About our laboratory

In the Food Quality Design Science Course, it aims for the development of food design technology to substantiate the manufacturing process of safe and high value added food (Mainly seafood) and an establishment of a safety assessment system on a manufacturing process and mainly approached from an engineering standpoint. Specifically, an educational research is conducted in a comprehensive way on a high-precision quantitative analysis of a process involved in safety from raw materials to consumption, development design and operating characteristics of a cutting-edge food manufacturing device and a system, a principle and a state‐of‐the‐art technology and so on regarding cryogenic utilization of seafood through the understanding of the processing characteristics of raw materials and their components.

In particular, Currently, the following studies are being conducted in the Food Processing laboratory
  1. ① Research on a process for manufacturing edible film made from seafood, utilization and development of developed film
  2. ② Research on the development of fermented food made from seafood
  3. ③ Research on boiled fish-paste products
  4. ④ Research on the adequacy of seafood process materialsAnd so on.
The above research is conducted extensively near the factory for the marine products by making the most of little-used or unused fish processing raw materials.
In the laboratory, research activities are advanced by exchanging opinions in a positive way with people at the forefront of seafood processing and the fishing industry and most of the results are utilized on the site.
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See ↓for the latest research results.
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