Tsuda Harutoshi

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!

The graduation research presentations have successfully concluded. It was impressive to see that everyone had improved their presentations since the last time I saw them, demonstrating their hard work. Well done!

Today was the master’s thesis presentation day. Hayashizaki presented her research on cheese aromas. It was enjoyable to hear a variety of presentations, as this programme includes individuals from diverse fields.