Dr. Teruo Miyazawa


Project Leader and Professor of Food and Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku University, Sendai, Japan.


Professor of Food and Nutrition, Graduate School of Agricultural Science;
Project Leader and Professor of Food Biotechnology Innovation, NICHe Institute, Tohoku University, Sendai, Japan.
President, Japan Society of Nutrition and Food Science (JSNFS).
Member, the Science Council of Japan.
Chair, Organizing Committee of ACN2015 Yokohama.

Profile: Born in Otaru, Hokkaido in 1950. PhD in Food Chemistry, Graduate School of Agricultural Science, Tohoku University. Visiting Scientist, Jean Mayer Human Nutrition Research Center of Aging, Tufts University, USA. Vice President, Japanese Society of Nutrition and Food Science; Director, Japan Society for Bioscience, Biotechnology and Agrochemistry. Chair, Japan Society of Lipid Peroxide Biology and Medicine. President, Japan Maillard Reaction Society. Director, Japanese Society for Complementary and Alternative Medicine. Director, Federation of Asian Nutrition Societies (FANS).

Currently: Professor, Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University

Research interest: Development of new food materials that can be applied for high value-added food products using world’s cutting-edge technologies in food processing and analysis.

More information: http://db.tohoku.ac.jp/whois/e_detail/90b61bdbc86814cc98485d15b377c1ce.html