Marine Food Science and Technology
Marine bioresources (e.g fish, shellfish, and algae) are very important food materials for human being. The health benefit of seafood attracts attention worldwide. This laboratory covers the advanced food science and technology for sustainable and effective utilization of marine bioresources including food safety assurance. Recent research topics are as follows: Advanced utilization of natural antibacterial materials, Development of microbial inactivation technology, Identification of new seafood allergen，Role of microorganism in fermented seafood, Food properties and health benefits of muscle proteins, Development of freshness maintenance technology, Biochemical properties of protein-cross-linking enzymes in marine bioresources. Graduate students are trained as future researchers/experts in the fields of food biochemistry, food hygiene and safety science, seafood process/preservation engineering, and health benefits of seafood.
