Nutrition and Food Science
Day 1: Friday 22 May 13:30-17:30 Parallel Session 1
Venue: Conference Room 4, floor 4, Center of Innovation, East Building
Coordinators:
Michaël Jourdes, University of Bordeaux
Fumito Tani, Kyoto University
| 13:30-13:35 | Hisashi Miyagawa Opening Address |
|---|---|
| 13:35-13:40 | Fumito Tani Introduction |
| 13:40-14:10 | Kazuhiro Irie, Kyoto University Inhibitory mechanism for amyloid β42 aggregation by flavonoids |
| 14:10-14:40 | Stéphanie Krisa, University of Bordeaux Phenolic compounds: anti-inflammatory and neuroprotective effects |
| 14:40-15:10 | Kazuo Inoue, Kyoto University Development of a new method for determination of central fatigue with intracranial self-stimulation |
15:10-15:25 Coffee Break
| 15:25-15:55 | Pierre Waffo-Téguo, University of Bordeaux Centrifugal partition chromatography applied to grapevine and wine stibenoids |
|---|---|
| 15:55-16:25 | Tatsuya Sugawara, Kyoto University Novel functions of carotenoids from marine organisms for nutraceuticals |
| 16:25-16:55 | Michaël Jourdes, University of Bordeaux Red wine tannins and polymeric pigments: structural evolution, organoleptic properties and antioxidant activities |
| 16:55-17:25 | Jun Ogawa, Kyoto University Potential metabolisms of gut lactic acid bacteria for our health |
| 17:25-17:30 | Michaël Jourdes Closing Address |
Day 2: Saturday 23 May 9:00-17:00 Parallel Session 2 and Excursion
Venue: Conference Room 4, floor 4, Center of Innovation, East Building
Coordinators:
Michaël Jourdes, University of Bordeaux
Fumito Tani, Kyoto University
| 9:00-10:00 | Discussion for wrap up session |
|---|---|
| 10:00-10:30 | Bus transfer from the Main Gate of Yoshida Campus to Gekkeikan Sake Brewery in Fushimi |
| 10:30-11:30 | Special lecture on technique and production of Japanese sake at Gekkeikan Sake Brewery |
| 11:30-12:45 | Lunch |
| 12:45-14:30 | Visit to Gekkeikan Okura Sake Museum |
| 14:30-15:30 | Bus Transfer from Fushimi to the Main Gate of Yoshida Campus |
| 15:30-16:45 | Wrap-up session |
| 16:45-17:00 | Closing Ceremony |
