Research center

Gene Research Center

The center investigates plant genes responsible for plant characteristics that improve plant utility and environmental stress tolerance.

 

For more information, go to the Gene Research Center homepage (in Japanese).

 

Center for Advanced Biochemistry and Chemical Biology

The Center explores the biological activity of natural products, biosynthesis and mechanism of action analysis, control and function of a protein, protein binding, and regulation of gene expression to develop compounds for medicinal and industrial use.

 

 

For more information, go to the Center for Advanced Biochemistry and Chemical Biology homepage (in Japanese).

 

Research Institute of Food Safety and Nutraceutical Science

The Research Institute of Food Safety and Nutraceutical Science conducts advanced food safety related studies (pathogen microbes, mold toxins, agricultural chemicals, off-flavor, allergy, etc.) utilizing state-of-art technology such as a GC/MS and an LC/MS/MS instruments. Additionally, “the functionality of food and food ingredients” such as the nutritional characteristic of food, analysis of the physics and chemical senses including the texture of the food and impact of aroma are studied.The institute also cooperates with other research teams both in Japan and abroad.

 

Our mission is to address social problems, related security and health issues, arising from foods and development of food industries. Furthermore, we would like to contribute to security and sustainability that considers the health and welfare of people by creating and understanding foods with the nutraceutical benefits.

 

 

For more information, go to the Research Institute of Food Safety and Nutraceutical Science homepage.

 

Agricultural Resources and Technology Center

This center approach uses the latest technology to develop and produce newvarieties of field crops and horticultural crops utilizing the regional characteristics of Kagawa. Some notable successes are the nurturing a new breed by mating and selection of Yaseigiku, which is native to Shikoku; the development and commercialization of wine grape varieties for brewing; and the development and dissemination of new varieties of sake rice.

 

 

For more information, go to the Agricultural Resources and Technology Center homepage(in Japanese).