Associate Professor Shigeru Katayama won the Young Food Scientist Award for Best Presentation (Oral Presentation Division) at the 21st Japanese Society of Food Chemistry General Conference, which was held from May 20 to 22, 2015 at Tokyo Big Sight (Koto-ku, Tokyo). Associate Professor Katayama discovered that soy peptide, a kind of functional ingredient, possesses a beneficial effect on brain function. This research was praised for having provided new insights into the development of functional foods with anti-aging properties.

Associate Professor Katayama won the award for the following presentation.
“Neuroprotective Effects of Soy Peptide and Elucidation of Underlying Mechanism”