The First French-German-Japanese JSPS Forum

Food Science &

Society

Friday 21 & Saturday 22, May 2010 Université de Strasbourg, Institut de Chimie,

1, rue Blaise Pascal, Strasbourg, France

1st Joint Forum “Food Science and Society” is organized by: The German and French JSPS Alumni Associations,

JSPS Bonn and Strasbourg Offices

With the support of :

Région Alsace

Conseil Général du Bas-Rhin

Communauté Urbaine de Strasbourg

Université de Strasbourg

Maison Universitaire France-Japon

Consulat Général du Japon à Strasbourg

Organizers : Keiichi KODAIRA, Yoichi NAKATANI, Heinrich MENKHAUS, Marie-Claire LETT,

German and French JSPS Alumni Associations Secretariat : Daisuke KITOBA, Hirohisa MIYAMOTO, Caroline BLATZ, Meike ALBERS,

Jutta SCHULZE, Chihiro SAKO, Naoto HAMADA, Chiho HAMADA, Ayuko YOKOYAMA, Hideto SAITO, Takahiro SASAKI

Video of the forum is available on Canal U, the web-TV of French Ministry of Higher Education and Research: http://www.canalc2.tv/

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“Food Science and Society” -1st Joint Forum of the German and French JSPS Alumni Associations,

JSPS Bonn and Strasbourg Offices-

May 21 and 22, 2010 in Strasbourg Auditorium of Institute of Chemistry (2nd floor), University of Strasbourg

1st Day (Friday, 21 May) 11:30-13:15 Registration 13:30-14:15 Welcome remarks - Marie-Claire LETT Chair of the French JSPS Alumni Association - Heinrich MENKHAUS Chair of the German JSPS Alumni Association - Alain BERETZ President of University of Strasbourg - Hiroshi KARUBE Consul General of Japan in Strasbourg - Henri DREYFUS Representing Roland RIES, Mayor of Strasbourg - Motoyuki ONO President of JSPS 14:15-16:15 1st Session Chairpersons: Reiko Oda / Daisy Rotzoll - Eva BARLÖSIUS: “Social perceptions and attitudes towards corpulent children and

adolescents” - Takumi MISAKA: “Food palatability and its cognition” - Benoist SCHAAL: “Multiple influences on the transmission of food preferences: from

biology to culture” 16:15-16:45 Coffee Break 16:45-18:05 2nd Session Chairpersons: Marie-Aleth Lacaille-Dubois / Andreas Schlachetzki - Heiner BOEING: “Preventive aspects of food use” - Motoyuki ASHIKARI: “Gene pyramiding breeding contributes world food supply” 18:05-18:30 Discussions of 1st and 2nd sessions

PROGRAM

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2nd Day (Saturday, 22 May) 8:30- Registration 9:00-10:30 3rd Session Chairpersons: David Boilley / Ingrid Fritsch - Harald LEMKE- Tadashi OGAWA: “Food philosophy - an ethical and a phenomenological

approach” - Claude SITTLER: “Alsace terroirs and wines” 10:30-10:45 Coffee Break 10:45-12:20 4th Session Chairpersons: Anne-Lise Poquet-Dhimane / Gernot Beisler / Nobuji Nakatani - Makoto SHIMIZU: “Amazing potential of food to keep us healthy” - Hervé THIS - Hubert MAETZ - Aline KUENTZ: “Molecular gastronomy and "note by note

cookery"” 12:20-12:30 Closing Remarks - Yoichi NAKATANI Director of JSPS Strasbourg Office - Keiichi KODAIRA Director of JSPS Bonn Office - Hisashi KATO Deputy Director of International Program Department of

JSPS 12:30-13:45 Lunch

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FORUM ABSTRACTS

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1st Sesion Social perceptions and attitudes towards corpulent children and adolescents Eva Barlösius Leibniz Universität Hannover, Institut für Soziologie, Schneiderberg 50, 30167 Hannover, Germany Email: e.barloesius@ish.uni-hannover.de According to disciplinary interests and methods, research on overweight and obesity considers quite diverse aspects of these phenomena, identifies different causes of overweight and obesity and, as a result, recommends specific interventions. In the light of these extensive research agendas, it is striking that the individuals and groups themselves are rarely asked how social attitudes and political discourses on overweight and obese bodies affect their lives and how they deal with these expectations. Based on secondary data analysis of semi-structured interviews, we studied children and adolescents’ perceptions, attitudes and strategies in relation to overweight and obesity. The aim was to examine how young people perceive and deal with the social and political expectations of their bodies in light of obesity. Based on our sample, we found the corpulent body to be a subject during nearly all daily routine interactions between young people. Children or adolescents with normal weight bodies recognised and evaluated corpulent bodies. For example, they associate laziness and sickness with corpulence. The corpulent, by contrast, perceive themselves and all aspects of their lives in relation to their body shape. As a consequence, the corpulent are not able to distance themselves from relating everything to their body shape. Thus the perceptions and attitudes they are confronted with are constitutive for their self-consciousness about their bodies. In contrast to what is often assumed, corpulent children and adolescents do not have less nutritional knowledge and they exercise this knowledge in same way as normal weight children and adolescents. We identified distinct groups with respect to self-presentation in interactions. In the context of the interview situation, young interviewees with normal weight bodies acted without any hesitation or indecision, but the corpulent were anxious and tended to try to control their self-presentation. References Eva Barlösius, Axel Philipps: How social attitudes and expectations of obese bodies affect the self-constitution of normal weight and corpulent youth, Hannover 2009 (submitted)

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Eva Barlösius Prof. Dr. Eva Barlösius was born in Hannover in 1959. She is Professor of Sociology at the Leibniz University Hannover and has been researching the sociology of food for more than twenty years. She is currently coordinating a project on concepts of adipositas prevention for socially disadvantaged children and adolescents. She has published numerous books and articles on manifold social and cultural aspects of eating and food. Her most well-known publication on this subject is: Soziologie des Essens. Soziologie des Essens. Eine sozial- und kulturwissenschaftliche Einführung in die Ernährungsforschung. Soziologische Grundlagentexte. Weinheim: Juventa 1999. The second edition is in preparation.

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Food palatability and its cognition Takumi Misaka and Keiko Abe Graduate School of Agricultural and Life Sciences The University of Tokyo Foods are generally characterized by having three categories of attributes regarding nutrition, sensation, and physiological body modulation; this line-up is in a historical order. The history of food science in Japan shows us some interesting episodes. In 1912, the outstanding biochemist, Dr. Umetaro Suzuki, Professor at the Imperial University of Tokyo, found the compound ‘oryzanin’ which was renamed vitamin B1. In the same days, Dr. Kikunae Ikeda, Professor of the same university, found monosodium glutamate as a palatable, umami substance for enhancement of food flavors. While both nutrition and flavor science had thus traced a major path of development for a long time, Dr. Soichi Arai, Professor at the University of Tokyo, emphasized the importance of physiological functions of foods and proposed the new terminology of ‘functional foods’ which have functionalities of reducing the risk of lifestyle-related diseases. The concept of functional food science has gained global interest and has been even put into practice. Against this backdrop, we have thought it important to re-evaluate the significance of food palatability. We are particularly interested in basically understanding how food tastants interact with peripheral taste receptors and how the consequently expressed taste signals are transduced up to the brain. Today, we would like to introduce two topics to you. The first is the development of a new taste sensor that simulates the peripheral sensing system in humans. Briefly, the human sweet taste receptor hT1R2・hT1R3 was introduced, together with its coupling G protein, into human embryonic kidney (HEK) cells, with construction of a stable, sweetness-sensing cell line which semi-permanently responded to a series of sweet tastants almost in accordance with the conventional sensory evaluation data. The sensing device we thus developed is useful for objective quantification of sweetness. This study is also progressing with success in finding some new compounds that enhance or suppress the sweet intensity of sucrose. The second topic is on neoculin we found as a new taste-modifying protein occurring in the fruit of tropical plant, Curuculogo latifolia. Neoculin, though it has weak sweetness of its own, can change the sourness of, for example, lemon into the taste of sweet orange; the resulting taste is almost 400 times the sweetness of sucrose on the weight basis. The use of X-ray crystallography and molecular dynamics simulation has revealed the mode of interaction between this intriguing protein and hT1R2-hT1R3. Some story on how the riddle is to be solved will also be introduced so that you can get idea on ‘food palatability and its cognition’ at molecular level.

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Keiko Abe Dr. Keiko Abe was born in 1947 and graduated from Ochanomizu University in 1969. In 1983, she was given the PhD degree from The University of Tokyo, with a help of her supervisor Professor Soichi Arai. After working as post-doctoral fellow at The University of Tokyo for seven years, she promoted to Lecture of Agriculture Biological Chemistry in 1992, to Associate Professor in 1994 and then to Professor in 1996. Retiring from the University in March this year, she was given the title of Professor Emeritus. Professor Abe’s major is Food Biochemistry in general and Taste Molecular Biology in particular, which involves the molecular logic of taste chemoreception and taste signal transduction up to the brain. The study has been up-grading even to chemical biology and structural biology including X-ray crystal-structural determination. Hitherto, a number of the prizes were awarded to Professor Abe, which include the 2009 Highest Award (IFF Award) of the Association for Chemoreception Sciences. She is still working hard as the head of the National Research Project on the taste-modifying protein ‘neoculin’ which was found and characterized by her group. Professor Abe has published as many as 230 original papers and 160 reviews. She is keen on applying her basic studies to industry, recognizing the importance of academia-industry consortium. To realize this ideal, she is endeavoring as an executive membrane of a number of governmental committees. Takumi Misaka Takumi Misaka was born in Itami (Japan) in 1971. He was a student at the University of Tokyo, and obtained his Ph.D. from the University of Tokyo in 1998 (supervisor: Prof. Keiko Abe). He worked in Nissin Food Products. Co. Ltd. for two years, and then became a postdoctoral fellow of the University of Tokyo. In 2001, he became a research fellow of the Japan Society for Promotion of Science, and then found a job as a Research Associate at the National Institute for Physiological Sciences in Okazaki. In 2005, Dr. Misaka moved to the University of Tokyo as a Lecture and promoted to an Associate Professor. Since then, he has been engaged in work on food science to study, the mechanism of taste reception by functional analysis of taste receptors. Just on March this year, the Japan Bioscience, Biotechnology and Agrochemistry Society presented Dr. Misaka with its famous award for the encouragement of young scientists. He has published 41 papers.

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Multiple influences on the transmission of food preferences: from biology to culture Benoist Schaal Centre des Sciences du Goût, CNRS, Université de Bourgogne, Dijon. Developing humans are unavoidably exposed to chemosensory information in the species- and culture-typical succession of environments that are mediated by the mother. The properties of these environmental influences pertain to life history and local conditions from which individuals derive their social network, diet, comfort habits, all aspects that define culture in humans. This culturally-constructed odour and flavour information transfer from mother to infant shapes: i) the offspring's processing abilities at neuro-cognitive levels and concurrent adaptive responses leading to very first selective responses, and ii) sets the context for responses and states in future development. These early influences generally lead the offspring to more or less reproduce the food preferences of the parent. We will present data on when infants do begin to process culturally-constructed information based on chemosensory cues, which perceptual and cognitive mechanisms are involved, and which long-term effects are observed in older children, adolescents and adults.

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Benoist Schaal Benoist Schaal was born in Alsace in 1956. He obtained Masters in Behavioural Biology (jointly from the universities of Strasbourg, Besançon, and Nancy, 1979) and in Anthropology from Université Marc Bloch, Strasbourg (1980). He got his PhD in Neurosciences from the University of Franche-Comté (1984), and his Habilitation from Université Claude Bernard, Lyon (2000). He was a postdoctoral fellow at the University of Montréal, Canada (1985-86). In 1988, he got a position of Chargé de Recherche at the CNRS, conducting work on the psychophysiological and behavioural development of sensory systems in mammalian, including human, foetuses and infants. Since 2000, he holds a Directeur de Recherche position at the CNRS. He has been the director of the Centre des Sciences du Goût, in Dijon, France, from 2001 to 2009, in which he currently leads the Research Group on Developmental Ethology and Cognitive Psychology. The Centre des Sciences du Goût is a CNRS-run multidisciplinary institute devoted to the study of smell, taste, and ingestive behavior. The red line that goes through his research interests relates to the ways animals, including humans, use odours and pheromones to organize their affects and knowledge, and to direct their attention, behaviour, and choices at both individual and social levels. He is also involved in experimental research on the role of flavours and odours in the regulation of feeding behavior. In 2004, he got the Wiley Award from the International Society for Developmental Psychobiology for his work on the early development of olfaction. He has published 200 papers, reviews and book chapters, and edited or co-edited three volumes: Smell in Infants and Children, 1997, Presses Universitaires de France, Paris (in French); Olfaction, Taste, and Cognition, 2003, Cambridge University Press, New York; Children facing Food, 2008, Presses Universitaires de France, Paris (in French).

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2nd Session Preventive aspects of food use Heiner Boeing German Institute of Human Nutrition Potsdam-Rehbrücke Department of Epidemiology Arthur-Scheunert-Allee 114-116 14558 Nuthetal, Germany Tel.: +49 (0)33200 88-710 Fax: +49 (0) 33200 88-721 Email: boeing@dife.de Prospective studies offer the unique opportunity to investigate simultaneously across many disease endpoints which of the foods and combination of foods are associated with risk. In prospective studies, normal subjects without diseases are invited to give information about lifestyle, allow medical examination, and give blood. To estimate habitual diet in the past, food use over the last year is requested. After this baseline examination, all study participants are followed for many years regarding the occurrence of incident diseases. In the EPIC-Potsdam Study, recruitment was conducted from 1994 to 1998, and 27,548 study participants from the city of Potsdam and surrounding area decided to join this study. The answered questionnaires about dietary habits and lifestyle were examined for anthropometry and blood pressure, and blood aliquots were stored in liquid nitrogen. In several waves, these study participants received questionnaires for update of lifestyle information and occurrence of diseases, such as type 2 diabetes, myocardial infarction, stroke, and cancer. In the EPIC-Potsdam Study, about 10 years of follow-up are now covered. In this time period, we observed about 1,000 cases of new type 2 diabetes and cancer, and about 250 cases of myocardial infarction and stroke. Several food groups are consistently related to risk in this and other prospective studies and are candidates for prevention: fruits and vegetables, wholemeal grains, and meat and meat products. Among beverages, coffee and alcoholic beverages are affecting risk. These food groups also appeared to be key factors when food patterns are formed and analysed. In the presentation, examples of the association between food use and risk of chronic diseases will be shown.

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Heiner Boeing Heiner Boeing, Ph.D. and MSPH, was born July 15, 1953 in a small village, located in Westphalia in the western part of Germany. He studied nutrition at the universities Kiel and Gießen, and started to work in the field of cancer epidemiology at the German Cancer Research Center in Heidelberg. He was one of the first being sent to the United States by a federal programme for training in epidemiology. With the two academic degrees in nutrition (Ph.D. 1985 in Gießen, Germany) and in epidemiology (Master of Science in Epidemiology from UCLA, USA) he was in an excellent position to develop nutritional epidemiology further. As post-doc at the German Cancer Research Center in Heidelberg, he was involved in the first steps to establish a large European cohort on cancer and nutrition. After having moved to the German Institute of Human Nutrition, Potsdam-Rehbrücke in 1993, he established the Potsdam part of the EPIC-Study with 27,500 study participants. Since 1996, he is heading the Department of Epidemiology. His major interest is devoted to the role of diet, anthropometry, and other lifestyle factors, such as physical activity, for risk of chronic diseases including type 2 diabetes, CVD, and cancer. One of his research directions is devoted to foods and particular to food patterns in relation to disease risk.

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Gene pyramiding breeding contributes world food supply Motoyuki Ashikari Bioscience and Biotechnology Center Nagoya University Food shortage is one of the most serious problems confronting humanity in the 21st century. FAO reports showed that 1.02 billion of the world’s 6.4 billion population is undernourished and most of them come from developing nations. Everyday, 25,000 people die of hunger and hunger-related causes, and 14,000 of them are children under the age of 5. Indeed, the World Food Program reported that greater than AIDS, malaria and tuberculosis combined, hunger and malnutrition are in fact the leading risks to health worldwide. How do we break through this? Plant research has the potential to alleviate the problem. Cereals such as rice, wheat and maize provide 50% of the caloric intake of humans worldwide. Since these crops are lifelines for humans, increasing crop production is one way to solve the problem. Once, in the 1960s, man already succeeded in averting a food crisis by breeding useful genes into rice and wheat. During that time, concerns that food production would not be able to meet the growing demand posed by the rapid increase in world population and reduction in lands utilized for agriculture were rampant. This led to vigorous efforts to develop high yielding rice and wheat varieties, which later led to the rice and wheat “green revolution”. Now, the world population is growing at an unprecedented rate of 1.4% annually. In 2050, it is expected to reach over 9 billion and exacerbate the problem on food shortage. If the world is to feed 9 billion by the next 40 years, it is necessary to increase grain production by 50%. For this to be done, it is important to identify genes that will drastically increase grain productivity and devise a breeding strategy that will successfully incorporate such genes into crops. In line with this, I identified genes for important agricultural traits, particularly for increasing grain productivity (1~4), and propose to incorporate these genes altogether in rice via gene pyramiding. Here I show the identification of genes regulating grain productivity and describe a breeding method using gene pyramiding to increase grain production for a 2nd green revolution. (1) Sasaki et al. Nature 2002. (2) Ashikari et al. Science 2005. (3) Hattori et al. Nature 2009. (4) Miura et al. unpublished.

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Motoyuki Ashikari Motoyuki Ashikari was born in 1969 in Japan. He graduated from the Agriculture Department of Kagoshima University with a BSc degree in Agriculture in 1993. He graduated from the Agriculture Department of Kyushu University with an MSc degree in Agriculture in 1995 and a Ph.D. in Agriculture later in 1999. He worked for one year as a Research Fellow of the Japan Society for the Promotion of Science in the National Institute of Agrobiological Resources. He was an Assistant Professor in the BioScience Center, Nagoya University from 2000-2003, an Associate Professor from 2004-2007, and has been a full Professor from 2007. He was awarded the ISPBM (The International Society for Plant Molecular Biology) Student Travel Award in1999, Young Scientist Award from Japan Breeding Society 2004, Nihon Nougaku Shinpo Award 2006, JSPS (Japan Society for the promotion of Science) PRIZE 2008 and Paper Award from Japan Breeding Society 2008.

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3rd Session Food philosophy - an ethical and a phenomenological approach Tadashi Ogawa (The University of Human Environments, Japan) Harald Lemke (Lueneburg University, Germany) Although food and eating are among the most important aspects of human life that everyone in the world is dealing with every day in various ways, academic philosophy started only recently to think about it. The intention of our talk will be to present two possible ways to philosophically approach the food world. The ethical approach conceptualizes a global understanding that embraces political, economical, environmental, and cultural implications of what and how we eat. The phenomenological approach focuses on the human experience of enjoying food. A close look brings to the fore those entities that constitute a beautiful meal.

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Tadashi Ogawa 1991 - 2008 Professor of Philosophy and Phenomenology at the Kyoto University. 2008 - 2010 President of the University of Human Environments, Okazaki-shi. Recently, Special Professor of University of Human Environments. He has written numerous publications particularly on phenomenology and cultural anthropology. Harald Lemke 2004 - 2006 JSPS Fellow, Graduate School of Global Human Environment, University Kyoto 2010 Visiting Professor at the University of Human Environments, Okazaki-shi Recently, Senior Lecturer at the Institute for Cultural Studies, University of Lueneburg. He has written numerous publications particularly on every day ethics and food philosophy.

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Alsace terroirs and wines Claude Sittler Sedimentary Geology, CNRS-University of Strasbourg

Why such numerous vine varieties in Alsace? and why wines produced only from one variety ? The originality of the Alsace vineyard is to be situated on very different soils : granites, sandstones,

volcanic rocks, shales, limestones, marls, clays, lying in close contact one to another. This is due to the geologic downthrow of the Rhine Graben, the most typical part of the Western European rift system of Tertiary age . 45 million years ago, the distensional rifting preserved the old Paleozoic shield on the Graben edges (granites and volcanic material), whereas inside the subsiding rift the Mesozoic (limestony) Cover of the shield was preserved and overlapped by the Tertiary fil1ing up of the trough.

So the Alsace vineyard lies on 3 categories of geologic terroirs , from the West to the East: (1) siliceous bedrocks alongside the Vosges mountains, (2) alkaline limestones on the tectonicaly hashed foot hills, (3) crumble mixture from the hinterland, alluvial and loess in the valley lowlands. But these bedrocks have been long worked by an overall environment. A Terroir is a geo-pedo-ecologic sequence: the various geologic nature of the rocks endured the pedologic weathering over million of years, surrounded by all ecologic factors (climate, relief) until today. Physical and chemical analyses of the soils components have been compared with the mineral nutrients each vine-variety needs physiologically. This is the first step for the best plant -soil adequation.

Now in the patchwork of Alsace geology terrains and soils, the object is to find out the best wineland-soil for a grape variety able to express a specific character in its wine : the Terroir taste. Among the whole constituents of a soil, 3 are essential and present everywhere : sand (quartz), limestone (chalk) and clay (silicates). Their respective proportion in a rock induces its soil physical (structure) and chemical (pH) characteristics. In the wine also, we notice 3 characteristic features: acidity, fullness-opulence and power-astringency. They melt proportionally in the final wine taste.

Now we superimpose the 3 soil constituents on the 3 wine characteristics to find out which type of soil gives its personality to the final savour, the native tang, le goût de terroir, of an Alsace wine.

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Claude Sittler

Claude SITILER studied Sciences and Biology at the University of Strasbourg and soon decided to specialize in Geology. He first got a position as assistant at the Geological Institute, Strasbourg, where he taught master students. His Research-Diploma (DES: Diplôme d'Etudes Supérieures), where he focused on the study of pollen grains found in sediments, made him a specialist as a palynologist. Therefore he was offered a position at the "Institut français du Pétrole" located in Paris, to built up the first french Pre-Quaternary palynology laboratory. The aim was to reconstruct fossil sedimentary environments : the whole vegetal organic matter giving indication and leading to oil formation . After several years of experience in industry, Claude Sittler moved back to Academic research at CNRS to work on his PhD project, obtained in 1965. He studied extensively the Tertiary Graben deposits (from the Mediterranean Sea up to the Oslo fjord) combining the biological/palynological data with those of the clay mineralogy, thus following his new scientific orientation. This permits to reconstitute past climates, sedimentary environments and sea level changes during Tertiary times.

In addition to his position as a Director of Research at CNRS, he actively participated during 8 years to the National Commissions of CNRS, besides beeing coordinator of different international projects, organisator of meetings, colloquiums and member of the Editorial Board of international journals.

As a hobby, since the 1980 International Geological Congress in France showing the soils of the wine regions, Claude Sittler responded to the demand of Alsatian vine-growers and did counseling on the nature of the soil best adapted to the vine-plant. As a consequence he became an expert at the lNAO (lnstitut National des Appellations d'Origine) and enjoys working on the relationship between geology, the grape-vines and the resulting wines.

In his career, C. Sittler has published 139 papers in international journals, as well as reviews and book chapters.

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4th Session Amazing potential of food to keep us healthy Makoto Shimizu The University of Tokyo, Japan

The average life-expectancy of Japanese has prolonged rapidly in the past several decades, reaching 86.1 for female and 79.3 for male in 2008. The increased number of aged people, however, results in increased incidence of so-called life-style related diseases (LSRD), which will increase medical expenses of the society and induce tightness of the national budget. The possibility of reducing the risk of LSRD by certain foods was therefore considered 30 years ago, and a big national research project on foods with physiologic functions was constructed by Japanese scientists under the sponsorship of Ministry of Education, Science and Culture. Duration of this project (1984~1995) produced the world’s first policy of legally permitting the commercialization of some functional foods. This is the birth of a distinct type of health food, termed “food for specified health use (FOSHU)”.

Since the first FOSHU products appeared in 1993, more than 900 products with 8 different categories of functions have been approved by the ministry, and the market size has expanded to about 600 billion euro. In addition to supplement-type products, a variety of “very food-type” products, including tea beverage, bread, rice, noodle, yogurt, sausage, fermented bean, chewing gum, and so on are available. Many activities to create new categories of FOSHU are also being made, in which foods to prevent allergy, to reinforce body defense, to fight fatigue, and to improve skin conditions, are being investigated. Living healthy with the evidence-based foods, such as FOSHU, must be a desire of public. However, many problems that may impede the development and usage of functional foods have been recently pointed out. For example, researchers are struggling to prove the physiological functions of food, which are much milder than drugs and difficult to estimate the value. Industries are suffering from very strict examination by the governmental committee for FOSHU candidates. Consumers are confused by many similar products in the market, and cannot judge which is good. Medical doctors are worrying that usage of functional food may interfere with the proper medical treatment. Although many of these problems are beyond the field of basic food science, more detailed studies on food substances and their functions must be helpful to solve some of the problems.

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Makoto Shimizu, Ph.D. 1949 Born in Tokyo, Japan

1977 Received Ph.D. degree in Agricultural & Biological Chemistry from The University of Tokyo

1978- Research Associate, Department of Agricultural & Biological Chemistry, The University of Tokyo

1986- Research associate, Department of Food Science, The University of British Columbia, Canada.

1990- Associate professor, Department of Food Science, University of Shizuoka, Japan

1993- Associate professor, Department of Agricultural & Biological Chemistry, The University of Tokyo

1996- Professor, Department of Applied Biological Chemistry, The University of Tokyo (Laboratory of Food Chemistry)

MAJOR RESEARCH AREA - Regulation of intestinal epithelial cell functions by food factors - Evaluation of food functions and safety by using cell culture systems - Biochemistry of food proteins/peptides MAJOR SCHOLARLY AND PROFESSIONAL ACTIVITIES - Member, Science Council of Japan, 2003-present - Head, International Union of Nutritional Sciences-Japan Adhering Body, 2003-present. - President, Japanese Association for Animal Cell Technology, 2007-present. - Committee Chair, Japanese Association for Food Immunology, 2004-present - Editor-in-Chief, Japanese Society of Nutrition and Food Science, 2008- - Director, Japan Society for Bioscience, Biotechnology and Biochemistry, 1995-2003, 2005-2007. - Program officer, JSPS Research Center on Science System, 2003-2006 (e-mail address: ams316@mail.ecc.u-tokyo.ac.jp)

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Molecular gastronomy and "note by note cookery " Hervé This Groupe de Gastronomie moléculaire, INRA/AgroParisTech et Fondation Science & Culture Alimentaire (Académie des sciences) In collaboration with Hubert Maetz, Hostellerie du Rosenmeer and Aline Kuentz, Cuisine Aptitude

In 1988, the scientific discipline called Molecular Gastronomy was created by the late Nicholas Kurti (former professor of Physics at Oxford) and by myself as a part of food science, because traditional food science had drifted toward the science of raw food ingredients, or toward the technological study of industrial food processes. Culinary transformations were neglected, as well as phenomena occurring during these transformations, and chemistry books on food chemistry in particular, or on food science in general, neglected daily culinary processes and phenomena.

Molecular Gastronomy, now being more than 20 years old, is developing in many countries, and its scientific program is clearer since it was recognized that the initial objectives were mixing science, technology and communication. Its many applications are of two kinds. First there are technology applications, for restaurants, homes or even for the food industry: Molecular Gastronomy led to “Molecular Cooking”, a trend now developing in most countries and that could be defined as a way of cooking by using “new” tools, ingredients and methods. In a ranking by a British culinary magazine, the three “top chefs” of the world are close to Molecular Cooking. Secondly, there are educational applications of Molecular Gastronomy: new insights into the culinary processes led to new culinary curricula for chefs, in many countries.

Within the scientific field of Molecular Gastronomy, conceptual tools were developed in order to make the necessary studies, with more emphasis on two important parts of recipes: culinary definition and culinary precisions (including old wives tales, methods, tips, proverbs…). The main objective of Molecular Gastronomy is of course the discovery of new phenomena and new mechanisms, as for any science. And this is why culinary precisions are so important: cooks of the past could see, without any possibility for interpretation, phenomena that await scientific studies (for French cuisine only, more than 25,000 culinary precisions have been collected since 1980).

As the chemical study of culinary transformations is taking advantage of studies done by food chemists, the study of the organization of dishes was improved by the introduction of a formalism called CDS/NPOS (complex disperse systems/non periodical organization of space). This formalism proved to be useful for the study of sauces, for example, but it is also useful for the description of the physical structure of dishes. Hervé This. Molecular Gastronomy, a chemical look to cooking. Accounts of Chemical Research, May 2009, vol 42, N°5, pp. 575-583, Published on the Web 05/19/2009 www.pubs.acs.org/acr, doi10.1021/ar8002078.

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Hervé This Date of birth : 5 june 1955 in Suresnes (France) Nationality : France Professional Adresse : AgroParisTech, UMR 214 IAQA,

16, rue Claude Bernard, 75005 PARIS. Tel : 01-44-08-72-90 Fax : 01-44-08-16-53 Email : herve.this@paris.inra.fr

Cursus professionnel (2007 - ) Directeur de l’Equipe INRA de gastronomie molécualire dans l’UMR 214

INRA/AgroParisTech « IAQA » (2006 - ) Directeur scientifique de la Fondation Science & Culture Alimentaire (Académie

des sciences) (1998 - 2000) Rédacteur en chef Revue Pour la Science (1995 - 2001) Directeur scientifique d’Archimède (Arte) et Pi=3.14… (France 5) (1995 - 2007) Directeur de l’Équipe Gastronomie moléculaire dans le Laboratoire de chimie des

interactions moléculaires (Pr Jean-Marie Lehn)

Titres universitaires ・Qualification au titre de Professeur des Universités, CNU Section 31 (January 2007) ・Habilitation à Diriger des Recherches, Université Paris Sud, 2000, "Physico-Chimie des Matériaux" ・Doctorat, Université Paris VI, 1995 : "La gastronomie moléculaire et physique" ・Diplôme d'Etudes Approfondies de Physico-Chimie des Matériaux, Université Paris VI, 1980 ・Diplôme d’ingénieur de l’Ecole supérieure de physique et de chimie industrielles de Paris (ESPCI),

1980 Hubert Maetz Chef of Hostellerie du Rosenmeer, 67560 Rosheim (Michelin ＊) Next President of "Étoiles d’Alsace"

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JSPS Strasbourg Office Maison universitaire France-Japon

42a, avenue de la Forêt-Noire 67000 Strasbourg, FRANCE

Tel:+33(0)3 68 85 20 17 Fax:+33(0)3 68 85 20 14 jsps@japon.u-strasbg.fr http://jsps.u-strasbg.fr