Laboratory Introduction
Welcome to Food Product Development Laboratory
Faculty of Human Sciences
Graduate School of Humanities and Social Sciences (Master's Course)
United Graduate School of Agricultural Sciences, Tottori University (Doctoral Course)
Professor Yoko Tsurunaga
Research Profile
Food has three functionalities (primary: nutrition, secondary: palatability, tertiary: bioregulation). At the Food Product Development Laboratory, we aim to maximize these three functionalities inherent in food materials through cooking and processing technologies, with a particular focus on antioxidant activity. Our research methods employ techniques in "component analysis," "functionality evaluation," "cooking," and "food processing." We strive to develop practical technologies beyond academic presentations and publications.
If you are interested in food and passionate about it, let's conduct research together at our Food Product Development Laboratory.
We warmly welcome undergraduate and graduate students who have strong motivation and interest in food science and food product development.
Current Research Topics
- Development of hypoallergenic food products
- Development of processed foods utilizing tannin chemical properties
- Research on optimal utilization methods maximizing unused resource characteristics
- Search for agricultural and marine products with high health functionality and development of optimal processing methods
- Development of health teas with high functionality
We welcome graduate students who are passionate about food science and culinary science research and the development of their applications.
Working professionals seeking doctoral degrees are also welcome in the doctoral program. Research themes will be determined after thorough consultation.