タイトル JSNFS, KFN and SCJ Joint Symposium
Trends in Food Science, Function and Processing
日本栄養·食糧学会、韓国食品栄養科学会、日本学術会議合同シンポジウム
食品科学·機能·加工の潮流
日時·会場 SS会場（中村学園大学 1号館10F 大講義室）
5月25日（土）9:00～11:30
Moderator Kiyotaka Nakagawa
（Tohoku University / Chair of International Academic Cooperation Committee, Japan Society of Nutrition and Food Science（JSNFS））
Chairs Sung-Soo Park
（Jeju National University / Chair of International Cooperation Committee, Korean Society of Food Science and Nutrition（KFN））

Asako Takenaka
（Meiji University / Chair of IUNS Committee, Science Council of Japan（SCJ））

Kaeko Murota
（Shimane University / IUNS Committee member, Science Council of Japan（SCJ））
プログラム
  • Opening Remarks
    ○Hiroshi Yoshida
    The Jikei University Kashiwa Hospital / President of JSNFS
  • Greetings
    ○Deog-Hwan Oh
    Kangwon National University / President of KFN
  • ISY-1 Carving a new era in dietary carbohydrate: Activation of the gut-brain axis
    ○Jongbin Lim
    Department of Food Bioengineering, Jeju National University
  • ISY-2 Endocrine loop of vitamin D homeostasis in liver, kidney or intestine
    ○Ichiro Kaneko
    School of Human Science and Environment, University of Hyogo
  • ISY-3 Physicochemical characteristics and volatile compounds of oils prepared from edible insects
    Hanbyeol Jang, ○Hae Won Jang
    Department of Food Science and Biotechnology, Sungshin Women’s University
  • ISY-4 B Unpreferable triglyceride for lethal rupture of abdominal aortic aneurysm and preferable triglycerides for prevention of the rupture
    ○Nobuhiro Zaima
    Agricultural Technology and Innovation Research Institute, Kindai University
  • Closing Remarks
    ○Hitoshi Ashida
    Kobe University / Vice-President
 
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