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Notice regarding the open symposium for salad science named "Salad and Health"

Last Update : 2017-08-22 11:46

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The open symposium for salad science named "Salad and Health" will be hosted by Salad Science Endowed Chair of Tokyo University of Marine Science and Technology and co-sponsored by KENKO Mayonnaise Co., Ltd. as follows.

Date and Time

29 September, 2017 (Friday)
From 13:30 to around 18:00

Place

Large Meeting Room, 1st Floor, Rakusui-Kaikan, Shinagawa Campus (Zenko Suzuki Memorial Hall): about 10 minutes' walk from the Konan Exit (or East Exit) of Shinagawa Station on the JR Line and Keihin Express Line to the main gate of the Campus

Attendance fee

Free

Lectures

From 13:30

Opening address by Mr. Toshio Takeuchi, President of Tokyo University of Marine Science and Technology

From 13:40

Invited lecture I

"Anti-inflammatory and lipid-lowering functions of dietary fiber and phytochemicals"
Professor Yukari Egashira (a professor of the Graduate School of Chiba University)

Cancer, heart disease, and cerebrovascular disease remain leading causes of death in Japan. These diseases are associated with long-standing inflammation and abnormalities in carbohydrate and lipid metabolism.
In a study evaluating functions of dietary fiber and phytochemicals that are expected to have prophylactic effect against these diseases, it was revealed that rice bran arabinoxylan hydrolysate or some polyphenols have effects including antihepatitis effect, anti-inflammatory effect, the effect of improving lipid metabolism, and the effect of improving intestinal flora. In this lecture, these effects and their mechanism will be introduced.

From 14:20

Invited lecture II

"The development and possibilities of new varieties of daikon radish without smell and yellowing during processing"
Professor Kojiro Morimitsu (a professor of the Graduate School of Ochanomizu University)

In an industry-government-academia research consortium, new varieties of daikon radish with new traits were developed, and efforts are being made to commercialize them. To date, two varieties, including "Yuhaku" for Japanese pickles and "Thorough White" for fresh processing, have been developed. It is expected that properties of being odorless and not turning yellow during processing may lead to creation of new processed foods and physiological function.

From 15:00

"Suggestions on cooking methods utilizing properties of starchy vegetables"
Koudai Kumazaki (in the Master's Course of the Graduate School of Tokyo University of Marine Science)

From 15:40

"Your body and mind are made from foods you ate"
Mr. Hiroaki Kondo (Nihon Takuminohatake)

From 16:20

"Salad as a staple -the spread of raw foods in the USA and Japan"
Ms. Masae Kitahara (a researcher of raw food)

From 17:00

"Theory of salad evolution -from the Rome period to the present, and into the future"
Mr. Takeshi Nishida (KENKO Mayonnaise Co., Ltd.)

From 17:40

Address by Tadasi Tokai, Vice-President of Tokyo University of Marine Science and Technology

Moderator

Takaaki Shirai (a specially-appointed professor of Tokyo University of Marine Science and Technology)

Organizer

Salad Science Endowed Chair of Tokyo University of Marine Science and Technology (co-sponsored by KENKO Mayonnaise Co., Ltd.)

Co-sponsors

KENKO Mayonnaise Co., Ltd., NICHIMO CO.,LTD.

After the symposium, an information exchange meeting (a banquet) will be held. If you wish to participate in the symposium or the banquet (free for students) to set up the venue, please contact to a specially-appointed assistant professor Hiroko Matsuda or Mr./Ms. Oi by September 26 (Thursday).

TEL:03-5463-0522
MAIL:saladsymposium2017@gmail.com

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