Through the seminar activity, acquire the knowledge, information and techniques on nutrients and functionality of foods, all of which are required as a dietician. Enhance communication ability required as a member of society by students and teachers getting involved in the activity.
Make sure to explain clearly, make a presentation and discuss about the research topic.
Research and experiment on nutrients and functionality of components contained in traditional foods
- Functional components contained in agricultural products, especially traditional foods in Aizu region
Investigation of functional properties of Panax ginseng (Otaneninjin)
Application of original recipes developed using Panax ginseng (Otaneninjin) for School lunch
- Viewing of cherry blossoms, BBQ, Badminton, Food shop in College festival, etc
Kazuya Hidari, Ph.D
Makoto Kato, MSc
Miki Kobayashi, BSc
Performance in recipe contests
Jury’s special award in the 3rd “Ten-ei Umai-donburi” recipe contest held in Ten-ei village
Azusa Shishido who belongs to Hidari’ lab develops an original recipe mainly recipe using beef, burdock and yakon which is characteristically cultivated in Ten-ei village.