3. Food and Nutrition Research

Research Activities 

Aizu Food and Nutrition Laboratory was set up in April 2015, with the aim of teachers of the Department of Food and Nutrition, Junior College Division, University of Aizu specialized in biochemistry and nutrition science, nutrition Management, and cooking science collaborate with the students in seminars of these specialties to research the traditional fool culture in Aizu region as well as to develop a new food or menu based on the information acquired. 

We are currently promoting a project under the following activities, with the help of the Fukushima Academic Foundation. 

  1. Analysis of nutrients and functionalcomponentsin Aizu ingredients, verification test on functional components, and conversion of nutritional chemistry information into digital contents 
  2. Development oforiginalmenu using Aizu ingredients and conversion of cooking science information into digital contents 
  3. Acquisition and editing of basic informationof ingredients(history, types, taste, flavor, cultivation, processing, etc.) and conversion of information of ingredients into digital contents 
  4. Transmission of basic information of nutrient chemistry and cooking science to inside and outside the region through workshop

 

The 2019 research title is “Experimental Activities for Body Fat Improvement with a Traditional Functional Food and Development of Health Promotion Leaders, Project II” which is supported by a grant 2019 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education.     New!

  1. Research purpose and contents

 

The 2018 research title is “Experimental Activities for Body Fat Improvement with a Traditional Functional Food and Development of Health Promotion Leaders” which is supported by a grant 2018 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education.     New!

  1. Research purpose and contents
  2. Results and achievements     Updated on March 31, 2019

 

The 2017 research title is “Generation and bilingual transmission of the traditional food culture of Aizu, Project III” which is supported by a grant 2017 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education. 

  1. Research purpose and contents
  2. Results and achievements

Information on Kogiku pumpkin

 

The 2016 research title is “Generation and bilingual transmission of the traditional food culture of Aizu, Project II” which is supported by a grant 2016 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education. 

  1. Research purpose and contents
  2. Results and achievements

Information on Panax ginseng

 

The 2015 research title is “Generation and archive of digital contents for nutrition and cooking of traditional foods in Aizu” which is supported by a grant 2015 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education. 

  1. Research achievements   – Information on green soybean –
  2. Recipes with green soybean