{"id":630,"date":"2018-03-30T13:47:44","date_gmt":"2018-03-30T04:47:44","guid":{"rendered":"http:\/\/aizueiyou.jp\/?page_id=630"},"modified":"2021-03-15T16:18:21","modified_gmt":"2021-03-15T07:18:21","slug":"fnr","status":"publish","type":"page","link":"https:\/\/aizueiyou.jp\/en\/fnr\/","title":{"rendered":"3. Food and Nutrition Research"},"content":{"rendered":"

Research Activities\u00a0<\/span><\/p>\n

Aizu Food and Nutrition Laboratory\u00a0was set up in April 2015, with the aim of teachers of\u00a0the\u00a0Department of Food and Nutrition, Junior College\u00a0Division, University\u00a0of Aizu\u00a0specialized in\u00a0biochemistry and\u00a0nutrition science,\u00a0nutrition Management, and\u00a0cooking science\u00a0collaborate 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.\u00a0<\/span><\/p>\n

We are currently promoting a project under the following activities, with the help of the\u00a0Fukushima Academic Foundation.\u00a0<\/span><\/p>\n

    \n
  1. Analysis of nutrients and functionalcomponentsin Aizu\u00a0ingredients, verification test on functional\u00a0components, and conversion of nutritional chemistry information into\u00a0digital\u00a0contents\u00a0<\/span><\/li>\n
  2. Development oforiginalmenu using Aizu\u00a0ingredients\u00a0and conversion of cooking science\u00a0information into\u00a0digital\u00a0contents\u00a0<\/span><\/li>\n
  3. Acquisition and editing of basic informationof ingredients(history, types, taste, flavor, cultivation, processing, etc.) and conversion of information\u00a0of ingredients\u00a0into\u00a0digital\u00a0contents\u00a0<\/span><\/li>\n
  4. Transmission of basic information of nutrient chemistry and cooking science to inside and outside the region through workshop<\/span><\/li>\n<\/ol>\n

    \u00a0<\/span><\/p>\n

    The 2020 research title is <\/span>\u201cExperimental Activities for Body Fat Improvement with a Traditional Functional Food and Development of Health Promotion Leaders, Project III\u201d which is supported by a grant 2020 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education.\u00a0 \u00a0 \u00a0New!<\/em><\/span><\/span><\/p>\n

      \n
    1. Research purpose and contents<\/span><\/a><\/li>\n
    2. Results and achievements<\/a><\/span>\u00a0 \u00a0 \u00a0 \u00a0Updated on March 31, 2020<\/span><\/em><\/li>\n<\/ol>\n

       <\/p>\n

      The 2019 research title is <\/span>\u201cExperimental Activities for Body Fat Improvement with a Traditional Functional Food and Development of Health Promotion Leaders, Project II\u201d which is supported by a grant 2019 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education.<\/span><\/p>\n

        \n
      1. Research purpose and contents<\/a><\/span><\/li>\n
      2. Results and achievements <\/span><\/a><\/li>\n<\/ol>\n

         <\/p>\n

        The 2018 research title is <\/span>\u201cExperimental Activities for Body Fat Improvement with a Traditional Functional Food and Development of Health Promotion Leaders\u201d which is supported by a grant 2018 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education.<\/span><\/p>\n

          \n
        1. Research purpose and contents<\/a><\/span><\/li>\n
        2. Results and achievements<\/a> \u00a0 \u00a0 Updated on March 31, 2019<\/span><\/em><\/span><\/li>\n<\/ol>\n

           <\/p>\n

          The 2017 research title is <\/span>\u201cGeneration and bilingual transmission of the traditional food culture of Aizu, Project III\u201d which is supported by a grant 2017 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education.\u00a0<\/span><\/p>\n

            \n
          1. Research purpose and contents<\/a><\/span><\/li>\n
          2. Results and achievements<\/a><\/span><\/li>\n<\/ol>\n

            Information on Kogiku pumpkin<\/i><\/span><\/p>\n

             <\/p>\n

            The 2016 research title is \u201cGeneration and bilingual transmission of the traditional food culture of Aizu, Project II\u201d which is supported by a grant 2016 for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education.\u00a0<\/span><\/p>\n

              \n
            1. Research purpose and contents<\/span><\/a><\/li>\n
            2. Results and achievements<\/a><\/span><\/li>\n<\/ol>\n

              Information on\u00a0Panax<\/i>\u00a0ginseng<\/i><\/span><\/p>\n

              \u00a0<\/span><\/p>\n

              The 2015\u00a0research title is \u201cGeneration\u00a0and\u00a0archive\u00a0of digital contents for nutrition and\u00a0cooking of traditional foods in Aizu\u201d which is supported by\u00a0a\u00a0grant 2015\u00a0for regional research from the Fukushima Prefectural Foundation for The Promotion of Research and Education.\u00a0<\/span><\/p>\n

                \n
              1. Research achievements\u00a0 \u00a0– Information on green soybean<\/a>\u00a0–<\/span><\/li>\n
              2. Recipes with green soybean<\/span><\/a><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

                Research Activities\u00a0 A […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_locale":"en_US","_original_post":"576","footnotes":""},"class_list":["post-630","page","type-page","status-publish","hentry","en-US"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t