ナノエマルジョン技術による植物性脂質・タンパク質の食味改善の基盤の領域横断型研究

Research Project

Project/Area Number	25H00580
Research Category	Grant-in-Aid for Scientific Research (A)
Allocation Type	Single-year Grants
Section	一般
Review Section	Medium-sized Section 10:Psychology and related fields
Research Institution	The University of Osaka
Principal Investigator	八十島安伸大阪大学, 大学院人間科学研究科, 教授 (00273566)
Project Period (FY)	2025-04-01 – 2029-03-31
Project Status	Adopted (Fiscal Year 2025)
Budget Amount *help	¥46,150,000 (Direct Cost: ¥35,500,000、Indirect Cost: ¥10,650,000) Fiscal Year 2025: ¥16,250,000 (Direct Cost: ¥12,500,000、Indirect Cost: ¥3,750,000)