Purpose and contents in the 2016 research

Based on the successful result from “development and archive of nutritional chemistry and cookery information contents of Aizu ingredients” adopted in 2015, research and analysis on the nutrition and functional components of Aizu traditional ingredients are performed, processing and cooking methods for these ingredients are developed, and basic information such as types, taste and flavor is acquired and summarized for the purpose of converting the integrated food information into contents in Japanese as well as in English.