食品副産物を活用した大豆加工品の低アレルゲン化技術の確立

• Project/Area Number: 25K22402
• Research Category: Grant-in-Aid for Challenging Research (Exploratory)
• Allocation Type: Multi-year Fund
• Review Section: Medium-sized Section 41:Agricultural economics and rural sociology, agricultural engineering, and related fields
• Research Institution: Shimane University
• Principal Investigator: 鶴永 陽子 島根大学, 学術研究院人間科学系, 教授 (60517051)
• Project Period (FY): 2025-06-27 – 2028-03-31
• Project Status: Adopted (Fiscal Year 2025)
• Budget Amount: ¥6,500,000 (Direct Cost: ¥5,000,000、Indirect Cost: ¥1,500,000); Fiscal Year 2027: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000); Fiscal Year 2026: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000); Fiscal Year 2025: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)