Takuji Tanaka MSc, PhD

Takuji Tanaka, Ph.D., is a Professor in the Department of Food and Bioproduct Sciences at the University of Saskatchewan’s College of Agriculture and Bioresources. He holds a B.Sc., M.Sc., and Ph.D. from Kyoto University, Japan. Dr. Tanaka’s research focuses on enzyme structure–function relationships, the application of enzymes in food and bioproduct processing, fermentation technologies for improving the properties of legume-based products, and the recovery and valorization of nutrients from agricultural by-products using insects. His work contributes to the development of innovative, sustainable, and value-added approaches to food and bioproduct production.

His recent research has examined enzyme treatments and fermentation to improve the functionality, nutritional quality, protein digestibility, flavour, and techno-functional properties of pea, lentil, chickpea, navy bean, and canola-derived products. He has also investigated the structural basis of enzyme activity and substrate specificity, as well as approaches for converting agricultural by-products into valuable nutritional ingredients.

Dr. Tanaka has published extensively in areas including food enzymology, legume protein utilization, fermentation, enzyme-assisted processing, and agricultural by-product valorization. His academic contributions also include teaching undergraduate and graduate courses such as Food Enzymology, Food Biotechnology, Advanced Food Processing, Industrial Applications of Enzymes, and Enzyme Applications in the Food Chain.