Tsuda Harutoshi

A third-year student has made sugared sour milk beverage (Calpis). It was said to surpass the best product from the past decade, which was in 2015. In the end, everyone enjoyed tasting it together, and it was delicious!

Today, the students made ice cream. The blending of the ingredients and the overall rotation were both well done.

We visited Hirome Park for cherry blossom viewing. Although it was a bit chilly that day, it did not rain, and the blossoms were beautiful. Thank you for your efforts in the preparations!

We attended the 100th Anniversary Conference of the Japanese Society for Bioscience, Biotechnology, and Agrochemistry at Tokyo University of Agriculture. Ms. Hayashizaki from our laboratory delivered an oral presentation. The weather was splendid, which made the experience even better.

Three undergraduate students have successfully graduated. Congratulations! Keep up the good work from here on!