MIKAMI Nana Associate Professor
ThemeStudies of meat products on applying functional components
My DreamDevelopment of attractive and healthy foods on applying functional components
Belongs
Research Center for Global Agromedicine/Department of Agriculture and Animal ScienceResearch Department/Department of Life and Food Sciences/Division of Food Science/Section of Food Technology and BiotechnologyCenter for Industry-University Collaboration/産学連携推進室長Faculty (Unit)Food Science Program
Grad school (Course)Doctoral and Master's Program of Animal Science and Agriculture/Food Science
| Field | Meat science |
| Keyword | Meat products, Carotenoids, Aging meat, Anti-oxidant, Prevention of lifestyle-related diseases |
Introduction
I'm focusing on effects on characteristics (texture, color, storage stability, lipid oxidation etc...) of meat products by addition of functional food compounds. Additionally, the products can be possible to play an important role for human health. I aim to develop attractive meat products meet both the needs.
List of current research topics
- Effects on characteristics of meat products by addition of functional food components
| Academic degree | Ph.D.(Fisheries science) |
| License | Dietitian ,Sports dietitian |
| Self introduction |
I'm from Otaru city in Hokkaido. I love swimming and scuba diving. I've studied functional effects of food components for human health. I have just started to apply them for food processing and develop health foods. |
| Room address | General Research Building 3 |
| Room number | 3-505 |
| Mail address | nanam 
obihiro.ac.jp |
