脂質の消化性を精密に制御可能な食品エマルションブレンドの作出および特性解明

• Project/Area Number: 25K00192
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: 梅田 拓洋 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 研究員 (50885027)
• Project Period (FY): 2025-02-28 – 2028-03-31
• Project Status: Adopted (Fiscal Year 2025)
• Budget Amount: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000); Fiscal Year 2027: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2026: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000); Fiscal Year 2025: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)