understanding of enzyme structure and function, and works to discover and create new enzymes useful for industrial applications and drug discovery. Research combines AI-driven searches of gene databases and structure prediction with experimental validation. Undergraduates are assigned to the lab in their fourth year (graduate school: Division of Food Science and Biotechnology, Graduate School of Agriculture).
Chihiro Tsukano, Professor
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The Bioorganic Chemistry lab synthesizes molecules involved in biological functions, such as natural products, using organic chemistry methods and studies their activity. Its work includes the total synthesis of polycyclic terpenoids with antiviral activity, the design of new functional molecules based on natural products, and the synthesis and evaluation of low-molecular-weight compounds related to food. Undergraduates are assigned to the lab in their fourth year (graduate school: Division of Food Science and Biotechnology, Graduate School of Agriculture).
Tsutomu Sasaki, Professor
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The lab aims to elucidate the full picture of how feeding behavior is regulated. Its research draws broadly on methods from the life sciences, including neuroscience, endocrinology and metabolism, molecular biology, and genetics. Established in 1924, the lab states its mission as leading innovation in nutritional metabolism. 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).
Kazuo Inoue, Professor
0 student voices
The lab studies how food components affect the body's regulatory mechanisms, at the levels of the whole organism, organs, cells, genes, and molecules. It aims to determine what foods are truly desirable for preventing lifestyle-related diseases and for maintaining and promoting health. 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).
Fumito Tani, Professor
0 student voices
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).
Wataru Hashimoto, Professor
0 student voices
The lab discovers the outstanding functions of microorganisms such as bacteria, yeasts, and molds, and clarifies the mechanisms that support those functions at the cellular, molecular, and atomic levels. Based on its findings, the lab aims to improve microbial functions and apply them to daily life and a sustainable society. Undergraduates are assigned to the lab in their fourth year (graduate school: Division of Food Science and Biotechnology, Graduate School of Agriculture).
Taiho Kambe, Professor
0 student voices
The lab studies, at the molecular, cellular, and whole-organism levels, how metal elements such as copper, iron, and manganese, with zinc at the center, are selected, used, and kept constant in the body. Zinc is an important element involved in immune and nervous system function, taste, and wound healing, and the lab's research looks from basic science through to applications in nutrition and health. In graduate school, the lab belongs to the Graduate School of Biostudies. It also takes charge of education in the Faculty of Agriculture. Undergraduates are assigned to the lab in their fourth year in the Department of Food Science and Biotechnology, and from graduate school onward they belong to the Graduate School of Biostudies.
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