Collaboration between Ajinomoto and ASEAN countries
based on umami research activities
Kumiko Ninomiya, Ph.D. Corporate Fellow
Global Umami Communications Ajinomoto Co., Inc.
40th Year of ASEAN-Japan Friendship and cooperation Symposium on Human Resource Development
In Food-related Area through Partnership with ASEAN Universities January 21st 2014 Indonesia Jakarta
An attentive taster will find out something common in the complicated taste of asparagus, tomatoes, cheese and meat, which is quite peculiar and cannot be classed under any of the well defined four taste qualities, sweet, sour, salty and bitter. (Prof. K. Ikeda’s presentation at the 8th Int’l Congress of Applied Chemistry, Chicago, 1912)
1908: Discovery of umami The Fifth Basic Taste
1909: AJI-NO-MOTO was sold as the first umami seasoning in the world.
1908 Company founded 1910 AJI-NO-MOTO® exported to Taiwan 1917 The New York office was established
The countries and areas selling Ajinomoto Group products now exceed 130. 105 Factories in 17 countries 9 in Europe/Africa, 11 in America, 85 in Asia including Japan
More than 27,500 employees in 26 countries
More than 1,700 people/200 Ph.D. North and South America, Europe, Russia, Southeast Asia, China and Japan Ajinomoto is said to be an unrivaled food company driven by technology
1908 Company founded 1910 AJI-NO-MOTO® exported to Taiwan 1917 The New York office was established 1958 Ajinomoto Philippines Corporation 1960 Ajinomoto Company (Thailand) Ltd. 1961 Ajinomoto (Malaysia) Berhad 1969 P. T. Ajinomoto Indonesia 1973 Ajinomoto (Singapore) Private Ltd. 1991 Ajinomoto Vietnam Co., Ltd. Established 1997 Myanmar Ajinomoto Industry Co., Ltd. 2009 Ajinomoto (Cambodia) Co., Ltd. 2011 Ajinomoto Bangladesh Ltd.
History of major business development in Southeast Asia More than 50 years business history
ASEAN Business in Total = Sales: 198 billion JPY (FY2012 Result / consolidated companies only)
Consumer Food Business Development in ASEAN
To contribute to “Life” “Food” and “Health” globally, the Ajinomoto Croup’s R & D seeks Higher added-value, centered around the research of amino acids, exercising wisdom and strength to Charge the future. Value – Innovator : to the Height of Amino Acids.
Aim to be a group of companies that contributes to human health globally
Interdisciplinary research activities on glutamate
Food chemistry, Physiology, Nutrition, Sensory science, etc.
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1979 The 1st international Symposium on Glutamate (Italy) 1982 Society for Research on Umami Taste was established (Japan) 1985 The 1st International Symposium on Umami (Hawaii) 1990 The 2nd International Symposium on Umami (Italy) 1998 The 2nd International Symposium on Glutamate (Italy) 2008 The 3red International Symposium on Glutamate (Japan) 100th Anniversary Symposium of Umami Discovery
1956 Central Research Lab. was established in Japan
Expansion of world research interests on umami, glutamate and MSG
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●Umami in Thai Foods ●ASEAN Taste Research Center Umami and Oral care
Hanoi Medical Univ. National Institute of Nutrition
● Epidemiological study （Obesity, High Blood Pressure） ● Leadership for Nutrition System
National Children’s Hospital in Phnom Penh
Umami researches
-More than 20 public universities and colleges -More than 10 private universites - More than 10 hospitals -Major national institutes
Jap. Assoc. for -Dietetics - Study on Taste and Smell
- Physiology
- Pharmacological Sciences
- Pharmaceutical Studies
- Food and Nutrition
など
Progress of umami researches in ASEAN countries
Wide and global network with researchers and research organizations
Academia
Research organizations
http://www.chula.ac.th/cuen/index.hthttp://www.nphcambodia.org/wp-content/uploads/2010/02/korebuild1.jpg
Collaboration with HMU Nutrition System in Vietnam
MOHA: Ministry of Home Affairs MOH: Ministry of Health MOET: Ministry of Education and Training NIN: National institute of Nutrition JMU: Jumonji University HMU: Hanoi Medical University IPMPH: Institute for preventive medicine and public health VINUTAS: Vietnam Nutrition Association AJI: Ajinomoto Co., Inc. AVN: Ajinomoto Vietnam Co., Ltd.
Organizations involved in our project
Our activities to start this project
2010 Exchange information on the system to educate registered dietitians in Japan
2011 Symposium on the educational system for the registered dietitians in Hanoi
2012 Agreement among HMU, NIN, Vietnam Ajinomoto and Ajinomoto Co., Inc.
2012 Ajinomoto Co., Inc. donated Laboratory of Nutrition and Dietetics in Hanoi Medical Univ.
To have collaborative researches on food and nutrition To have human resources of lecturers on food and nutrition
2012 Nutrition bachelor course of HMU was approved by Vietnam Ministry of Education and Training (MOET).
2013 The Nutritional Bachelor course opened
Establishment nutritional education system
Nutritional education
system
Nutritional License system
Several Jobs
Sensory Science for Better Nutrition Unit at the
Mahidol Univ. in Thailand
Institute of Nutrition, Mahidol University
Sensory Science for Better Nutrition The first specialized research division (M. Sc.)
supported by Ajinomoto
Lecturers from Japan, Australia and Thailand
Thai Nutrition Society Thai Dietetic Association
Nutrition Association of Thailand
Hospitals, School lunch, public health center, tec.
Academia Scientists, researchers, etc.
Jan. 15, 2014
Distinct preferences for foods with certain flavours, unhealthy eating behaviours and impaired sensory perception can all have negative impacts on health and Quality of life. Interaction between the food we eat and human sensory perception Find effective ways to help patients and the elderly improve their nutrition
Sensory science can help enhance quality of life
New Mahidol unit to focus on sensory science
http://www.bangkokpost.com/
A series of umami lecture at STPB Bandung, Indonesia EXPLORE THE WONDERS OF UMAMI
STPB, Bandung Institute of Tourism
1. Umami in Japanese cuisine/cooking demo 2. Umami in Indonesian cuisine/cooking demo 3. What is umami/lecture 4. Essay contest 5. Cooking competition Ajinomoto provided scholarship for the best 5 students, kitchen development aid and lecturer development aid.
