Takuji Tanaka

Professor Takuji Tanaka is a faculty member in the Department of Food and Bioproduct Sciences at the University of Saskatchewan. His research focuses on enzyme structure-function relationships, fermentation processes for legume products, and valorization of agricultural byproducts. He holds a Ph.D. from Kyoto University, Japan, and has contributed extensively to food biotechnology and protein modification.

Education:

• Ph.D., Kyoto University, Japan
• M.Sc., Kyoto University, Japan
• B.Sc., Kyoto University, Japan

Research Interests: Professor Tanaka explores enzyme applications in food processing, including improving legume protein functionality through enzymatic hydrolysis and fermentation. His work also addresses the valorization of canola meal and agricultural byproducts using innovative bioprocessing techniques. Recent studies emphasize enhancing protein digestibility and flavor profiles of plant-based ingredients.

Recent Publications Trends: His 2023-2024 publications highlight advancements in solid-state fermentation of legumes, enzymatic modification of pea and canola proteins, and structural studies of bacterial enzymes. Key themes include functional food development, aroma enhancement, and sustainable use of agricultural residues.

Teaching: Teaches undergraduate courses in Food Enzymology, Food Biotechnology, and Dairy Science, as well as graduate courses on industrial enzyme applications and advanced food processing.