Hall Z, Day 1 - Hall and day program - SCEJ 84th Annual Meeting (Tokyo, 2019)

`SCEJ 84th Annual Meeting (Tokyo, 2019)`

Last modified: 2019-03-12 11:30:00

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Hall and day program : Hall Z, Day 1

The preprints(abstracts) can be viewed by clicking the Paper IDs.
The ID/PW printed on the PROGRAM book are required.
(The ID/PW have also been sent to the Earlybird registers and invited persons by e-mail.)
The programs of HC-13, HC-17, K-1 were updated.

Hall Z(Multi-Activity Bldg. 6F Lecture Hall), Day 1(Mar. 13)

Opening Ceremony | 0-a | CS-1

Time	Paper ID	Title / Authors	Keywords	Topic code	Ack. number
Opening Ceremony
(9:00–10:40)
9:00– 10:40		Opening remark Chair of the SCEJ Kanto Branch (U. Tokyo) Sakai Yasuyuki
		Presided over ceremony of newly honorary members
		Greeting of the SCEJ-President President of the SCEJ (Tohoku U.) Adschiri Tadafumi
		Commendation ceremony
0-a The SCEJ Award
(10:40–12:00) (Chair: Goto Motonobu)
10:40– 11:20	Z105	[The SCEJ Award] Creation of Novel Field in Bioengineering Using Surface-active Molecules (Kyushu U.) (Reg)Goto Masahiro	The SCEJ Award	0-a	1489
11:20– 12:00	Z106	[The SCEJ Award] Reaction Engineering Oriented for Environmentally Benign Chemical Technology (Kyoto U.) (Reg)Mae Kazuhiro	The SCEJ Award	0-a	1490
CS-1 To Enhance the Significance of SCEJ's Presence -To Pursue Corroborations with Cookery Science and Food Engineering-
(13:00–14:00) (Chair: Kaminoyama Meguru)
13:00– 13:05		Opening remark (Functional Fluids) (Reg)Fujioka Keiko
13:05– 13:20	Z113	[Keynote lecture] Chemical Engineering for Cooking Science (Tohoku U.) (Reg)Adschiri Tadafumi	Interdisciplinary exchange	CS-1	1255
13:20– 13:40	Z114	[Invited lecture] Microorganisms in the Fermentation Process of Miso (Japanese Soybean Paste) (Tokyo U. Agri.) Kashiwagi Yutaka	Fermented Foods	CS-1	42
13:40– 14:00	Z115	[Requested talk] Effect of the quality of the salt in a pickled plum manufacturing process (Res. Inst. Salt and Sea Water Sci.) *Nakayama Yuka, Noda Yasushi	Quality of the salt Pickled plum	CS-1	35
(14:00–14:40) (Chair: Ichikawa Sosaku)
14:00– 14:20	Z116	[Invited lecture] Prediction and control of hardness of vegetables during cooking with water (Ochanomizu U.) Kasai Midori	prediction vegetables hardness	CS-1	1280
14:20– 14:40	Z117	[Requested talk] Relationship between Heat Transfer Mechanism and Cooking Quality During the Oven Heating of Food (Yokohama Nat. U.) Sugiyama Kuniko	Cookery Science and Food Engineering Oven Heating	CS-1	1353
14:40– 15:00		Break
(15:00–16:00) (Chair: Fujioka Keiko)
15:00– 15:20	Z119	[Requested talk] A human gastric digestion simulator for analysis of food digestion kinetics (U. Tsukuba) *(Reg)Ichikawa Sosaku, (NFRI, NARO) (Reg)Kobayashi Isao	Food digestion Simulator Human stomach	CS-1	1410
15:20– 15:40	Z120	[Requested talk] Kinetic analysis of lipid oxidation and anti-oxidation, and food design based on it (Tohoku U.) *(Reg)Shibasaki-Kitakawa Naomi, (Reg)Takahashi Atsushi	lipid oxidation anti-oxidation kinetic analysis	CS-1	997
15:40– 16:00	Z121	[Requested talk] Possibility of the tailor made food design using computational swallowing simulator "Swallow Vision" (Meiji) (Reg)Kamiya Tetsu	Simulation Swallowing Food design	CS-1	1338
(16:00–16:20) (Chair: Fujioka Keiko, Kaminoyama Meguru)
16:00– 16:20		General discussion

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SCEJ 84th Annual Meeting (Tokyo, 2019)

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