2. Education


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

Grope activity

    • Viewing of cherry blossoms, BBQ, Badminton, Food shop in College festival, etc 




Kazuya Hidari, Ph.D 

Makoto Kato, MSc

Miki Kobayashi, BSc 


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.