Posts Tagged: ASIA

An Interview with Distinguished Researcher Yuhki Yanase

An Interview with Distinguished Researcher Yuhki Yanase

On February 1, 2013, Hiroshima University established two new programs: the “Distinguished Professors” (DP) program and the “Distinguished Researchers” (DR) program. Individuals who are part of these programs are recognized as senior and junior faculty members respectively, who are engaged in extraordinarily distinguished research activities. What is your name and specialty? My name is Yuhki Yanase. I belong the Department of Dermatology, and focus on skin disorders. My main focus is on biosensors – I develop optical biosensors that detects when cells have been triggered by an allergic reaction. Are allergies becoming more common? The number of patients with allergies is increasing because the world is cleaner! So, we are… Read more

An interview with Distinguished Researcher Kazuyoshi Ukena

An interview with Distinguished Researcher Kazuyoshi Ukena

 On February 1, 2013, Hiroshima University established two new programs: the “Distinguished Professors” (DP) program and the “Distinguished Researchers” (DR) program. Individuals who are part of these programs are recognized as senior and junior faculty members respectively, who are engaged in extraordinarily distinguished research activities.  Can you introduce yourself please? My name is Kazuyoshi Ukena, my specialty in neuroendocrinology – I focus on hormones in the brain. What are you working on now? I’m investigating never before documented neuropeptides. Neuropeptides are proteins used by neuronal cells to pass signals from one to another. I have recently found a new one in the hypothalamus, the brain control center, and we have… Read more

Gluten free rice-flour bread could revolutionize global bread production

Gluten free rice-flour bread could revolutionize global bread production

100% natural, 100% gluten free – get ready for the battle of the grain.  Hiroshima University researchers have resolved the science behind a new bread-baking recipe. The method for making gluten-free bread, developed by Japan’s National Agriculture and Food Research Organization, NARO – uses rice-flour to produce bread with a similar consistency and volume to traditional wheat-flour loaves. While rice-flour breads are not new, up until now their consistencies have either lacked the familiar bubble structure and volume found in wheat-flour bread – or this bubble structure has been artificially induced through additives. This new rice bread is 100% natural, and importantly has a similar consistency expected by consumers used… Read more