Visiting Lectures at Junior and Senior High Schools
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 |
|---|---|---|---|
| 59th | 11/19/2019 | Kyoto Otokoyamahigashi Junior High School |
Miracle Experience of changing taste and its mechanism Yukako Hayashi (Graduate School of Agriculture, Kyoto University) |
| 58th | 10/9/2019 | Nagoya Nagoya City Industrial arts High School |
LEMON UNIVERSITY Kazutaka Kojima (POKKA SAPPORO Food & Beverage Ltd.) |
| 57th | 9/26/2019 | Miyagi Miyagi Prefectural Tomiya Senior High School |
What can high school stundets do in order to aim for a sustainable society Tadaaki Mizoguchi, Tokuzo Nishino, Ginrou Endo |
| 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) |
