Activity in 2023

June 2023

The chairman of UIC held a lecture at an international symposium, Korea

Dr. Yamamoto explained on the properties of kokumi substances which are involved in the flavor enhancing effects of umami seasonings on food.

April 2023

Commentary to WHO’s guideline for salt reduction using LSSS

To improve the health condition of people around the world, the UIC is promoting "delicious salt reduction" using umami ingredients.

April 2023

New video - Closing in on the mechanism of how umami substances make food palatable

Prof. Takashi Yamamoto explains the interaction of umami substances and kokumi substances on tastiness.

January 2023

Students of Tohoku University took a scientific approach to Japanese food culture

The first-year students from various faculties learned the theory and practical science of umami in dashi.

January 2023

Special umami lecture to nutrition students

UIC provided umami lecture and experiment to the nutrition students.

January 2023

UIC had “UMAMI and Plant Based Foods” webinar again

Chefs said “Excellent” to the webinar.