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In the Department of Food Safety and Processing Research, we conduct research aimed at enhancing food safety and improving the quality of processed foods. Research on food safety focuses on identifying microorganisms and other factors that cause deterioration in food safety and quality, and on elucidating effective methods for controlling them. In addition, we seek to generate knowledge that contributes to the advancement of sanitation practices in food manufacturing and preparation environments, as well as to the establishment of appropriate shelf-life labeling by food business operators. Research on improving the quality of processed foods involves the development of processing techniques that utilize physicochemical changes occurring in agricultural products during processing. We also work on technologies to suppress quality deterioration caused by treatments such as drying, heating, freezing, and sterilization. Through the social implementation of the knowledge and technologies generated from these studies, we aim to extend food shelf life and promote the effective use of underutilized agricultural products. By doing so, we contribute to reducing food loss, ensuring food safety, and promoting exports, thereby supporting the development of Japan's agricultural and food industries.
