October 2026

Since FY2025, the Umami Information Center (UIC) has offered research grants to support studies aimed at scientifically elucidating the social value, psychological effects, and behavioral influences of umami, one of the five basic tastes. Applications for the 2026 funding cycle opened in October.

Eligible Research Areas

• Culinary Science (e.g., salt reduction plus additional benefits, mitigation of bitterness in vegetables and other foods, suppression of off-flavors)   
• Sensory Evaluation
• Food Psychology (psychological and cognitive processes related to food perception and consumption)
• Social and Behavioral Sciences (social behavior and cultural significance of umami)
• Other innovative research related to the social value of umami

＊The following are outside the scope of this grant program: basic medical and physiological research, such as studies investigating the molecular mechanisms of taste receptors or measuring the physiological effects of umami substances.

Eligibility
Applicants must meet one of the following criteria:
•    Researchers affiliated with a university, research institute, or an equivalent
     organization
•    Doctoral students enrolled in a doctoral program who have obtained
     a recommendation from their academic supervisor
•    Other individuals deemed appropriate by the Umami Information Center (UIC)
Nationality is not a criterion for eligibility. Applicants must demonstrate a strong commitment to the international dissemination of their research findings.

Grant Period
The grant period will, in principle, be one year beginning in April 2027. Extensions may be granted upon application if deemed necessary.

Application Period
October 1, 2026 – December 31, 2026.

Number of Grants and Grant Amount   
Number of Grants: Approximately five projects will be selected.
Grant Amount:  Approximately JPY 1,000,000 per project. The amount awarded will be
     determined based on the specific nature and scale of the proposed research.

If you are interested in applying, please contact the Umami Information Center (UIC) through the inquiry form on our website:
https://www.umamiinfo.com/contact/
Upon receiving your inquiry, we will send you the application form and further details regarding the application process.

Last year, the UIC selected the following two research projects and awarded grants to them:
“Effect of Adding Umami Substance MSG on Improving the Palatability of Reduced-Salt Soups”   - Prof. Keiko Shibata, Japan Nutrition University

“Culinary-Science Evaluation of Umami’s Effect on Reducing the Bitterness of Pearl Millet”   - Prof.  Mika Tsuyukubo, Toyo University

We look forward to receiving your application.