Tsuda Harutoshi

Today, the third-year students made sugared sour milk beverage (Calpis). They isolated lactic acid bacteria, created fermented milk, and turned it into Calpis. I wish it turned out more delicious.

In the process of cheese production, there is a stage where the curd is flipped to promote whey separation. The duration required for this varies depending on the type of cheese; in our laboratory, we typically employ a method that takes roughly half a day, flipping the curd every few hours. I fully understand that this task is manual, time-consuming, and often met with dissatisfaction. Unfortunately, there were no alternative methods available. One day, Ms. Hayashizaki expressed her frustration by stating, “I can’t take this anymore,” and decided to pursue automation. After three arduous months, with the assistance of various friends, including programmers from the Faculty of Science and Technology …

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Today, the first-year students visited the Applied Biology and Food Sciences laboratories. In my lab, the fourth-year students took charge and provided an explanation of our lab. Thank you!

A student expertly prepared sashimi from a young yellowtail for us. It was incredibly delicious, with a rich fat. Is there anything more delightful in this world than eating sashimi prepared by a student?

We held a welcome party at Hirosaki Park for the third-year undergraduate and first-year master’s students who have just been assigned to the research lab. The cherry blossoms are beautiful. Let’s work hard together!