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Food Chemistry

Introduction

functional foods, food chemical biology, molecular epidemiology, sensing molecules, food factors

Research Theme

  1. Physiologically functional factors in foods (Proteins, Lipids, Fibers, Antioxidants)
  2. Functional assessment of food ingredients (Biochemical tests, Animal cell culture, Animal tests)
  3. Prevention of food allergy (Allergen degradation, Control of Ig production, Control of chemical mediator production)
  4. Prevention of carcinogenesis
  5. Identification and application of the molecular targets of functional food factors
  6. Characterization and application of green tea polyphenols signaling pathway

Staff

Koji YAMADA  Ph.D., M.Sc.
Hirofumi TACHIBANA  Ph.D., M.Sc.
Michiko NONAKA  Ph.D., M.Sc.

Access

Location6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 JAPAN
Food Chemistry, Faculty of Agriculture, Kyushu University
(Faculty of Agriculture Building 4, Hakozaki Campus)
TEL.+81-92-642-3009
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