Science Castle Kanto Conference of the Society for Middle and High School Students(Saturday, December 21, 2019), "Advanced Research Session" "Food and Health Science Leading to Quality of Life Improvement in the 21st Century" (Partner: Hokkaido Bunkyo University) will be held.

Our partner university, Hokkaido Bunkyo University, will conduct an advanced research session. In addition to food safety and security, the effects of diet have recently been anticipated in various ways, such as functional components of food, prevention of locomotive syndrome in the elderly through the promotion of protein diet, and communication effects. In addition, efforts are underway to integrate the senses of taste, smell, and other senses to understand what the brain perceives as "deliciousness," as well as to elucidate the science of cooking at the molecular level. In the session, we will discuss research and human resource development unique to Hokkaido, which boasts a food self-sufficiency rate of approximately 200% and has a rich food culture.

"Food and Health Science Leading to Quality of Life in the 21st Century

Partner: Hokkaido Bunkyo University

Date and Time: Saturday, December 21, 2019, 12:00-12:45 p.m.
Location: Musashino University Junior and Senior High School
Access:Take a bus from Mitaka Station and get off at Musashino Daigaku-mae bus stop. 1 minute.

<Speakers

Lecturer, Faculty of Human Sciences, Hokkaido Bunkyo University
Eimi Yamamori
M.S., Graduate School of Agriculture, Tokyo University of Agriculture. Conducted research on the functionality of foods for abnormal bone metabolism in chronic kidney disease (CKD). After completing graduate school, he worked as a teacher at Hattori Nutrition College before assuming his current position. He aims to develop a new research field of compatibility between good taste and health, by utilizing his experience as a Japanese food chef to understand good taste from the viewpoints of culinary science and nutrition.

Representative Director, Luna Robotics, Inc. 
Takuji Okada
Established and sold multiple food and beverage businesses, eating in 68 countries, sometimes working locally to learn about food culture. Based on the idea of systematizing flavors across genres, he started his own business in September 2018 after prototyping a new genre of kitchen appliances with a friend who is a science and engineering student. The company name was named after his vision of a kitchen robot that could be used on a moon base. He is also a fire performer.

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Agri-Garage Research Institute and Community Development Division, Riverness, Inc.
Satoshi Ijichi
Completed graduate studies at the Graduate School of Engineering, Osaka City University. At the university, he was engaged in research on the structure determination of human sweet taste receptors using highly sweet-tasting glycyl lithinic acid derivatives. At LIVERNESS, he has developed a number of taste-related educational programs, mainly with food and chemical companies, focusing on educational projects that connect researchers and the next generation. He established "Science Castle," an academic society for junior high and high school students, and is currently involved in promoting research activities at companies and universities with "taste" as a keyword.

Not only this program, but also other programs that will be discussed by junior high and high school students, teachers, university and corporate researchers, and venture companies from various perspectives are available. We are looking for audience members, so please join us. Please visit the conference website (see below).

Contact us
Liverness Corporation (Attn: Tsuyoshi Inoue and Satoshi Ijichi)
TEL: 03-5227-4198 E-mail:[email protected]