On June 14, the Public Lecture "Science of Food —Functional properties of foods and pesticides used in vegetable cultivation" at the Kakumachi Plaza with 14 participants ranging from high school students to those in their 80s.
In the first session, Professor Nobuo Suzuki of Institute of Nature and Environmental Technology spoke on "Tidbits of Food Biochemistry". He explained the types and effects of processed foods and food additives, as well as the differences between functional foods and pharmaceuticals. In addition to classroom lectures, the lecture included experiments such as observing the color change of meat caused by sodium nitrite and making cottage cheese, allowing participants to experience the ingredients contained in foods and their roles. Participants commented, "I was surprised at the amount of trivia knowledge about familiar foods," and "I thought I should check ingredient labels when purchasing foods."
This course consists of two sessions, and the next lecture will be given by Assistant Professor Masato Honda of Institute of Nature and Environmental Technology on the topic of "Pesticides used in vegetable cultivation".
* Lecturers: Professor Nobuo Suzuki of Institute of Nature and Environmental Technology , et al.
* Click here for details and registration for Kanazawa University Public Lectures.
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Professor Suzuki giving a lecture
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An experiment in making cottage cheese