News Release

2014.3.28Announcement of Launch for a Collaborative Course with Shinshu University

In April, 2014, Fuji Oil Co., Ltd. (President and CEO: Hiroshi Shimizu) will start a collaborative course in cooperation with Shinshu University at its Graduate School.

[Course Name]
Functional Food Products Creation Studies at the Graduate School of Shinshu University

[Objective]
To further enhance the educational research and quality of students at the Graduate School of Shinshu University, and to contribute to the development of academics and scientific technology through promotion of exchanges among Fuji Oil, Shinshu University, and its students.

[Lecturers]
Three personnel from Fuji Oil’s Basic Research Institute will be dispatched as lecturers.

[Course Description]
· Functional Food Products Creation Studies - Advanced Course I
Consists of lectures on basic knowledge of functions and processing technology of edible fats and oils, as well as their applications on food products (chocolate, cream, etc.)
· Functional Food Products Creation Studies - Advanced Course II
Introduces case studies of corporate researches and recent developments which take into account the interaction between the components of food products and biological objects when exploring and creating food functionality,. The lectures will cover the onset of food functionality and its usages.
· Functional Food Products Creation Studies - Advanced Course III
Introduces case studies of corporate research & development and clinical studies on functional food products with a focus on adjustability of biological objects, as well as their assessment methodologies.

[Duration]
April, 2014 to March, 2015


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