YOSHINO Laboratory

Affiliation：Faculty of Bioresource Sciences / Department of Development of Local Resources
Position：Associate Professor / Director, Shobara Regional Collaboration Center
Degree：Ph.D.（Agriculture）

We use local ingredients to create processed foods and analyze their ingredients and evaluate their functionality.
In addition, we also maximize the use of food by-products that are discharged. We also develop evaluation methods for food ingredients using special microscopes and observe microstructures to determine their effects on processed foods.

We use local ingredients to create processed foods and evaluate their functionality through ingredients and physical properties.
In particular, we are developing evaluation methods for food ingredients using scanning probe microscopes and observing microstructures to determine their effects on processed foods.
Furthermore, we are developing biodegradable plastics with discharged food by-products.

In order to realize our research objective of “total coordination of food processing,” we will promote research that integrates the three fields based on chemistry （analytical principles, etc.）, biology （cell physiology, etc.）, and physics （mechanical properties, etc.）.

We will develop processed foods in various fields by taking hints not only from the characteristics of the ingredients, but also from the traditions and culture of the region.
Furthermore, we will develop biodegradable plastics that are decomposed by microorganisms into water and carbon dioxide and do not remain in the environment.

Using a scanning probe microscope （microscope tracing with a fine needle）, we will investigate the effects of food ingredients and biomolecules on cells and develop a new evaluation system.

The development of processed foods is not limited to the Bihoku region （northeastern Hiroshima Prefecture）. We will promote the development of processed food products using local ingredients in cooperation with local residents and vendors.
In the “Research on Advanced Utilization of Food By-products,” we will collaborate with plastic product manufacturers to develop inexpensive and practical biodegradable plastic products.
In the microscopic study of biological samples, we will collaborate with companies that develop equipment in the fields of food science and biochemistry to develop functional evaluation systems for food ingredients and biomolecules.

Development of domestic CSF oral vaccine for wild boar （Ministry of Agriculture, Forestry and Fisheries）
Subsidy for the Hiba Izanami Kaido Roadside Revitalization Project （Shobara City, companies in Shobara City）
Support project for the development of human resources for regional contribution in the greater Hiroshima metropolitan area （Hiroshima City）
Regional strategy collaborative project by Hiroshima University （Miyoshi City）
Hiroshima University Priority Research Project （Aki Takata City Regional Promotion Organization）
Private companies （Etajima City）, etc.