Japanese society is now facing the “100-year-life” time period. In recent days, the importance of meals and food has been increasing, which has resulted in diversified requirements for food functionality. The objective of the Advanced Food Process Research Unit is to develop novel processing technologies for high-quality food with various additional values, including food most suitable for elderly people and functionalized nutritional food. The basic concept of this research unit is “Designing food functionality” based on an advanced knowledge of food chemistry and food processing technologies.
Head of research unit, Professor Department of Chemistry and Energy Engineering, Faculty of Science and Engineering
Ph. D. in Biotechnology
Bioprocess engineering, Food engineering, Emulsification & dispersion technology
Associate Professor, Department of Mechanical Systems Engineering, Faculty of Science and Engineering
thermo-fluid engineering, free surface flows, computational fluid dynamics
Development of functionalized nutritional foods for elderly people using polysaccharide-based edible fine particles and digestion behavior simulations