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- Our recent projects for advanced technology development
Our recent projects for advanced technology development
Development of new ethanol producing system using cellulose Biomass
| Year | 2006〜2008 |
|---|---|
| Subsidizing organization | Ministry of Economy, Trade and Industry |
| Jointed organization | Tohoku University,Okayama University,Yamaguchi University,Industrial Technology Center of Okayama Pref. 2 private corporation |
| Outline | Development of ethanol producing system using cellulose Biomass included in Wheat bran,Rice bran and chaff by the Bio Technology. This system is high efficient in producing ethanol and can be adopted for small size plant. |
Development of New Microorganism cultivating system by radiation of specific light and application on Medicine and Food Business
| Year | 2003 |
|---|---|
| Subsidizing organization | Okayama Prefecture Industrial Promotion Foundation |
| Jointed organization | Industrial Technology Center of Okayama Pref. 1 private corporation |
| Outline | Development of Microorganism cultivating system to raise useful substance production nature. Mold Poison can be restrained by Radiation of specific light during Microorganism Cultivation in the condition of Liquid Type. |
The development of the evaluation and production system for the functional food, which is preventive against a thrombosis
| Year | 2002 |
|---|---|
| Subsidizing organization | Ministry of Economy, Trade and Industry |
| Jointed organization | Kurashiki University of Science and Arts Industrial Technology Center of Okayama Pref. 1 private corporation |
| Outline | To develop the new cooking method and to develop the evaluation and production system for the functional food, which is preventive against a thrombosis. |
The research of the liquid cultivation system for microbe, using light irradiation effect
| Year | 2002 |
|---|---|
| Subsidizing organization | Japan Small and Medium Enterprise Corporation under Ministry of Economy, Trade and Industry |
| Jointed organization | Industrial Technology Center of Okayama Pref. 1 private corporation |
| Outline | The research that the light irradiatio increases the productivity of useful substance at liquid cultivation for micorobe. |
The development for technology to effectively utilize the leavings of extracted dried bonito by non-fungi Koji making equipment.
| Year | 2001 |
|---|---|
| Subsidizing organization | Food Industrial Center under Ministry of Agriculture, Forestry and Fishers of Japan |
| Jointed organization | Tokyo University of Agriculture 3 private corporations |
| Outline | The development of new type of seasonings that is produced from the leavings of extracted dried bonito, as being decomposed by the non-fungi Koji enzyme. |
The development for the system of “Non-airflow type Ginjo Koji Making Equipment”
| Year | 2000 |
|---|---|
| Subsidizing organization | Food Industrial Center under Ministry of Agriculture, Forestry and Fishers of Japan |
| Jointed organization | Industrial Technology Center of Okayama Pref. 1 private corporation |
| Outline | The development of “Non-airflow type Ginjo Koji Making Equipment”, which is possible to produce high value added Ginjo Koji. |
The development for the material of seasonings using“soy sauce Koji”(enzyme), from is less-utilized protein.
| Year | 2000 |
|---|---|
| Subsidizing organization | Food Industrial Center under Ministry of Agriculture, Forestry and Fishers of Japan |
| Jointed organization | Tokyo University of Agriculture 2 private corporations |
| Outline | The development of new type of material of seasonings that is made from less-utilized protein (such as non-fat soy beans, bean curd lees, dried bonito), being decomposed by the enzyme of “non-fungi Koji”. |
The development of“Deodorization Device with high effciency”for“food by-product”fermentation equipment
| Year | 2000 |
|---|---|
| Subsidizing organization | Food Industrial Center under Ministry of Agriculture, Forestry and Fishers of Japan |
| Jointed organization | Tokyo University of Agriculture 2 private corporations |
| Outline | The development of new type of material of seasonings that is made from less-utilized protein (such as non-fat soy beans, bean curd lees, dried bonito), being decomposed by the enzyme of “non-fungi Koji”. |
The development for technology of quality control by“Trehalose”
| Year | 1999 |
|---|---|
| Subsidizing organization | Food Industrial Center |
| Jointed organization | 2 private corporations |
| Outline | The development for functional foods to be made from natural glucide, “Trehalose”. |
The development of Solid-State Cultivating Equipment for Mycorrhiza
| Year | 1998 |
|---|---|
| Subsidizing organization | Japan Science and Technology Corporation under Ministry of Science and Technology |
| Jointed organization | Yamaguchi University |
| Outline | The development for technology to cultivate great quanties of ECM (ectmycorrhiza), which is necessary for tree-planting project. |
The development for technology of cultivation in large volume of mold, which is produced by“Membrane Surface Liquid Cultivation”.
| Year | 1998 |
|---|---|
| Subsidizing organization | New Energy and Industrial Technology Development Organization under Ministry of International Trade and Industry |
| Jointed organization | Okayama University Industrial Technology Center of Okayama Pref. 3 private orporations |
| Outline | he development for technology of cultivation in large volume of mold, which is produced by“Membrane Surface Liquid Cultivation”, to produce useful physiological substance.This system encouraged producing useful physiological substance,which controls hypotensive and cholesterol as functional foods. |