The members of JSBBA, including scientists and intellectuals, visit junior and senior high schools as lecturers and give lessons to students on agricultural chemistry (life phenomena of animals, plants, and microorganisms; substances produced by organisms; and science to study food and health based on chemical ideas) while also introducing recent cutting-edge research. The lectures help students to study agricultural chemistry effectively.

Reports of lessons conducted previously

No Date Place Title & Lecturer
56th 2/26/2019 Tokyo
Tokiwamatsu-Gakuen High School
Bactera saving human beeings, actinomycetes
Kenji Ueda (College of Bioresource Sciences, Nihon University)
55th 1/31/2019 Tokyo
Keio Girls Senior High School
Healthy longevity and food from viewpoints of agricultural chemistry
Shoko Kobayashi (The University of Tokyo)
54th 12/3/2018 Tokyo
Keio Girls Senior High School
Healthy longevity and food from viewpoints of agricultural chemistry
Shoko Kobayashi (The University of Tokyo)
53th 10/12/2018 Gifu
Ogaki Sakura Senior High School
Health and food: miracle food
Satoshi Nagaoka (Gifu University)
52nd 10/12/2018 Kumamoto
Kumamoto Prefectural Uto Junior and Senior High School
Applied microbiologists are jealous toward MOYASHIMON
Kenji Sakai (Kyushu University)
51st 9/13/2018 Fukushima
Association of Fukushima High School Education (Subcommittee of Science)
Olfaction of familiar animals
Masao Miyazaki (Iwate University)
50th 3/9/2018 Tokyo
Meguro-Chuou Junior High School
Science of gusto
Tomiko Asakura (The University of Tokyo)
49th 1/29/2018 Hyogo
Uozumi Junior High School
Roles of Natto and lactic bacteria in nature disclosed by genome science
Shu Ishikawa (Kobe University)
48th 11/14/2017 Hyogo
Goshiki Junior High School
Microorganisms utilized for fermented food
Shinji Takenaka(Kobe University)
47th 11/6/2017 Tokyo
Higashimurayamanishi High School
Nutrition and metabolism
Ai Egusa (Nippon Veterinary and Life Science University)
46th 10/13/2017 Kumamoto
Uto Junior and Senior High School
Thanks to microorganisms -from Shochu brewing to Nobel prize-
Hisanori Tamaki (Kagoshima University)
45th 10/2/2017 Ehime
Yawatahama High School
Experience! Biotechnology
Seiya Watanabe (Ehime University)
44th 7/19/2017 Tokyo
Koganeikita High School
To secure daily foods
Tadao Asami (The University of Tokyo)
43rd 3/15/2017 Osaka
Moriguchi Daiichi Junior High School
Interesting Biology: What is "RuBisCO" producing energies in all organisms
Akiho Yokota (Nara Institute of Science and Technology)
42nd 3/9/2017 Tokyo
Meguro-Chuou Junior High School
An example of research/development and commercialization in a company
Daisuke Fujiwara (Kirin Holdings Company, Limited)
41st 2/24/2017 Tokyo
Higashida Junior High School
"UMAMI" leads to low salt diets
Kumiko Ninomiya (Ajinomoto Co., Inc.)
40th 2/13/2017 Tokyo
Kita-toshima Junior and Senior High School
The outcome of agricultural chemistry and food research
Hitomi Kumagai (Nihon University)
39th 11/16/2016 Akita
Hanawa High School
"WASHOKU" is macrobiotic diet?
Tsuyoshi Tsuduki (Tohoku University)
38th 10/14/2016 Kumamoto
Uto Junior and Senior High School
Changing a color of pigment in food and its application for production of functional foods
Shizuka Tamaru (Fukuoka Institute of Technology)
37th 8/18/2016 Oita
Oita-Tsurusaki High School
Luminescent microorganisms constructed by introducing a fluorescent protein gene of Aequorea victoria
Hidehiko Fujiwara (Beppu University)
36th 7/22/2016 Hokkaido
Wakkanai High School
To live and to learn -from a view point of agricultural chemistry
Hirokazu Matsui (Fellow, The Japan Society for Bioscience, Biotechnology, and Agrochemistry)
35th 6/18/2016 Gifu
Gifu Kagamihara Air and Space Museum
Microstructures of foods
Satoshi Iwamoto (Gifu Universty)
34th 4/30/2016 Fukushima
Asakareimei High School
Research activities in high school days lead to that in (under) graduate
Masao Watanabe (Tohoku University)
33rd 3/19/2019 Fukushima
Asaka High School
Recombinant DNA technology and our lives
Hiroshi Yoneyama (Tohoku niversity)
32nd 3/18/2016 Chiba
Yachiyoshoin Junior High School
Foods function as antioxidants
Ai Egusa (Nippon Veterinary and Life Science University)
31st 3/16/2016 Osaka
Yakumo (Moriguchi) Junior High School
Science improves our standard of living
Pramote Khuwijitjaru (Kyoto University)
30th 3/15/2016 Osaka
Osaka-Gakugei Junior High School
Current topics "intestinal flora"
Takane Takayama (Kyoto University)
29th 3/27,29/2016 Kyoto
Kyoto-Seibogakuin Junior High School
Utilization of enzymes of microorganisms
Keiko Kita (Kyoto University)
28th 2/25/2016 Hokkaido
Asahikawa-kita High School
To live and to learn -from a view point of agricultural chemistry
Hirokazu Matsui (Fellow, The Japan Society for Bioscience, Biotechnology, and Agrochemistry)
27th 2/2/2016 Aichi
Narawa (Handa) Junior High School
Luminescent organism and its science
Yuichi Oba (Nagoya University)
26th 1/26,27/2016 Oita
Oita-Hofu High School
Luminescent microorganisms constructed by introducing a fluorescent protein gene of Aequorea victoria
Takeshi Hayashi (Beppu University)
25th 12/21/2016 Fukuoka
Chikushi Jogakuen Junior and Senior High School
Microorganisms supporting our life and health
Jiro Nakayama (Kyushu University)
24th 12/12/2016 Shizuoka
Jitou (Makinohara) Elementary School
"UMEKKO" Vitamin Festa
Kumiko Ninomiya (UMAMI Information Center)
23rd 11/7/2015 Tokyo
Shokei (Suginami) Junior High School
Whayt is "UMAMI"
Toshihide Nishimura (Nippon Veterinary and Life Science University)
22nd 10/16/2015 Kumamoto
Uto Junior and Senior High School
Microorganisms help us and earth
Hiromi Matsusaki (Prefectural University of Kumamoto)
21st 8/30/2015 Aichi
Aichi Center for Industry and Science Technology
Let's make cheese from vinegar and milk
Mr. Oishi (Mizkan Holdings)
20th 3/2/2015 Osaka
Yakumo (moriguchi) Junior High School
Great power of microorganisms
Jun Ogawa (Kyoto University)
19th 2/14/2015 Chiba
Yachiyoshoin Junior High School
Defense system of insects from infection
Jun Ishibashi (National Institute of Agrobiological Sciences)
18th 2/7/2015 Saitama
Saitama Prefectural Kawagoe Girls' Senior High School
Agricultural chemistry in life
Kiyoshi Miwa (Ajinomoto Co., Inc.)
17th 11/25/2014 Hokkaido
Shiranuka Junior High School
To live and to learn -from a view point of agricultural chemistry
Hirokazu Matsui (Fellow, The Japan Society for Bioscience, Biotechnology, and Agrochemistry)
16th 11/22/2014 Tokyo
Jissen Joshi Gakuen Junior High School
Chemisyry of deliciousness and health
Hitomi Kumagai (Nihon University)
15th 11/10/2014 Nagasaki
Haiki (Sasebo) Junior High School
Thinking about evolution of organisms
Mitsuya Shimoda (Kyushu University)
14th 10/31/2014 Kumamoto
Uto Junior and Senior High School
Renaissance of fermented food
Yuji Teramoto (Sojo University)
13th 3/13/2014 Tokyo
Nukui (Nerima) Junior High School
Mystery of taste
Soichi Arai (Tokyo University of Agriculture)
12th 1/28/2014 Aichi
Nish-Biwajima Junior High School
Electricity from the view point of agricultural chemistry
Kenji Kano (Kyoto University)
11th 12/21/2013 Tokyo
Science museum (Suginami)
Lactic bacteria protecting us from virus infection
Daisuke Fujiwara (Kirin Holdings Company, Limited)
10th 12/7/2013 Tokyo
Science museum (Suginami)
Science of "UMAMI"
Naoto Tonouchi (Ajinomoto Co., Inc.)
9th 11/22/2013 Tokyo
Tsukiji Social Education Center (Chuo-Ku)
Manufacturing by fermentation technology (Cosponsored by Okayama University)
Hirosi Kanzaki (Okayama University)
8th 6/10/2013 Gifu
Gifu Prefectural Higher School of Agriculture and Forestry
Development of functional foods containing D-amino acids
Tohru Yoshimura (Nagoya University)
7th 2/23/2013 Ibaraki
Mito Keimei Higher School
Science of deliciousness and health
Hitomi Kumagai (Nihon University)
6th 2/8/2013 Nara
Tezukayama Junior & Senior High School
Function of foods
Teruo Kawada (Kyoto University)
5th 12/8/2012 Tokyo
Science museum (Suginami)
How the taste of soy sauce is made?
Akio Obata (Kikkoman Corporation)
4th 12/1/2012 Tokyo
Science museum (Suginami)
fragrance and perfume
Toshikazu Suganuma (Takasago International Corporation)
3rd 8/27/2012 Hokkaido
Asahikawa-Higashi High School
Researches at Universities
Kenji Watanabe (University of Shizuoka)
2nd 11/16/2011 Shizuoka
Shizuoka Gakuen
State-of-the-art drug development
Kenji Watanabe (University of Shizuoka)
1st 10/28/2011 Okinawa
National Institute of Technology, Okinawa College
Scientific studies of foods
Makoto Shimizu (The University of Tokyo)