東京海洋大学

MENU

News&TopicsNews&Topics

[To be held on Fri., Jun 3] TUMSAT holds the 3rd joint lecture with Food Processing Consultants' Center.

Last Update : 2016-04-27 14:31

The 3rd Lecture Meeting

Co-Hosted by Food Processing Consultants' Center Registered in the Institution of Professional Engineers, Japan, and Tokyo University of Marine Science and Technology

Date and Time June 3, 2016 (Friday)
Lectures 14:00 - 16:50
Sociable party 17:00 - 18:30
Location The Large Meeting Room, Rakusui-Kaikan, Shinagawa Campus
Co-Sponsored by The general incorporated association: Rakusui-kai
  • The students and employees are free of charge to attend the lectures and the sociable party!!!
    Please come directly to the venue if you would like to join.
  • For general attendees, 2,000 yen for the lectures (free for the first time) and 1000 yen for the sociable party.
Themes of the Lectures
  1. The effort to make the agriculture, forestry and fisheries industries the 6th industry with a certified engineer's perspective - introduction of how to grasp and solve the problems
    Lecturer: Mr. Yu Yamashita, a member certified engineer of agriculture category (CEO of AGURI DESIGN COMPANY)

    (Lecture Summary)
    The formation of the 6th industry means that workers in agriculture, forestry and fishery industries as raw material suppliers (the 1st industry) engage in processing (the 2nd industry) and distribution and sales (the 3rd industry) for diversification to ensure employments in rural areas and increase their incomes. In the lecture, he will introduce how to extract and solve the problems from a certified engineer's perspective through his own experience of formation of the 6th industry. Also, he will mention the worth doing of a technical consultant and his roadmap in the future.
  2. Reduction of fish allergy and the allergenicity
    Lecturer: Assistant Professor Masahiro Kobayashi (Department of Marine Biosciences, Division of Marine Science, Graduate School of Marine Science and Technology)
    (Lecture Summary)
    Recently, we have seen more fish allergic patients. As fish allergens, parvalbumin (PV) and collagen (CL) are identified but their strong heat resistance partly causes the patients' dietary restrictions. We found out that we can reduce the allergenicity by stronger heating than usual. Although we cannot reduce the allergenicity of CL by heating, we succeeded in removing CL from fish meat via acid processing. In this lecture, he will introduce the method to reduce fish allergy and the allergenicity of fish meat.
Details

The 3rd Lecture Meeting Co-Hosted by Food Processing Consultants' Center Registered in the Institution of Professional Engineers, Japan, and Tokyo University of Marine Science and Technology(371.5 KB)

Related pages

Back to Index

PAGE TOP