Fukushima University's Institute of Food and Agricultural Science (IFeS) held a kick-off symposium, Part 1, on Wednesday, July 28, 2021, in a remote format (ZOOM).
The IFeS was established in April this year as a research institute affiliated with the Faculty of Food and Agricultural Sciences, and is conducting research in a wide range of fields related to fermentation and brewing, such as sake, miso, and soy sauce, with the aim of developing new brewing-friendly rice and fermented foods.
This symposium was held as the "Kick-off Symposium Part 1". Dr. Shinichi Shogenji, Dean of the Faculty of Food and Agricultural Sciences, gave an opening remarks on the establishment of the institute. Dr. Miki Matsuda, Director of the institute, then introduced the organization and research structure of the institute, as well as the ongoing and planned project research. After that, 16 members of the institute's full-time and adjunct faculty introduced their research and talked about their areas of expertise related to the project research: (1) fermented material crops, (2) fermented and brewed foods, and (3) the components of fermented material crops and fermented and brewed foods.
The event was attended by about 60 people from Fukushima Prefecture Government, Fukushima City muniupality office, local public experimental research institutes, local food and agriculture related companies and organizations, and universities, in addition to people from the university.