The event was opened by Nodir Karimov, Vice-Rector for International Affairs at the university, and Kenji Hirata, Ambassador Extraordinary and Plenipotentiary of Japan to the Republic of Uzbekistan.\u00a0The programme featured presentations on food science, traditional food culture, and healthy nutrition. In particular, Professor Jiro Nakayama of the Faculty of Agriculture at Kyushu University delivered a lecture entitled \u201cGut Bacteria and Traditional Asian Foods,\u201d<\/strong> while Shin\u2019ichi Okoshi, Executive Vice President of the University of Tokyo and Professor of Chemistry, presented a lecture entitled \u201cKikunae Ikeda and the History of Umami.\u201d<\/strong><\/p>\n In addition, Ana San Gabriel, a quality assurance specialist at Ajinomoto and Executive Director of the Umami Information Center (UIC), delivered a presentation entitled \u201cMSG Safety and Reducing Salt Intake.\u201d\u00a0<\/strong>Nurmat Atabekov, Acting First Deputy Chairman of the Committee for Sanitary and Epidemiological Welfare and Public Health, and Yoshiteru Masai, Chairman of the Japan Umami Seasoning Manufacturers Association, also addressed the event.<\/p>\n The event contributed to strengthening TSUOS\u2019s academic and scientific cooperation with Japanese universities and organizations, expanding opportunities for international exchange of experience among faculty members and students, and promoting the scientific study of Japanese cuisine and food culture.<\/p>\n![\"\"](\"https:\/\/tsuos.uz\/wp-content\/uploads\/2026\/10\/2Y4A2473.jpg\")
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