Purposes
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.
Objectives
Make sure to explain clearly, make a presentation and discuss about the research topic.
Activities
Research and experiment on nutrients and functionality of components contained in traditional foods
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- 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
Grope activity
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- Viewing of cherry blossoms, BBQ, Badminton, Food shop in College festival, etc
Members
Staff:
Kazuya Hidari, Ph.D
Makoto Kato, MSc
Miki Kobayashi, BSc
Student:
Ayaka Ogura
Chika Kudo
Nozomi Sato
Minami Sawa
Chinatsu Shishido
Kiko Suto
Misuzu Takashima
Yu Yamazaki
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.