IKEDA Shinya Professor

ThemeCreating healthy foods that taste good

My DreamTo make everyone happy through food

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 Biotechnology
Faculty (Unit)Food Science Program
Field Food materials science, Food physical chemistry, Physical properties of foods
Keyword Polysaccharide, Protein, Biopolymer, Gelation, Emulsification, Foaming, Texture, Dairy food, Digestibility/absorbability, Shelf life

Introduction

Foods consist of not only many chemical components but also complex structures. To maximize the functions of foods, it is essential to understand how food structures change during food processing and create desired structures as a result of food processing. Because biopolymers such as polysaccharide and protein have dominant effects on the formation of food structures, I have been studying biopolymers on the basis of materials science and physical chemistry. Currently, the main focus of my research is to improve food qualities and shelf-lives. I am also working on to control digestibility and bioavailability of nutrients through controlling food structures. The ultimate goals of my research include creating foods that provide sufficient nutrients for seniors who have reduced appetite and metabolism, tasty foods containing less salts and sugar, or full fat foods with reduced energy intake.

List of current research topics

  • Controlling food texture using food polysaccharides and proteins
  • Controlling digestibility and absorbability of nutrients
  • Improving sensory properties of reduced salt/sugar/fat foods
  • Reducing glycemic indices
  • Improving shelf-lives of foods and food ingredients
  • Functionality development of milk proteins
  • Functionality development of food polysaccharides
Related industries Food, Cosmetics, Pharmaceuticals
Affiliated academic society American Chemical Society, American Dairy Science Association, Institute of Food Technologists
Editorial Board
  • Food Biophysics; 2016-2021
Academic degree Ph.D.
Self introduction

In 21 years or so of my professional career, I spent more than 12 years as a scientist in the industry and academia in the US. I am looking forward to dedicating my knowledge and experience to research and education here in Obihiro, Tokachi.

Room addressGeneral Research Building 3
Room number304
Mail address shinya.ikeda atmark obihiro.ac.jp