食糧科学分野 Food Science生物資源利用科学連合講座016The United Graduate School of Agricultural Sciences生物資源利用学専攻Applied Bioresource Science食糧の生産から最終的に食物として摂取されるまでの全過程における食品を一貫してとらえた食品に関する化学，物理学，栄養学，衛生学，農産物利用学，水産物利用学，微生物利用学などのほか，生体組織構成物の構造と機能など応用生物化学的教育研究を行う。This chair is concerned with the field of study for understanding the utilization process of food from its production to ingestion. Chemistry, physics, nutrition, hygienics, manufacturing of agricultural products and aquatic products, and applied microbiology of food as well as applied biochemistry including morphology, structure, and functions of tissue contents and cell organelle are studied.タンパク質源の違いがラットひふく筋径に与える影響Effect of protein sources on rat gastrocnemius muscle diameter分析試料のイタドリ (Polygonum cuspidatum) のサンプリングの様子Sampling of Itadori (Polygonum cuspidatum) in Kochi PrefectureApplied Bioresource Science発酵茶中の機能性成分の解明。機能性成分を含む画分の濃縮を行っているところElucidation of bioactive compound in fermented tea - a picture of evaporation of fraction containing bioactive compound-食糧科学分野Food Science
元のページ ../index.html#18