TCJS Online Forum | The development and future of functional foods in Japan: what we eat defines our lifespan
Details
| Type | Lecture |
|---|---|
| Intended for | General public / Enrolled students / Applying students / International students / Alumni / Companies / University students / Academic and Administrative Staff |
| Date(s) | November 18, 2022 12:15 — 13:00 |
| Location | Online |
| Capacity | 100 people |
| Entrance Fee | No charge |
| Registration Method | Advance registration required
https://tcjs.u-tokyo.ac.jp/archives/4201 (Please register from this link) |
| Registration Period | November 14, 2022 — November 18, 2022 |
| Contact | contact@tcjs.u-tokyo.ac.jp |
"The development and future of functional foods in Japan: what we eat defines our lifespan"
Peng Lu (Graduate School of Agricultural and Life Sciences, the University of Tokyo)
Abstract
Have you ever thought why we must keep eating food? The food we eat can have both good and bad effects on our bodies. For the good ones, the most basic merit for food is to provide energy and biological substances to maintain our life. The second level is to provide deliciousness for comfort. The third level is to provide functions that improve our health and prevent our body from disease (e.g. cancer, metabolic disorders, age-related diseases, infectious diseases, and psychiatric disorders). This brings us to the conception of functional foods. There is the oriental philosophy that “medicine and food have a common origin”, which indicates that what we eat defines our lifespan. In this lecture, we will go through the history of food and nutritional sciences, and introduce the development and the future of functional foods in Japan.
Profile
Peng Lu is an Assistant Professor in Laboratory of Food Biotechnology and Structural Biology at the University of Tokyo. His research is primarily concerned with the iron uptake transporter from bacteria and the characterization of bacteriostatic agents from food components to inhibit the growth of pathogenic bacteria by iron restriction. Furthermore, he has participated in a study on the identification of citrus-derived polyphenols with potential anti-aging functions.
Peng Lu (Graduate School of Agricultural and Life Sciences, the University of Tokyo)
Abstract
Have you ever thought why we must keep eating food? The food we eat can have both good and bad effects on our bodies. For the good ones, the most basic merit for food is to provide energy and biological substances to maintain our life. The second level is to provide deliciousness for comfort. The third level is to provide functions that improve our health and prevent our body from disease (e.g. cancer, metabolic disorders, age-related diseases, infectious diseases, and psychiatric disorders). This brings us to the conception of functional foods. There is the oriental philosophy that “medicine and food have a common origin”, which indicates that what we eat defines our lifespan. In this lecture, we will go through the history of food and nutritional sciences, and introduce the development and the future of functional foods in Japan.
Profile
Peng Lu is an Assistant Professor in Laboratory of Food Biotechnology and Structural Biology at the University of Tokyo. His research is primarily concerned with the iron uptake transporter from bacteria and the characterization of bacteriostatic agents from food components to inhibit the growth of pathogenic bacteria by iron restriction. Furthermore, he has participated in a study on the identification of citrus-derived polyphenols with potential anti-aging functions.
