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食品素材を構成する成分の構造と機能

石川県立大学 > 受験生サイト > 動画で見る石川県立大学 > 食品素材を構成する成分の構造と機能

食品素材を構成する成分の構造と機能

食品に含まれている成分や性質を科学的な観点から研究するのが本多研究室です。たとえば小麦アレルギーの人でも食べられるパンを作るために、米粉を使ったパン作りの研究をしています。

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