Toshiharu Nagai

Bionics Program

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Name	Toshiharu Nagai
Department/Research Field	Food chemistry, Edible oil and fat, Analytical chemistry

Research content

・We focus on the compositional analysis of triacylglycerols, the main component of fats and oils, at the isomer level using HPLC and other methods, and investigate the role of triacylglycerols in fats and oils. We will also develop new analytical methods for lipids such as triacylglycerol.
・We evaluate flavor or flavour degradation of food products, mainly using oils and fats, and search for substances that cause such flavor or flavour degradation.

Research theme

・Structure and role of lipids in foods and living organisms
・Development of methods for analyzing the composition of edible oils and fats
・evelopment of methods for evaluating the flavor of fats and oils and foods made from oils and fats

Research keywords

Edible oil and fat , Triacylglycerol , LC/MS

Lab link