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The rapid advance and expansion of food-related industries and a growing professional and consumer awareness of the relationship between diet and health pose many new challenges and research opportunities. Research themes of Food & Nutritional Science in the School include functional food and molecular nutrition, food toxicology and sensory aspects of food. Below are some examples of our recent research: |
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| The biological function of carotenoid cleavage dioxygenase (CCD) genes are elucidated, aiming to enhance the vitamin A content in crops. The figure shows the result of carotenoid degradation in maize seeds encoded by the Wc gene. |  |
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The giant grouper, green grouper, and mullet are employed in research projects on improving flavor quality of seafood.
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Natural constituents in edible plants, fungi and algae that promote our health are investigated. The figure shows subcellular translocation of apoptogenic factor (AIF) induced by selenocystine (SeC) in MCF-7 cells.
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