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Food Process Engineering

Introduction

microbial inactivation, food flavor, membrane emulsification

Research Theme

  1. Novel technologies for the inactivation of microorganisms and enzymes
  2. Chemical analysis and sensory evaluation of food flavor
  3. Instrumental analysis and sensory evaluation of food texture
  4. Novel technologies for the mono-disperse emulsification
  5. Modification of functional properties of proteins by food processing technology

Staff

Mitsuya SHIMODA  Ph.D., M.Sc.
Noriyuki IGURA  Ph.D., M.Sc.
Seiji NOMA  Ph.D., M.Sc.

Access

Location6-10-1 Hakozaki Higashi-ku Fukuoka 812-8581 JAPAN
Food Process Engineering, Faculty of Agriculture, Kyushu University
(Faculty of Agriculture Building 4, Hakozaki Campus)
TEL.+81-92-642-3015
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