Research on Aroma and Functionality of Fermented Foods
Affiliated shochu・Fermentation Science Education and Research Centre, Division of Shochu Production
https://ace1.agri.kagoshima-u.ac.jp/shochu/Background and objectives of activities
There is a need to enhance education on the production methods, flavors, and functionality of fermented foods and to produce human resources for related industries. In addition, there are many unknowns regarding the components that contribute to the flavor of fermented foods and their production mechanisms and functionality, and clarifying them will lead to increased consumption. Furthermore, education and research will be conducted on wastewater and by-products discharged during the production process of fermented foods to produce human resources who can contribute to sustainable consumption and production.
Summary of Activities
Education through subjects such as shochu production, fermented food functionality, wastewater treatment theory, and practical training in fermented food production, as well as research on the identification of aromatic components of fermented foods and their formation functions, and the search for and enhancement of functional components.
Expected Benefits
Growth of the fermented food industry through education on fermented foods and the production of human resources for related industries, and increased demand for shochu and other fermented foods