LABORATORY OF FOOD CHEMISTORY, TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLORY
In our research, we study about the structure and function of proteins, saccharides and lipids in food.Purposes of our research are as follows.
1) Elucidate the relationship between the structure and function of food macromolecules.
2) Improve the structure and function of food macromolecules.
We hope that our study lead to the development of new food and bio-materials with high function.
D3 Yu Adachi
M2 Michio Endo
M2 Takahiro Sato
M2 Asami Shimizu
M2 Wataru Fujiwara
M1 Kana Ando
M1 Ai Ohtake
M1 Yukari Kojima
M1 Keisuke Natori
M1 Ikumi Hamaji
B4 Satoi Kei Ishii
B4 Yuri Kasuya
B4 Orie Shioda
B4 Akiko Nakashima
B4 Yuho Matsuo
B4 Toru Yoshiba
Functional Improvement of Proteins by Conjugation with Saccharides
Functional Improvement of Starches by Conjugation with Proteins, Peptides and Amino Acids
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Tokyo University of Agriculture and Technology
Fuchu City, Tokyo 183-8509, JAPAN
TEL: +81-42-367-5711, 5712, 5879
FAX: +81-42-360-8830, 367-5711
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