To deliver safe and delicious food
Pursuit of microbiological safety of food
The essential ingredient for food is "safety". In particular, ensuring microbial safety that is difficult to control is one of the most important issues in the food industry. As represented by Hazard Analysis ans Critical Control Point (HACCP), modern food safety assurance is changing to the proper management and operation of the manufacturing process without relying on the inspection of the final product. We have set a research area called "Predictive Microbiology" that mathematically handles the optimization, management and evaluation methods of this manufacturing process as one of the pillars of our major research. In addition, we are also focusing on the development of sterilization and bacteriostatic technology that does not rely on heating, and we are promoting unique research and development that cannot be found anywhere else.
Pursuit of deliciousness
Food must be safe and delicious. However, it is difficult to objectively evaluate such indicators as deliciousness and freshness. However, we humans unconsciously judge this ambiguous "deliciousness" or "freshness". We are developing technology that virtually realizes this human judgment. In addition, since temperature control during transportation after harvesting greatly affects quality from the cultivation process, we are developing an integrated temperature indicator to visualize this temperature history.
Overview of our reaserch
Predict the process of bacterial death
Thermal microbial inactivation is an indispensable technology in the process of producing safe food. 100 years ago (Bigelow, 1920), attempts have already been made to mathematically describe the killing behavior of bacteria by heat sterilization. However, in modern times, not only safety but also higher quality of food is required, and optimization of sterilization conditions to exert the maximum effect under mild sterilization conditions, and further because of being organisms It is necessary to make predictions that also take into account the variations in the deaths of. We are conducting research by making full use of statistical mathematical techniques such as Monte Carlo simulation, Bayesian estimation, and machine learning.
Visualization of temperature in the process from production to distribution and consumption
The quality of all primary products, including vegetables, fruits, meat, and marine products, is greatly affected by the temperature conditions during the process from production to distribution and consumption. Therefore, thorough temperature control is required for high quality. In modern times, various temperature recording sensors have been developed, and it is possible to acquire the temperature in the distribution process in real time. However, it is still difficult for workers to grasp instantly at the production and distribution sites. We are working on the development of the integrated temperature indicator, a tool that allows you to easily check the temperature history (integrated temperature) visually on the spot. With the technology based on the Maillard reaction that we are developing, we can provide temperature indicators that can be used in a wide range of temperature ranges from freezing and refrigeration distribution storage to cooking.
Suppress bacterial growth by adding amino acids?
In order to stably distribute and sell processed foods such as lunch boxes and side dishes, it is necessary to suppress the growth of microorganisms and extend the shelf life. Since preservatives tend to be shunned by consumers, research has begun on whether there is something to replace them. Our research results show that under certain conditions, the addition of a small amount of an amino acid called "tryptophan" effectively suppresses the growth of enterohaemorrhagic Escherichia coli, Salmonella, and Vibrio, which are bacteria causing food poisoning. I am. Currently, we are looking for a variety of food products.
Food poisoning with dry food?
Food poisoning bacteria can survive for a long time of 1 to 3 years while attached to dry foods, and eat dry foods (nuts, chocolate, etc.) to which food poisoning bacteria that have survived for such a long time adhere As a result, there are many cases of food poisoning around the world. Curiously, food poisoning bacteria will survive for 2 years or longer if stored at low temperature (in the refrigerator). In order to clarify this root cause, we are paying attention to the physical property change (glass transition) of bacterial cells and trying to clarify how the bacterial cells physically change during the drying process.
Avocado internal quality assessment
It is difficult to judge when to eat avocado. If you do not actually cut it, you will not know the hardness inside. In addition, some edible parts may turn black and become inedible. Using a smartphone camera image and near-infrared spectroscopy, we quickly evaluate the hardness and blackening inside the avocado. The aim is to evaluate the quality of avocado instead of the connoisseur of the sorting field.
Visualization of subjective sensations towards food
What do people look for in produce to judge its quality and freshness? By repeatedly comparing the quality of produce in photographs and performing statistical analysis, we can interpret what factors people consider important in their quality judgments. Specifically, we will use a mathematical model to explain people's perceptions of ambiguous terms such as quality, freshness, blemishes, and curvature. Software that allows visitors to experience this research is on display at the Hokkaido University Museum.
Database for microbial behavior in foods
It manages and operates the database MRV (Microbial Responses Viewer) that enables the search for growth conditions of various bacteria in the food environment. It was developed as a joint research with the Food Research Department of the National Agriculture Research Institute. With simple operation and good data listing, you can easily find the necessary bacterial growth suppression conditions. It is used in the food industry.
