since 1922


Faculty of Agriculture

Department of Bioproductive Science

Division of Applied Biochemistry

Food Chemistry

Our laboratory deals with foodstuffs of plant origin. Our research interests are focused on non-nutritional but physiologically active food factors such as isothiocyanates in Crucifers and disulfides in Allium vegetables. Also, we have interests in foodborne scavengers of radicals and/or reactive oxigen species.