Introduction
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Field of study
1. Development of functional food ingredient
- Process development (extraction, fermentation, enzyme treatment, concentration, drying, etc)
- Stability test
- Development of analysis method through fraction, structure investigation
- Microbial test (check of microbial contamination)
- In vitro study (cell activity and toxicity test)
- In vivo study (collaboration with specialized organization)
- Toxicity study by GLP laboratory (collaboration with specialized organization)
- Clinical study for efficacy assessment
2. Development of natural medicine
- New medicine is being developed aim to entry into pharmaceutical market in 2020
- Starting of searching for new natural medicine material
3. Core technology
- Bioavailability improvement skill
- Masking skill for nasty smell and taste.
- Process skill for fermentation and enzyme treatment