A new book, Rice, its functional foods and the development of novel utilization and advanced processing technology of rice (supervised by OHTSUBO Ken-ichi, Ph.D., Specially Appointed Professor, Faculty of Applied Life Sciences, Department of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences), in which the following faculty members of Sakeology Center write subsections, was published by Technosystem Co., Ltd. on March 6, 2022.
Please take a look.

Chapter 3, Section 8, Subsection 3, “Interaction between rice cultivation and sake brewing”
MIYAMOTO Takuji, Ph.D., Specially Appointed Assistant Professor of Sakeology Center

Chapter 4, Section 3, Subsection 1, “Quality characteristics of poultry meat utilizing rice grain for animal feed”
FUJIMURA Shinobu, Ph.D, Professor of the Faculty of Agriculture, Cooperating Faculty Member of Sakeology Center

Chapter 4, Section 4, Subsection 2, “Application of rice bran-derived peptides in skin care”
OCHIAI Akihito, Ph.D., Associate Professor of the Faculty of Engineering, Cooperating Faculty Member of Sakeology Center;　　et al.

Chapter 5, Section 1, Subsection 3, “Development of  high temperature tolerant rice”
MITSUI Toshiaki, Ph.D., Professor of the Faculty of Agriculture, Cooperating Faculty Members of Sakeology Center

*The linked page is only in Japanese