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34 labs · 25 student voices
Other departments in Faculty of Agriculture ›Faculties at The University of Tokyo ›
Yoshio Yamauchi, Professor
Bio & Life Sciences3 student voices
The Food Biochemistry Lab focuses on lifestyle-related diseases and studies them from the perspective of regulating lipid metabolism. Using biochemical methods to investigate life phenomena inside the body, the lab aims to show how the functions of food can be put to use. Its work ranges from basic research on molecular mechanisms to applied research using human iPS cells and other models. Through weekly experiment reports and discussion, faculty and students advance research together as one team.
Hirofumi Hara, Project Professor
Environment & Sustainability2 student voices
The Microbial Ecotechnology Social Cooperation Lab studies the development of technologies and materials that use the activity of microorganisms in the environment to reduce environmental impact. The lab was launched in collaboration with Daikin Industries, Ltd., and aims to develop technologies that contribute to the "bioeconomy," meaning economic activity that does not burden the environment. Its focus is on reducing environmental impact across the whole chain, from materials development to the recycling of waste and scarce resources. Its purpose is to turn research results from the university into technologies that industry can use directly.
Shuichi Yanagisawa, Professor
Bio & Life Sciences2 student voices
The Plant Functional Engineering Lab studies, at the molecular level, how plants' ability to produce organic compounds from inorganic substances is regulated. Through photosynthesis, plants make sugars from carbon dioxide, and through nitrogen assimilation, they make amino acids and proteins from nitrogen in the soil. The lab also investigates the genes involved in these processes, with the aim of developing highly productive crops. Using the model plants Arabidopsis thaliana and rice, the lab combines molecular biology and molecular genetics experiments with computational analysis.
Jun-Ichi Maruyama, Professor
Bio & Life Sciences2 student voices
The Microbiology Lab studies filamentous fungi (molds) such as Aspergillus oryzae, aiming to understand their properties and to put them to advanced use. Aspergillus oryzae is a microorganism that has long been used to make sake, soy sauce, miso, and more, and it underpins traditional Japanese brewing. The lab conducts basic research at the level of genes, genomes, and cells to uncover the mechanisms in Aspergillus oryzae that remain unexplained. Through the use of genome editing and attempts at sexual reproduction, the lab also aims to create new functions useful for fermentation and the production of substances.
Koji Nagata, Professor
Bio & Life Sciences2 student voices
The Food Biostructure Lab "visualizes" the shapes and motions of biomolecules to study how molecules sustain life. The lab aims to clarify, at the atomic level, how components in food work inside the body. Using X-ray crystallography and NMR, the lab investigates the three-dimensional structures of proteins and how they bind to other molecules. The lab is also developing methods that use NMR to analyze the components of food all at once.
Kazushige Touhara, Professor
Bio & Life Sciences2 student voices
The Biochemistry Lab studies how the "chemical senses" work, including smell, pheromone detection, and taste. Many organisms rely on information from odors and pheromones to tell food apart and to recognize others of their species. Combining the concepts and techniques of molecular biology, neuroscience, and biochemistry, the lab investigates the pathway from receptors to the brain at the molecular, cellular, and whole-organism levels. The lab aims to understand how organisms receive external signals, and how those signals drive behavior and instinct.
Asuka Kamei, Project Associate Professor
Food & Agriculture1 student voices
The Food Function Science Endowed Lab studies "food function science," which analyzes the nutrition, taste, and body-regulating functions of food together. Aiming to improve quality of life and well-being, the lab seeks to clarify the primary, secondary, and tertiary functions of food at the molecular level. Using model organisms and other systems, the lab aims to reveal the power of food through analyses based on molecular biology and biochemistry. The lab was established as an endowed chair funded by a donation from the Toyo Food Research Institute, and it actively pursues joint research with companies.
Keitaro Tanoi, Professor
Bio & Life Sciences1 student voices
The Radiation Plant Physiology Lab uses radioisotopes to study how nutrients and photosynthetic products move inside plants. Using radioisotopes, the lab has developed technology to observe inorganic substances and photosynthetic products inside plants in real time without damaging them. With this and other technologies, the lab aims to clarify how substances move inside plants. Its goal is to develop crops that can grow on farmland with little fertilizer, in arid regions, and in highly saline soil.
Hideaki Nojiri, Professor
Environment & Sustainability1 student voices
The Environmental Conservation Engineering Lab studies the ability of bacteria to break down environmental pollutants at the level of enzymes, genes, and cells. The lab aims to understand the unusual metabolic capabilities of bacteria at the molecular level and to apply that knowledge to uses such as pollution cleanup. Researchers use a wide range of biotechnology methods, including biochemistry, genetic engineering, genome biology, and structural biology. The lab puts effort into training researchers who can communicate their work internationally, for example by creating opportunities for graduate students to present overseas, and it actively welcomes international students.
Makoto Nishiyama, Professor
Bio & Life Sciences1 student voices
The Cellular Function Engineering Lab studies the mechanisms behind the useful capabilities of microorganisms at the molecular level, including proteins and genes. The lab also conducts applied research that uses its findings to further enhance useful functions and to produce more useful enzymes and compounds. It combines a wide range of methods, from natural product chemistry and molecular biology to protein engineering and X-ray crystallography. Its research targets diverse microorganisms, including thermophiles, actinomycetes, and Corynebacterium.
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