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.


2015.10
Doticon_wht_NEW.gifDr. Tada was assigned to the chief of the First section.
2015.05
Dr. Ohtsuki won a prize of Japanese Society of Food Chemisrty !

2015.05

A journal our members wrote was awarded a prize of Japanese Society of Food Chemisrty.

2015.05

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

2015.05

A journal Dr. Tada wrote as a lead author was published in Japanese journal of food chemistry and safety.
(Japanese journal of food chemistry and safaty Vol.22(1), 25-31(2015))

2015.05

A journal Dr. Ito, the former chief reseacher, wrote as a lead author was published in Japanese journal of food chemistry and safety.
(Japanese journal of food chemistry and safaty Vol. 22(1), 32-37(2015))

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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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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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