Tsuda Harutoshi

Today, first-year students from the Department of Applied Biology and Food Sciences visited the laboratories. In my lab, the fourth-year students took care of everything and explained the aromatic substances produced by lactic acid bacteria. I hope they found it interesting.

Yesterday, we held a welcome party for the new third-year students. I am very pleased to welcome you all. Let us work hard together over the next two years. Lastly, I would like to express my gratitude to the fourth-year students who organised the event.

A paper on the fermented soy milk has been published. http://doi.org/10.1002/jsfa.14239 This research was made thanks to Professor Iwai from Hirosaki University, who identified pseudovitamin B12 using TOF MS. Thank you very much. Additionally, due to Hirosaki University being selected for the Open Access Acceleration Initiative, we were able to publish this paper as open access. Thank you.

One graduate student from the master’s programme and four undergraduate students have successfully completed their studies. Congratulations!

The results of the investigation into whether adding sugar to cottage cheese increases the risk of foodborne pathogens have been published. The author is Hayashizaki, a second-year master’s student, and the findings of alumni Sato’s thesis have also been summarised. I imagine it was quite challenging for her to write her first paper, but she persevered until the end, which is impressive!