The science of food and health.

Laboratory of Public Health

Laboratory of Clinical Medicine

Laboratory of Exercise Physiology

Laboratory of Culinary Science

With the goal of "contributing to health through culinary science," we are conducting research on the nutritional components, palatability, and physiological functions of foods that are altered by various cooking methods. So far, we have investigated the relationship between the antioxidant capacity of foods, which is related to the suppression of cancer, and the cooking method. We are also developing a new freezing method to improve the quality of frozen foods, including their nutritional components, which are essential in modern life. Through these research activities, the Culinary Arts Laboratory aims to improve people's QOL and contribute to the food industry.

Laboratory of Food Science

We are analyzing the processing characteristics of rice in a variety of ways, and develop new technologies that are useful for new foods as well as non-food applications. In addition, mathematical simulation is used to analyze the changes in components in food processing processes, and fundamental and applied technologies that contribute to the improvement of food quality are developed. Often, foods stay in food factories for a long time, and we use VE (Value Engineering) and IE (Business Engineering) methods to optimize food processing processes.

Laboratory of Food Processing Engineering

Humans have different tastes and nutritional requirements depending on their life stage (age) and lifestyle. The Laboratory of Food Processing Engineering researches and develops processed foods that suit people's life stages and lifestyles, and proposes ways to use them. At that time, we will conduct research that contributes not only to nutritional problems but also to food problems, regional development, and environmental problems by exploring the effective use of food materials that are discarded even though they contain active ingredients, such as the dregs used to make koshian (sweet bean paste) and mandarin orange juice.

Laboratory of Food Hygiene

Foods contain nutrients that are essential for human survival and beneficial ingredients to maintain and improve health. However, these foods can also contain harmful chemicals that threaten safety. The Food Hygiene Laboratory analyzes various chemical substances such as pesticides, food additives, and harmful inorganic substances contained in foods and assess and manages these risks to protect human health.

Laboratory of Biochemistry

Transporter function is essential for taking nutrients into human bodies and creating the bodies and energy. Transporters carry nutrients into the cells and sometimes release them out of cells. Our laboratory aims to elucidate the roles and molecular mechanisms of transporters of nutrients and signal transmitters, and improve human health by controlling the activity of these transporters.

Laboratory of Basic Nutrition

Our daily diet contains a large number of nutrients and functional components. In the Basic Nutrition Laboratory, we study the effects of functional food components (mainly polyphenols and carotenoids) on the prevention of chronic diseases and the maintenance and promotion of health through experiments using cultured cells and research on human subjects. We are also engaged in research on how much of such functional components we consume from our diet and what health outcomes can be expected.

Laboratory of Nutrition Education I

In order for people to lead a quality, comfortable, and vigorous life, this laboratory examines methods of management from the perspective of creating a social environment system that leads to and motivates behavioral changes in desirable dietary habits through nutrition and health education. Through the results of our research, we will explore the management methods of dietitians required in the Society 5.0 era, which respect people's life backgrounds and values, and can support decision-making for better dietary habits with rich humanity.

Laboratory of Nutrition Education II

Food education in school education is the Intellectual Education, Physical Education, and Moral Education. In the Nutrition Education Laboratory, we research food education that enables children and students to develop rich humanity and acquire the power to live. In order to realize food education that leads from mere nutrition education to total human development, we aim to build systematic and continuous food education programs according to developmental stages, and to enhance disaster prevention education related to food in school safety education. It also contributes to the development of nutrition teachers, who are the core of this program.

Laboratory of Clinical Nutrition I

In super-aged society, efforts to extend the healthy life expectancy of older people and to return them to home are important. In cooperation with various organizations, facilities, and local governments, evaluate the nutritional status of older and conduct research focusing on preventive care for older so that they can live healthy lives in their communities.
We will also study dietary patterns and nutrients that influence the prevention of frailty.

Laboratory of Clinical Nutrition II

Elderly people who have reduced masticatory ability due to tooth loss tend to have a softer diet, which reduces their nutritional intake and makes them more likely to become undernourished. Decreased masticatory function also affects swallowing function, which in turn reduces food intake. Therefore, we will grasp the dietary intake of elderly people at home and institution, provide menus and cooking guidance according to mastication and swallowing ability, and proceed with research on prevention and improvement of undernutrition.

Laboratory of Public Health Nutrition

We are conducting research from a variety of perspectives under the theme of "building a system for a society where everyone can live in good health. For example, we are developing health promotion programs for local residents based on the results of community diagnosis, developing dietary education tools, and developing self-training programs for health care professionals using ICT. We are also working on the development of food products to promote coexistence and utilization of deer and wild boar, which are harmful animals.

Laboratory of School Lunch Business Management

We are conducting research on appropriate cost accounting for hygiene management in school lunches. We will take up the hygiene management work, which has been less conscious of cost due to its absolute necessity, and aim to improve its efficiency, that is, to consider cost accounting for cost control and improve management. In addition, we are investigating and researching the overall operational aspects of the new cooking system (in-cart cooking system), and in the future we aim to provide timely and timely temperature meals and improve efficiency, and to improve labor shortages.

Assistant Professor/Research Assistant