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.
Apr 19
Welcome party
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.
Mar 24
Graduation ceremony Reiwa 6
One graduate student from the master’s programme and four undergraduate students have successfully completed their studies. Congratulations!
Feb 28
Paper on Listeria in cheese
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!
Feb 14
Senior thesis presentations Reiwa 6
The senior thesis 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!
