Emotion and diet: towards appropriate food education

June 13, 2014(Tokyo)

Traditional dietary culture of Japan and the food education. Ayako Ehara:
Tokyo Kasei Gakuin University
Unveil the magic of Japanese stock “dash” : evidence for palatability enhancement and health-related fuctions. Takashi Kondoh:
Institute for Innovation, Ajinomoto Co., Inc.
“Dashi” : Umami as a global taste and a favor from local food materials. Tohru Fushiki:
Division of Food Science & Biotechnology, Graduate School of Agriculture, Kyoto University.
How to teach the taste of Japan to the pupil of the elementary school. Kazuki Tani:
Graduate School of Teacher Education, Tamagawa University
Umami, brain, and eating disorders: an fMRI study. Rikukage Setsu, Yoshiyuki Hirano, Michiko Nakazato:
Department of Cognitive Behavior Physiology, Chiba University Graduate School of Medicine
A functional foods effective for the treatment of children developmental disorders. Satoshi Hirayama:
Daigokyo Institute for Clinical Skill

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