Subject | Bioresources & Agriculture

  • Learning

Learn about Sakeology (3): Sake and Health

The third of a three-part course on sake and "Sakeology." Under the theme of "sake and health," we will introduce research on the impact and effects of sake and its by-product, sake lees, on health. Specifically, we will discuss the ingredients contained in sake and sake lees, and introduce what the effects they can have on the body along with findings from research using cells. Furthermore, we will look at the relationship between alcohol consumption and lifestyle-related diseases (diabetes and its complications).

Content/学習内容

  • The third of a three-part course on sake and "Sakeology." Under the theme of "sake and health," we will introduce research on the impact and effects of sake and its by-product, sake lees, on health.

  • We will discuss the ingredients contained in sake, and introduce what the effects they can have on the body along with findings from research using cells.

  • We will look at the relationship between alcohol consumption and lifestyle-related diseases (diabetes and its complications).

Staff/スタッフ

    • Teacher
    KAKIHARA Yoshito, Ph.D.
    Sakeology Center, Niigata University
    Assistant Professor, Graduate School of Medical and Dental Sciences, Niigata University
    • Teacher
    SATO Mami, Ph.D.
    Sakeology Center, Niigata University
    Specially Appointed Assistant Professor
    • Teacher
    YAMAMOTO Masahiko, M.D., Ph.D.
    Sakeology Center, Niigata University
    Specially Appointed Assistant Professor

Competency/コンピテンシー

Learning Goal</h3

  • Understand and be able to explain the ingredients contained in sake brewing products
  • Understand the function of ingredients contained in sake brewing products
  • Be able to explain the relationship between diabetes and alcohol consumption

Contact/お問合せ先

JV-Campus Secretariat

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