The 73rd Annual Meeting of JSFST
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Session Details

SymposiaシンポジウムC

[SYC3]シンポジウムC3 「輝け！東北の食品加工」

Fri. Aug 28, 2026 2:15 PM - 5:00 PM JST
Fri. Aug 28, 2026 5:15 AM - 8:00 AM UTC
C200(Kawauchi Building C, 2nd Floor)
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2:15 PM - 2:48 PM JST(5:15 AM - 5:48 AM UTC)

[SYC3-01]Control and evaluation of texture in food protein gels

*Takashi AKAZAWA1 (1. Niigata Univ)
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2:48 PM - 3:21 PM JST(5:48 AM - 6:21 AM UTC)

[SYC3-02]Application of Vacuum Microwave Processing to Tomato Products - Toward the Creation of High Value-Added Products -

*Takahiro Orikasa1 (1. Iwate University)
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3:21 PM - 3:54 PM JST(6:21 AM - 6:54 AM UTC)

[SYC3-03]Development of Fermented Foods Utilizing Regional Agricultural Products: Production of Strawberry Wine from Yamamoto Town

*MAKOTO KANAUCHI1 (1. Miyagi University)
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3:54 PM - 4:27 PM JST(6:54 AM - 7:27 AM UTC)

[SYC3-04]New Possibilities of Pregelatinized Rice Flour Enabled by Amorfast

*Marin Abiko1 (1. Alphatech)
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4:27 PM - 5:00 PM JST(7:27 AM - 8:00 AM UTC)

[SYC3-05]Development and Application of Akita's Original Rice Koji "Amekoji": Revitalizing Local Industries Through a Branded Koji

*Kenji Uehara1 (1. Akita Research Institute of Food and Brewing)
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