||Our department is responsible for analyses of gFood for Special Dietary Usesh collected for examination of its food components and analyses required to proceed with approval of its labeling under the Health Promotion Law, investigation on the concepts of nutrition labeling, and research on nutritional and physiological evaluation of food components in foods with health claims.
Furthermore, information on foods that addresses the increased health consciousness among people are collected, and impact of labeling of these food on onefs health are investigated, so as to eliminate anxiety surrounding health foods among consumers. In addition, we evaluate effectiveness and safety of these food components, and examine their interactions with pharmaceutical products.
- Section of Food Component Analysis
This section undertakes analyses of "Food for Special Dietary Usesg collected for its examination, those required to proceed with approval of its labeling, those of foods with nutritional labeling using GC and HPLC, so as to confirm that the nutrients and food components are included as labeled. In addition, we work on development of analytical techniques for nutrients and new food components in "Food for Specified Health Usesg, management of analytical accuracy and standardization of the standard foods.
- Section of Food and Nutrition Labeling
This section undertakes basic research to evaluate physiological function
of specific nutrient in foods and its labeling. In particular, we work
on nutritional and physiological research, focusing on micronutrients (e.g.
vitamin A, vitamin D), so as to explore possible new application for health
promotion of people. Based on which, we investigate the appropriate concepts
of nutrition labeling.
- Section of Food Function
This section works on research to secure safe use of functional foods;
e.g. evaluation of effects of intake of functional foods on health. For
which, we also investigate how medicinal effects could be affected if medicine
are taken together with functional foods, and whether there is any functional
foods to be cautioned for its intake. Besides, we attempt to search new
food components with certain functionality and develop functional foods
that would contribute to health promotion of people.