Laboratory of Food Chemistry
Evaluation of food quality by food metabolomics
Supervisor
Yoko IIJIMA: Professor
Kenjiro SUGIYAMA: Lecturer
Main topic in our laboratory is to construct comprehensive food constituent analysis (food metabolomics) and apply it to evaluation of food quality. Especially, we focus on comprehensive flavor analysis to understand food palatability and investigate effects of food processing such as cooking and fermentation to it. Also, we try to elucidate the function of a plant and microalgae as food materials.
Topics of research |
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keyword | food flavor / food metabolomics / plant physiology |