Course Introduction

 Japanese fermented foods such as “Shochu” have developed within the climate and agricultural production of Japan. The market share of fermented foods has been expanded by innovation in their manufacture process and use of characteristic materials and microorganisms. The aims of our course are divided into two streams. One is to learn the regional climate and tradition of fermented foods, and then bring a fresh perspective to the fermentation industry. Another is to study microbe functions on the molecular level, and apply these findings to new fermentation technologies. Our course includes three laboratories, and their features are as follows. The laboratory of Shochu Fermentation Technology explores the characteristic volatiles and health functionality in Shochu and other fermented foods. The laboratory of Fermentation Microbiology breeds fermentation microorganisms and analyzes their functions. The laboratory of Applied and Molecular Microbiology studies the superior abilities of microorganisms on the molecular level in order to make this knowledge available for application to new technology.