On November 6, 2025, the 4th Sakeology Seminar in FY2025, “Research on Food Preferences and Health Functionality,” was held. AKAZAWA Takashi, Ph.D., Assistant Professor of the Faculty of Agriculture and a Faculty Member of the Sakeology Center, gave a lecture on his research.
Dr. Akazawa presented his research showing that polyphenols derived from olive leaves, an industrial byproduct, can increase the hardness of egg white gels threefold, and that oleacein is the active compound responsible for this effect.
He also introduced the potential for research on the taste and pairing evaluations using dynamic sensory evaluation, which measures changes in sensory perception during meals.

The 6th Sakeology Seminar in FY2025 is scheduled for January 2026.
*The Sakeology Seminar is open to the faculty members and staff of Niigata University