◆Best paper Award（Nippon Shokuhin Kagaku Kougaku Kaishi）
Analysis of “richness” in the texture of ice creams using Temporal Dominance of Sensations

Miki Ota, Sayaka Ishihara, Kayo Goto, Mai Kurita, Makoto Nakauma, and Takahiro Funami
San-Ei Gen F.F.I., Inc., 
70 (3), 117–127, 2023
 

Microstructural analysis of the texture of machine-made somen noodles

Midori Yasuda¹, Akio Yoneyama², Satoshi Takeya³, Masaaki Tabata⁴, Miku Kawasaki¹,
Narumi Ehara¹, Ichiro Hirosawa², and Yoshiki Seno²

¹ Department of Health and Nutrition Sciences, Nishikyushu University,² SAGA Light Source,³ National Metrology Institute of Japan, National Institute of Advanced Industrial Science and Technology (AIST),⁴ Department of Chemistry and Applied Chemistry, Graduate School of Science and Engineering, Saga University,
70 (4), 147–159, 2023
 

◆Best paper Award（Food Science and Technology Research Award）

Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae

Rino Nakamura¹, Manami Saito², Mika Maruyama², Shinta Yamanaka², Takahiro      Tanemura²,Masaki Watanabe², Fumiyasu Fukumori², Kiyoshi Hayashi²

⁽¹Graduate School of Food and Nutritional Sciences, Toyo University ,²Department of Food and Life Sciences, Faculty of Food and Nutritional Sciences, Toyo University

Vol.29, No.1, 71-77, 2023 

Newtonian and non-Newtonian food bolus behaviors obtained from validated swallowing simulator based on moving particle simulation 

Tetsu Kamiya^1,2, Yoshio Toyama³, Keigo Hanyu³, Takahiro Kikuchi³, Yukihiro  Michiwaki^4
(1New Value Creation Office, Nagase Co. Ltd.,²Tohoku University, ³R&D, Meiji Co. Ltd. ,⁴Toho University  )

Vol. 29, No. 5, 385-402, 2023
 

Award Lecture (2024 Award Winners)

August 29th (Thu.)
10：10〜11:20　Lecture Hall（North）