Researchers of "Eggshell Membrane" developed through industry-academia collaboration with ALMADO received awards
Since 2007, the research group of Professor Dr. Hisanori Kato, Director of the "Food and Life" course at the University of The University of Tokyo 's Project Organization, has been
We have been conducting research into the functionality of ingested Eggshell Membrane.
This time, in recognition of his research to date, he has been awarded the following Society Award from the Japanese Society of Nutrition and Food Science:
and the Young Investigator Award from the Asian Society of Nutrition.
Each member of the research group received the award.
Professor Dr. Hisanori Kato The University of Tokyo receives the 2015 Japan Society of Nutrition and Food Science Award
●Ms. Eri Nishito, a member of the "Food and Life" Laboratory of the Project Organization and the University The University of Tokyo Graduate School, received the Young Investigator Award at the 2015 Asian Congress of Nutrition.
