The 71th Annual Meeting of JSFST
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Session Details

SymposiaシンポジウムB

[SB2]シンポジウムB2：「地域食品研究のエクセレンス」
（全国食品関係試験研究場所長会･農研機構食品研究部門･産官学連携委員会共催）

Fri. Aug 30, 2024 9:00 AM - 11:45 AM JST
Fri. Aug 30, 2024 12:00 AM - 2:45 AM UTC
Room A（S2） 3F N321
世話人:御幡 弘明(福岡県工業技術センター生物食品研究所)、岡留 博司(農研機構　食品研究部門)
9:00 AM - 9:05 AM JST(12:00 AM - 12:05 AM UTC)

開会挨拶

9:05 AM - 9:30 AM JST(12:05 AM - 12:30 AM UTC)

[SB2-01]Exploration of Sake Yeast from Olive on Kagawa prefecture and Support for Product Development

*Shigehiko Ohnishi1 (1. Kagawa Prefectural Industrial Technology Center)
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9:30 AM - 9:55 AM JST(12:30 AM - 12:55 AM UTC)

[SB2-02]Development of highly ethyl caproate-producing sake yeast "Gifu G2"

*Akihiro Yoshimura1 (1. Gifu Prefectural Research Institute for Food Sciences)
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9:55 AM - 10:20 AM JST(12:55 AM - 1:20 AM UTC)

[SB2-03]Development of Novel Lactic Acid Bacterium That Reduce Histamine in Soy Sauce

*Natsuko Fukura1 (1. Miyazaki Prefectural Food Research and Development Center, currently Miyazaki Agricultural Research Institute)
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10:20 AM - 10:30 AM JST(1:20 AM - 1:30 AM UTC)

休憩

10:30 AM - 10:55 AM JST(1:30 AM - 1:55 AM UTC)

[SB2-04]Development of a miso production process to make low sodium miso with the flavor of Sendai Miso

*Yukihiro Hanyu1 (1. Industrial Technology Institute, Miyagi Prefectural Government)
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10:55 AM - 11:20 AM JST(1:55 AM - 2:20 AM UTC)

[SB2-05]Research and development for adding value to pickles

*Satomi Akutsu1 (1. Industrial Technology Center of Tochigi Prefecture)
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11:20 AM - 11:45 AM JST(2:20 AM - 2:45 AM UTC)

[SB2-06]Development of an Easy Production Method for Soft Food Materials that maintained their external shape using ingredients produced in Ishikawa Prefecture

*Harumi Take1 (1. Industrial Research Institute of Ishikawa, Chemistry/Food Department)
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