TCJS Online Forum
基本情報
| 区分 | 講演会等 |
|---|---|
| 対象者 | 社会人・一般 / 在学生 / 受験生 / 留学生 / 卒業生 / 企業 / 大学生 / 教職員 |
| 開催日（開催期間） | 2022年11月18日 12時15分 — 13時 |
| 開催場所 | オンライン |
| 定員 | 100名 |
| 参加費 |
無料
|
| 申込方法 | 要事前申込
https://tcjs.u-tokyo.ac.jp/ja/archives/4204 (こちらからお申込みください) |
| 申込受付期間 | 2022年11月11日 — 2022年11月18日 |
| お問い合わせ先 | contact@tcjs.u-tokyo.ac.jp |
セミナーは英語で行います（通訳等なし）
"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 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, 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 a citrus-derived polyphenols with potential anti-aging function.
"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 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, 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 a citrus-derived polyphenols with potential anti-aging function.
