A third-year student took three months to make sugared sour milk bevarage (Calpis). This year’s Calpis is reminiscent of the remarkable versions from 2015 and 2024, and it was truly delightful.
May 23
The pronunciation of DIAAS.
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!
May 22
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.
Apr 19
Welcome 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.
Mar 25
Paper 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.