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 Moeko Ono
M2 Rio Saiki
M2 Mari Shinohara
M2 Hitoshi Shimbo
M2 Nozomi Tanaka
M2 Marika Tateishi
M2 Kohya Shibata
M2 Yui Hataishi
M2 Masaki Yoshioka
M1 Sanwon So
M1 Toshiki Takai
M1 Kei Hatano
M1 Aino Yoshikawa
B4 Hitomi Ikuhara
B4 Momoka Otsuka
B4 Anri Sato
B4 Hina Wakimizu
B4 Yuki Wako
Functional Improvement of Proteins by Conjugation with Saccharides
Functional Improvement of Starches by Conjugation with Proteins, Peptides and Amino Acids
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.