date September 11th-12th, 2014

第2回京都大学-ボルドー大学共催シンポジウム

栄養・食品科学

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
pagetop