For a list of adopters, please click here.

Asahi Soft Drinks has adopted the slogan "100 Years of Excitement and Smiles" as a promise to our customers, in the hope that they can live to 100 years in life with a healthy mind and body. Under the slogan "100 Years of Excitement and Smiles," Asahi Beverages is focusing on solving social issues related to "health," "environment," and "community co-creation. As part of these activities, we have established the "Asahi Soft Drinks Award" from 2019 to support the challenges of young researchers who are pioneering the future.

In 2022, Asahi Soft Drinks will celebrate its 50th anniversary. This year's Science Castle Research Fund will be the "Asahi Soft Drinks 50th Anniversary Award," and we plan to present beverages to newly selected schools as well as an online exchange event. We look forward to receiving research theme applications from middle and high school students who are tackling unknown phenomena!

The themes of the call for applications areResearch and development that creates excitement and smiles for the future, whether related to "health," "environment," or "community co-creation."It is.

Advise online Kazumichi Sato, Asahi Soft Drinks Co.

The research of the selected teams

 

Examples of last year's research

Research on [health]:Emergency food made from banana seeds and peels
Conditions for making banana chips with rich nutrients using banana fruits and peels were investigated. Optimal drying time and temperature conditions and changes in the amount of nutrients were investigated.

Research on [Environment]: Production of biodegradable plastics by marine bacteria
We screen for microorganisms that produce biodegradable plastics by isolating and investigating more than 50 microorganisms one by one from sun-dried salt from around the world.

Research on [Regional Co-creation]: Research on the Effect of Salt Reduction by the Salty and Umami Enhancing Aromatic Components of All-Purpose Seasonings
In order to reduce excessive salt intake among Akita residents, the possibility of enhancing salty and umami flavors with "aji-doraku no sato," Akita's all-purpose seasoning, was studied and tested.

Comments from last year's participants
The series of research skills of making a hypothesis, proving it, and discussing it have been developed.
It was good to be able to communicate with students from other prefectures with whom I do not usually have the opportunity to interact through research.
It was good to learn about the research profession through my involvement with the research advisor at Asahi Soft Drinks.
We were able to realize our own growth through repeated practice of our presentations.

Past Adopters

●Research on the effect of salt reduction by salty and umami enhancing aromatic ingredients of all-purpose seasonings (Akita Minami High School, Akita, Japan, 2021)
●Is the bacteriostatic effect of black tea effective against yeast (Ota Girls' High School, Gunma, 2021)
●Development of nutritional food plastics (Gakushuin Girls' Senior High School, 2021)
●Can the Ingredients of Emergency Food Made from Banana Seeds and Peels Ease the Stress of Earthquake Disaster (Chuo University High School, 2021)
●Transition and necessity of lactic acid bacteria flora related to soy sauce fermentation in wooden vats (Wakayama National College of Technology, 2021).
●Production of biodegradable plastics by marine bacteria (Ehime University Senior High School, 2020)
●Study on harmonization of bitter components of bell peppers and their delicious taste (Senzoku Gakuen Junior & Senior High School, 2020)
Exploration of natural yeast (Fukushima Prefectural Azumi High School, 2020)
Development and evaluation of straws using bacterial cellulose (Fukushima Prefectural Fukushima High School, 2020)
Research on utilization of plant symbiotic microorganisms in buckwheat (Yamagata Prefectural Murayama Industrial High School, 2020)
●Cesium recovery using radioresistant bacteria (Akita High School, Akita, Japan, 2019)
● Research for the development of air fresheners using marine lactic acid bacteria (Kesennuma High School, Miyagi, Japan, 2019)
● Explore plant-derived functional substances that promote the growth of lactic acid bacteria (Ichikawa Junior & Senior High School, 2019)
●The relationship between anthocyanins and intestinal bacteria: toward the application to probiotics (Tokyo Gakugei University International Secondary School, 2019)
● Light on Yeast - Colorful Light and Fermentation (Yokohama Science Frontier High School, Yokohama, 2019)
●Study on the degradation of shredder dust using microorganisms (Hiratsuka Enan High School, Kanagawa, Japan, 2019)
●Study of the use of pine needle microorganisms in Miho no Matsubara (Shizuoka Agricultural High School, 2019)

Summary

Grant Details and Number of Grants Available

Application Requirements

Timeline

Application Process

adopter