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152 labs · 78 student voices
Faculties at The University of Tokyo ›
Souichiro Kato, Professor
Bio & Life Sciences0 student voices
The Applied Microbiology Lab studies the unique functions and metabolism of microorganisms. The lab works with microbes that use hydrogen to make organic compounds from carbon dioxide, methanogenic archaea that produce natural gas underground, and microbes involved in the fermentation of indigo dyeing. The lab searches for microorganisms with new functions, uncovers the mechanisms behind them, enhances those functions through genetic engineering, and aims to apply them to new biotechnology. The lab also hunts for microbes that make people say, “Wow, microbes can do that too?”
Ryouichi Fukuda, Associate Professor
Bio & Life Sciences0 student voices
The Cell Genetics Lab studies eukaryotic microorganisms such as yeast and filamentous fungi (molds). The lab focuses on how cells form their shapes, and on how compounds such as phospholipids are metabolized and regulated inside cells. In addition to yeast, a model eukaryote, the lab works with oleaginous yeast, which is attracting attention for industrial use, and with model filamentous fungi. By clarifying the structures and useful traits that these organisms need for their life activities, the lab aims to advance biotechnology in both basic and applied research.
Shinya Fushinobu, Professor
Bio & Life Sciences0 student voices
The Enzymology Lab studies the three-dimensional structures and functions of various enzymes. Enzymes are catalysts produced by living organisms, and they are used in a wide range of fields, including food, the chemical industry, medicine, and research. Most enzymes are proteins with complex shapes, and much about how they behave remains unknown. The lab selects enzymes of interest from both basic and applied perspectives and investigates their "shape" and "function" using methods such as X-ray crystallography.
Hiroyuki Adachi, Associate Professor
Bio & Life Sciences0 student voices
The Molecular Biotechnology Lab uses cellular slime molds to study, at the molecular level, how cells move. Cellular slime molds are single-celled amoebae that live in places such as forest undergrowth and multiply by eating bacteria. Their shape and way of moving closely resemble those of animal white blood cells and cultured cells, which makes them a model organism for studying cell division, cell migration, and the uptake of food. The lab studies cell division, migration, and phagocytosis, as well as the mechanisms of cell adhesion that support them.
Michio Suzuki, Professor
Chemistry & Catalysis0 student voices
The Analytical Chemistry Lab focuses on life phenomena involving inorganic elements, studying both the inorganic elements and the organic molecules that take part in them. Its central goal is to elucidate the mechanisms of biomineralization, the process by which organisms build minerals, as in shells, bones, and teeth. Building on bioinorganic chemistry and analytical chemistry, the lab investigates these questions using a wide range of analytical methods. The lab also reframes calcification in organisms as a way of storing carbon, and aims to connect this to decarbonization technologies.
Masatoshi Nakajima, Professor
Chemistry & Catalysis0 student voices
The Bioregulation Chemistry Lab studies bioactive substances that are present in only trace amounts in plants, focusing on plant hormones. Targeting gibberellins and strigolactones, the lab also searches for new, as-yet-unknown plant hormones. A distinctive feature of the lab is that its research begins with developing methods to control how plant hormones are produced and how they act, using chemical compounds and genes. Combining chemical and biological perspectives, the lab aims to create crops with better traits and to achieve sustainable agriculture.
Hirosato Takikawa, Professor
Chemistry & Catalysis0 student voices
The Organic Chemistry Lab studies the chemical synthesis of organic compounds that are "useful" to living organisms. Through organic synthesis, the lab hopes to shed at least some light on how life works. The lab also collaborates with other fields using the bioactive substances it synthesizes, and works on making compounds with stronger activity than natural products. Built on close, intensive interaction through daily seminars and study sessions, the lab aims at "monotsukuri," the craft of making things.
Sota Fujii, Professor
Bio & Life Sciences0 student voices
The Bioorganic Chemistry Lab studies which substances are involved in the interactions among organisms centered on plant flowers. Flowers are the most diverse of all things that living organisms produce, and they play a central role in agricultural science, including plant breeding, crop production, and the maintenance of ecosystems. By investigating mechanisms such as how plants recognize pollen, the lab aims to discover new bioactive substances, including proteins and small compounds. Combining biology, chemistry, and information science, the lab's goal is to contribute to an agricultural society that can be sustained while preserving diversity.
Takumi Misaka, Associate Professor
Food & Agriculture0 student voices
The Biological Function Development Chemistry Lab studies the mechanisms for sensing taste, which determines the value of food. Its goal is to clarify, at the molecular level, how taste signals received in the mouth reach the brain and are perceived as "delicious." Using cultured cells expressing taste receptors, the lab examines how taste-causing substances are detected. The lab also studies how preferences and the perception of taste change depending on nutritional state and eating experience.
Junya Mizoi, Associate Professor
Bio & Life Sciences0 student voices
The Plant Molecular Physiology Lab studies the mechanisms by which plants respond to environmental change and survive. While meteorological disasters such as droughts and heat waves cause serious damage to agriculture, plants have flexibly adapted to their environment and evolved the ability to endure it. By clarifying this ability at the level of molecular mechanisms and exploring ways to put it to use, the lab aims to contribute to food supply and sustainable agriculture. Using the model plant Arabidopsis thaliana and crops such as rice and tomato, the lab has recently focused especially on responses to high temperature.
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