THE PURPOSE AND ROLE OF THIS LABORATORY2017/08/21（Mon）
The local food culture is influenced by the tradition, custom, religion and the political thinking in the prefecture.
Since I was strongly interested in such Japanese food culture, I am researching the food culture and sending my researching results written in Japanese through my homepage in order to spread among Japanese people.
This time, in order to make people around the world know, I try translation of my research contents in Japanese to in English. If you are able to understand Japanese food culture through this homepage, I will be really happy.
Chikao Nishino C.N. FOOD CULTURE LABORATORY Director, PhD.
Born in Tokyo in 1941. Finished Kyoto University graduate school (PhD.). The career was; Instructor in Kyoto University, Laboratory Chief of Mitsubishi Kasei-Institute of Life Sciences. Specified research fellow of Cornell University. Director of Shiseido Research Laboratories, Senior corporate executive officer of Shiratori Pharmaceutical Company.Advisor of Yaetsubaki Honpo Company. Food culture studies was begun from 2006 and C.N. FOOD CULTURE RESEARCH LABORATORY was established in 2010.
Research and study fields: Natural product chemistry, Electrophysiology, Cosmetic science, Medical science and Food culture. Received the JSBBA Award for Young Scientists in 1980. Many articles has been published including “Science” and “Nature”.