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.
M2 Satoi Kei Ishii
M2 Naoki Inada
M2 Yuho Matsuo
M2 Yusuke Yoshioka
M2 Toru Yoshiba
M1 Ryo Sakano
M1 Misato Tomono
M1 Sayuri Nakayama
M1 Kazuhiro Natori
M1 Takeshi Hashimoto
M1 Saki Furuta
B4 Yuto Ohnuma
B4 Genki Kitazawa
B4 Mai Hayashi
B4 Kengo Horiuchi
B4 Shiho Murakami
Click "List of Recent Publication".
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
Copyright (C) Laboratory of Food Chemistry, Faculty of Agriculture, Tokyo University of Agriculture and Technology. All rights reserved.