Lectures and presentations

• 2024

  Publication year/title	Speakers	Lecture name	category/ Related links
  2024 Biojet fuel made from vegetable oils that do not compete with food: Efforts to build a supply chain model and future prospects	Eizo Matsumoto	Japan Planning Institute	others Related links
  2024 Development of oily foods that are considerate of food resources and the environment	Toshiro Sato	Shizuoka University Food and Bioindustry Creation Center 61st Research Meeting	Health and Nutrition
  2024 Vitamin K2 and Anti-Aging	Toshiro Sato	Vitamin K2 Symposium 2024	Health and Nutrition
  2024 Development of new technology for evaluating the oxidation of fats and oils	Ryosuke Aoki	Japan Society for Bioscience, Biotechnology, and Agricultural Chemistry 2024 Conference	Analysis and Evaluation

• 2023

  Publication year/title	Speakers	Lecture name	category/ Related links
  2023 Proposing solutions to food industry problems using TXdeSIGN® series products that design "delicious" from texture	Satoshi Tanaka	Food Development Exhibition	Deliciousness
  2023 J-Oil Mills Introduction of efforts towards carbon neutrality	Masaru Fujioka	Ajinomoto Co., Inc. Production Technology Conference	others
  2023 J-Oil Mills Automation Initiatives	Masaru Fujioka	Ajinomoto Co., Inc. Production Technology Liaison Committee_2022	others
  2023 Oxidation of fats and oils and acid value	Masayoshi Sakaino	Japan Oil Chemists' Society, Life Sciences and Industrial Technology Division Workshop	Analysis and Evaluation
  2023 Olive Oil Sensory Evaluation Panel Initiative	Ryohei Watanabe	The 104th regular meeting of the Japanese Society for Sensory Evaluation, Business Division	Analysis and Evaluation

• 2022

  Publication year/title	Speakers	Lecture name	category/ Related links
  2022 Japanese Olive Experience	Mizuno Seigi	International Nutrition Conference Educational Seminar	Deliciousness
  2022 Cooking properties of starch and its application to processed foods	Matsumoto Shunsuke	Tech Design Seminar	others
  2022 Mastering Oil	Kenichi Watanabe	Kobe Women's University, Faculty of Home Economics, Registered Dietitian Theory II	Deliciousness
  2022 Cooking properties of starch and its application to processed foods	Shunsuke Matsumoto	Tech Design Web Seminar	Deliciousness
  2022 Study on triglyceride-derived acidic substances that contribute to the increase of acid value	Masayoshi Sakaino	Processed fats and oils nutrition research association	Analysis and Evaluation
  2022 Exploring lipid oxidation mechanisms - Aiming for optimal oxidation control -	Masayoshi Sakaino	Food Science and Technology Society Lunchtime Seminar	others
  2022 Analytical techniques related to food processing quality	Toshiro Sato	Tohoku University Graduate School of Agricultural Science: Introduction to Smart Agriculture	Analysis and Evaluation
  2022 Introduction to Food Starch Lecture for Field Training in Life Chemistry, College of Bioresource Science, Nihon University	Umi Yamagata	Nihon University College of Bioresource Sciences	Deliciousness
  2022 Exploring oxidation mechanisms - Aiming for optimal oxidation control - Dreaming of perfecting technology that instantly understands and utilizes oxidation mechanisms	Kiyotaka Nakagawa, Shunji Kato, and Masayoshi Sakaino	69th Annual Meeting of the Food Science and Engineering Society	Deliciousness
  2022 Exploring the mechanism of lipid oxidation - Aiming for optimal oxidation control - Research into lipid oxidation and olive oil aroma	Kiyotaka Nakagawa, Shunji Kato, and Masayoshi Sakaino	69th Annual Meeting of the Food Science and Engineering Society	Deliciousness

• 2021

  Publication year/title	Speakers	Lecture name	category/ Related links
  2021 Research and applications of oxidation products of edible oils and fats	Masayoshi Sakaino	The 3rd Lipid-Driven Academic Industry Creation Research Group Lecture, Society of Biotechnology, Japan	Analysis and Evaluation
  2021 Off-flavors caused by photooxidation of soybean oil	Takashi Sano	The 11th Off-Flavor Study Group Seminar	Deliciousness Related links
  2021 Made in Japan! The health benefits of naturally fermented Vitamin K2 (Menaquinone-7)	Toshiro Sato	International Vitamin K2 Symposium	Health and Nutrition
  2021 Improve texture and physical properties with new technology! The "Texture Design Series" is the solution!	Kasuka Sato	Food Development Exhibition	Deliciousness
  2021 『Award-winning lecture』Research on triglyceride-derived acidic substances that contribute to increasing acid value	Masayoshi Sakaino	Japan Oil Chemists Society 60th Annual Meeting (Web)	Analysis and Evaluation
  2021 Analysis of aroma components of oils, fats, and fried foods for delicious designⓇ	Hiroki Okamoto	LECO Japan Aroma Analysis Seminar 2021	Analysis and Evaluation
  2021 2021 JPI Packaging Manager Course Food Packaging Exercise Multiple Choice Question 2-1 Supplementary Lesson	Kazuhiro Hidaka	Japan Packaging Technology Association Packaging Manager Course Lecturer/Web Hosting (Japan Packaging Technology)	packaging material
  2021 Introduction to Food Starch Lecture for Field Training in Life Chemistry, College of Bioresource Science, Nihon University	Kenta Kato	Nihon University College of Bioresource Sciences	Deliciousness
  2021 Elucidation and development of lipid oxidation mechanisms: aiming for social implementation	Im Yoshiharu	The 2nd Innovative Food Science Center Project Promoters Conference: Briefing on the Graduate School of Agriculture's Industry-Academia Collaboration Initiatives (Web)	Analysis and Evaluation
  2021 Starch Science and Applications	Junpei Kubota	Tech Design Seminar	Deliciousness
  2021 Nutritional Function of Vitamin K2 as menaquinone-7	Toshiro Sato	International symposium on lipids and food ingredients for health promotion	Health and Nutrition