Associate Professor of Food and Nutritional Chemistry
In recent years, the number of patients with lifestyle-related diseases, such as obesity, hyperlipidemia, diabetes and hypertension, has increased rapidly. The importance of food’s healthy functions is recognized for the prevention and alleviation of such lifestyle-related diseases, and for the promotion of healthy longevity. Based on such background, we carry out “studies on prevention and alleviation of lifestyle-related diseases by food-derived functional components.”
Food contains various ingredients. We search for those ingredients that are related to the maintenance of good health or the prevention and alleviation of diseases. We carry out various analysis using biological samples, such as cultured cells and lab animals.
In addition to carrying out specialized experiments in our lab, I am also in charge of teaching practical experiments to the undergraduate section. In the first semester of the sophomore year, students learn the basics that enable them to deal with the Faculty of Agriculture’s broad-ranging research. In the second semester, they learn measurement methods for various substances, such as glucose, lipids and vitamins, contained in food and biological samples.