ThemeStudies of meat products on applying functional components
BelongsResearch Department/Department of Life and Food Sciences/Division of Food Science/Section of Food Technology and Biotechnology
|Keyword||Meat products, Carotenoids, Aging meat, Anti-oxidant, Prevention of lifestyle-related diseases|
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|
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|
|Mail address||nanam obihiro.ac.jp|