Graduate School of Science and Technology(Master's Program)>Department of Agriculture>Food Science and Biotechnology Division

Food Science and Biotechnology Division


The Food Science and Biotechnology Division has educational goals to foster the human resources who can unravel life phenomena on the molecule level, can search useful biofunctions, can analyze the functions of disease-preventive food resources, and can develop and invent functional foods, based on the wide knowledge and technical skills of biotechnology, for realizing healthy and long-lived societies and sustainable societies.
This division consists of four units: Food Biofunction Science, Food Function Analysis, Food Molecule Function Research, and Functional Food Invention. Through these units, this division provides advanced education and research for human health improvement and sustainable use of food resources so that you will acquire advanced professional knowledge and creative application skills in the food science and life science fields.

Food Science and Biotechnology Division

Research of linearized model of amyloid β, which is considered to be a causal substance of Alzheimer's disease

Food Science and Biotechnology Division

Electron micrography

Main Research Theme

  • Fermentation physiology and microbial engineering based on genomics
  • Molecular breeding of basidiomycete mushrooms, and development of microbial pesticides
  • Coexistence of plants and microbes, and analysis of useful transformed plants
  • Development of functional food materials
  • Synthesis of physiologically active substances and functional molecules
  • Control and effective use of quality and components of fruits and vegetables
  • Search, synthesis, and functional evaluation of high functional materials of food
  • Molecular design for more advanced use of various functional components derived from food計
  • Food functionality search using human and animal established cell culture system
  • Analysis of immunoregulatory function using food, and unraveling of its mechanism
  • Unraveling the action mechanism of various functional components derived from food
Teaching and Research Faculty