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16 labs · 1 student voices
Other departments in Faculty of Agriculture ›Faculties at Tohoku University ›
Jun Kaneko, Professor
0 student voices
The Applied Microbiology Lab investigates the mechanisms behind the diverse metabolic pathways and substance-production abilities of bacteria and fungi, and conducts research and education aimed at applying them in agriculture, food, chemistry, the environment, and health. The diverse ability of microorganisms to convert substances has a major influence on global material cycles. It is also the foundation of processes that convert the sugars, proteins, nucleic acids, and lipids produced in agriculture. The lab pursues basic research centered on microbial surface structures, metabolic functions, and the regulation of gene expression.
Yoshikazu Tanaka, Professor
0 student voices
The Applied Biomolecular Analysis Lab aims to clarify how various proteins work from their three-dimensional structures, focusing on proteins related to disease. Using molecular analysis methods such as X-ray crystallography, spectroscopic analysis, and thermodynamic analysis, the lab investigates in detail how each protein functions. The lab also conducts research aimed at applying the properties it uncovers to the design of new materials with higher-order functions.
Hiroyuki Ishida, Professor
0 student voices
The Plant Nutrition Lab studies functions specific to higher plants, using major crops such as rice and model plants such as Arabidopsis. Its aim is to clarify the mechanisms of photosynthesis, the absorption and assimilation of inorganic nutrients, and the distribution and use of assimilated products within the plant, as well as how these relate to the environment. In light of global-scale environmental change caused by humans, the lab considers it necessary to deeply understand how plants that serve as food respond and adapt to environmental change. The lab's research spans the gene level to the whole-plant level.
Masako Toda, Professor
0 student voices
The Food Chemistry Lab studies the mechanisms by which allergies and lifestyle-related diseases linked to food and biological functions arise, and how to prevent them. The lab focuses on how food components affect immune function, and the digestion, absorption, and function of lipids and fat-soluble vitamins. The research uses laboratory mice, cultured cells, and clinical samples such as blood.
Tomoyuki Fujii, Professor
0 student voices
The Terahertz Food Engineering Lab is part of the Food and Natural Products Chemistry chair in the Department of Agricultural Chemistry, Graduate School of Agricultural Science. Associate Professor Ishikawa studies foods and agricultural products using spectroscopic analysis. The main recent research themes listed are evaluating the state of water in crops and foods, and developing nondestructive methods for estimating the growth and quality of crops. Associate Professor Ishikawa also lists the analysis of the relationship between the structure and physical properties of food polymers, and the development of spectroscopic imaging devices and their application to agriculture, as main research themes. Professor Fujii lists bioengineering and food engineering as research keywords.
Masaru Enomoto, Professor
0 student voices
The Bioorganic Chemistry Lab studies natural organic compounds that can control the behavior and functions of organisms even in trace amounts. Using the methods of synthetic organic chemistry, the lab aims to elucidate how bioactive substances exert their activity, as well as their structure-activity relationships. The lab also aims to realize applications in agrochemicals and pharmaceuticals. Professor Masaru Enomoto hopes to learn from the organic chemistry that living organisms use, and to develop new synthetic methods and uses for natural products.
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