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Taste Sensation Research as a Media Linking the Mind, Brain and Body: Dietary Education Grounded in Food “Quality”

Project Leader
Asako Aramaki, Part-time Lecturer, Kagawa Nutrition University

Collaborative Research Affiliates
Juichi Yamagiwa, D.Sc., Professor, Graduate School of Science, Kyoto University
Kyohei Kawamura, Ph.D., Professor, Faculty of Education and Human Sciences, Yamanashi University
Vinal Norasakkunkit, Ph.D., Associate Professor, Minnesota State University
Taro Yamauchi, Ph.D., Associate Professor, Graduate School of Health Sciences, Hokkaido University
Tatsushi Fujihara, Senior Lecturer, Graduate School of Agricultural and Life Sciences, Faculty of Agriculture, University of Tokyo

Collaborative Project Researchers
Akiko Yamanaka, Assistant Manager, Sasayama Children's Museum
Takanori Oishi, M.Sc., Researcher, Kokoro Research Center, Kyoto University
Mieko Fuse, Researcher of Regional Collaboration Center, Graduate School of Agricultural Science, Kobe University

Faculty Staff Responsible for the Project
Toji Kamata, Ph.D. Professor, Kokoro Research Center, Kyoto University

Imbalanced and polluted diet is a growing concern in the frontlines of education, but present programs lack scientific grounds for educating children about diet. Beyond nutrition studies, Japan lacks research on the ecological, psychological, social, and cultural dimensions of diet. We begin by studying the evolution of "taste" from an interdisciplinary approach. After elucidating roles of eating in modern society, we will study the connections between diet, taste, and kokoro (mind and consciousness) in Japanese culture, as well as on childhood growth and development, to formulate taste sensation education programs for schoolchildren.