Food Physical Chemistry lab Rakuno Gakuen University

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Food Physical Chemistry lab Rakuno Gakuen University This page is for public relations of our lab. Day-to-day situation and research topics are updated. Isamu Kaneda. Our main research tool is rheology.
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The laboratory belongs to department of food and wellness, Rakuno Gakuen University and is governed by prof. We are studying the physics or physical chemistry of foods. several types of rheometers are equipped in our lab. We also use some powerful observation system such as AFM, SEM, TEM, and SALS to consider the relation between phenomenological and molecular theory in foods. Recent research targets are UDON (Japanese traditional noodles), AN (sweet beans paste), chocolate, eggs etc.

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582 Bunkyodai Midorimachi
Ebetsu-shi, Hokkaido
0698501

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