This division consists of three sections engaged in research work on chemically synthesized food additives, natural food additives, novel food additives such as those produced by biotechnology, and food apparatus, containers and packages.

The research work is involved with the following areas: establishment of specifications and standards, development and improvement of analytical methods, revision of the Japan's Specifications and standards for Food Additives, and other investigations related to their safety.


2015.01
Doticon_wht_NEW.gifA report Dr.Mutsuga wrote as a corresponding author was published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

(LinkIconFood Hygiene and Safety Science 2014; 55(6): 269-278)

2015.01
Doticon_wht_NEW.gifA journal Dr. Akiyama wrote as a corresponding author was published in Japanese journal of food chemistry and safety.

(LinkIconJapanese journal of food chemistry and safaty 2014; 21(3) : 155-162)

2015.01
Dr. Ohtsuki's journal was published in Talanta.

(LinkIconTalanta Volume 131 2015; 712-718)

2014.10
Dr.Tatebe's journal was published in Food Science & Nutrition.

(LinkIconFood Science & Nutrition 2014; 2 (5) : 547-556)

LinkIconPast News

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Division Head




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First Section

Researach work related to chemically synthesized food additives.

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Second Section

Researach work related to natural food additives and novel food additives such as those produced by biotechnology.

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Third Secion

Researach work related to food apparatus, containers, packages toys and others.

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Publications

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LinkIcon2013
LinkIcon2012

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Link

Related websites are listed.
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"Cybozulive"

For members of study group on analytical method of food additives.
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