The “Amino Acid Score” is well-known as an indicator of protein quality in foods, and there is also a new metric called the Digestible Indispensable Amino Acid Score (DIAAS). I was curious about how to pronounce “DIAAS,” and while watching a video of IDF symposium recently (around 1:38:00), I heard it pronounced as “Dai-as.” Additionally, the Protein Digestibility Corrected Amino Acid Score (PDCAAS) was pronounced as “Pee-dee-cass.” How fascinating!
Continue readingCategory: uncategorized
Lab tour
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.
Continue readingWelcome party
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.
Continue readingPaper on soy milk
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.
Continue readingGraduation ceremony Reiwa 6
One graduate student from the master’s programme and four undergraduate students have successfully completed their studies. Congratulations!
Continue reading