National University Corporation, Tokyo University of Marine Science and Technology

Welcome to homepage of Laboratory of Food Physical Chemistry.

Food rheology is a major aspect affecting the physical properties, stability and choice of processing conditions of many foods. Recently, greater focus is placed on diversifying and functionalizing food, especially for production of safe and rich food for individuals with impaired mastication. Food texture, safety and nutritional value are all important factors in this regard, and are expected to become even more important with the increasing number of elderly individuals around the world. Our research group is investigating the structure and structure-properties relations for food taking into account the microscopic (molecular/macromolecular) and viscoelastic (materials science) aspects.

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