Based on the successful result from “Archive and transmission of nutritional science and cookery information contents of Aizu traditional food materials, Project II” adopted in 2016, research and analysis on the nutrition and functional ingredients of Aizu traditional food materials are performed, processing and cooking methods for these materials are developed, and basic and applied information such as types, taste, flavor, and function is acquired and summarized for the purpose of converting the integrated food information into contents in Japanese as well as in English.
For the purpose of Archive and transmission of nutritional science and cookery information contents of Aizu traditional food materials, we will execute three issues as follows.
- Research and development of original menus utilized functional ingredients of Aidu traditional foods and materials
- Integration and translation of practical experiences by a cooking seminar held by foreign residents, nutritionists, college teachers, and students.
- Establishment and application of the platform transmitting the integrated information on Aizu traditional foods and materials