Greetings from the President
Toshiya HAYASHI, Ph.D.
Japan Society of Food Science and Technology
Chairperson of the 71st Annual Meeting of JSFST Professor, Meijo University
It is a great honor for us to be the chairman of the 71st Annual Meeting of the Japanese Society for Food Science and Technology, which will be held in Nagoya face-to-face meeting, including the academic exchange meeting, following the successful 70th memorial conference in Kyoto. I’d like to say a few words on behalf of the conference organizing committee members.
This is the first time in about eight years that the Chubu Branch has been in charge of the annual conference of the Japan Society for Food Science and Technology, since the 63rd conference was held at Meijo University in Nagoya in 2016.
This 71st conference will be held for three days from August 29th to 31st at Meijo University. This conference will have Dr. Satoshi Iwamoto (Gifu University), Dr. Hirotaka Katsuzaki (Mie University), and Dr. Koji Yamamoto (Aichi Center for Industry and Science Technology) as vice chairs, and the Japan Food Research Laboratories (Nagoya Branch) will serve as the secretariat. I am. We have organized an executive committee of more than 50 people in total, and we will work together to make the annual conference a pleasant and fulfilling one.
Food, which is the main focus of our society, is an extremely important food that not only enriches people but also passes on our lives to the next generation. However, due to the recent spread of the new coronavirus infection and Russia's invasion of Ukraine, the prices of energy and food have skyrocketed, which is having a negative impact on food security, food safety, and security.
Under these circumstances, following the 70th Memorial Conference of the Japanese Society of Food Science and Technology (Prof. Hajime Hatta: Kyoto Women's University), which was held face-to-face for the first time in about 4 years last year, we have decided to hold the 71st conference in the same way. We are very happy and honored to be able to hold this event as a real event again this year, and to be able to share the wisdom of industry, government, and academia, which is extremely important when discussing the present and future aspects of food.
At this 71st conference, Prof. Koji Uchida (University of Tokyo) will give a special lecture on the theme of "Multifunctionality of Antioxidants." In addition, several cutting-edge symposiums, research small meetings, general lectures, young people's meetings (including the International Poster Award), company exhibitions, luncheon seminars, award lectures, etc. will be held as usual. Furthermore, we plan to hold a grand social gathering event at the Crowne Plaza ANA Hotel Grand Court Nagoya.
We sincerely hope that you will find this conference useful as a forum for fruitful discussions regarding your research, and that your research will further develop in the future.As you all know, Nagoya, where Meijo University is located, is said to be one of the hottest cities in Japan. Even though the hottest period is already past, the end of August is expected to be extremely hot, so we ask that you please participate in a cool manner (cool biz).
Last but not least, I would like to express my sincere gratitude to all the researchers and engineers from industry, government, and academia who will be participating in this conference. We hope that it will be a meaningful and fruitful conference for everyone, especially the young researchers who will lead the next generation.
Toshiya HAYASHI