Professor Satoru Ueno of the Graduate School of Biosphere Science specializes in Food Physical Chemistry, and is researching about food, especially about the fine structures of solid fat food like chocolate, margarine, and cream.

“Why is it tasty?” Professor Ueno analyzes particle crystal structures that determine food textures, and scientifically tries to figure out the secret of “tastiness” that we usually enjoy without thinking consciously.

Based on these studies, Professor Ueno has published a book, from Shueisha Shinsho, titled “Why Chocolate Tastes Good.”

He has been collaborating with companies to develop a stone mill for cacao beans that enables users to make their favorite chocolate.