Toyo College of Food Technology, Japan
Title: Functional and nutritional properties of buckwheat, quinoa and adlay as pseudo-cereals improve life-style related diseases
Dr. Naofumi Morita is currently a member of the (Trustee of) Toyo College of Food Technology after his retirement of Osaka Prefecture University. He is a former president of the Japanese Society for Cereal Scientists, and now is vice president of the Bread Society of Japan. His specializations are in Cereal Chemistry and Food Processing. Furthermore, he is vice chief director of NPO for Patentability-based Practical Application of Wheat & Barley. He is now interested in developing barley flour substituted bread in Japan, because barley flour contains enough amounts of dietary fiber and beta-glucan for our health benefit.