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Seeing Japan through the journey of Umami and “Washoku”

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This session will share the secret of how dashi & umami were discovered and the role of Washoku in a healthy life.

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Why is Japanese food tasty and healthy?

Ana San Gabriel (Assoc. General Manager, Ajinomoto Co., Inc.) will share the secret, explaining how dashi and umami were discovered in Japan and the role of the Japanese Traditional diet (Washoku) in healthy and sustainable dietary patterns.

Until June 2010, Ans San Gabriel was a senior researcher of the Physiology & Nutrition Group at the Institute of Life Science of Ajinomoto Co, Inc., Kawasaki where she worked as a researcher since 1997. During this period, she investigated the expression and function of amino acid receptors in the stomach. From 2010 she became manager at the Public Communications Department. A graduate of the Veterinary School of La Universidad Autonoma de Barcelona, she received a Masters in Nutrition from the Pennsylvania State University

Dr San Gabriel’s research interests include the study of the umami taste, and the taste of other non-protein amino acids, the molecular mechanisms involved in their sensing, and their multiple functions of umami substances in food and the gastrointestinal tract (gut chemical sensing).

She is also a founding member of the Association of Spanish Scientist in Japan (ACE Japon) and Scientific Affairs Representative of the Non-profit organization Umami Information Center and the International Glutamate Information Service.

She has been invited as speaker to many international scientific conferences and special lectures about chemical sensing.

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