Professor Yoshiaki Miyashita of Meiji University's School of Integrated Mathematics and Project Associate Professor Hiromi Nakamura of the University of Tokyo Graduate School of Interdisciplinary Information Studies have been selected to receive the 2023 Ig Nobel Prize in Nutrition, which is given to unique and thought-provoking research.This is the 17th year in a row that a Japanese researcher has received the Ig Nobel Prize, which was recognized for their research on altering taste by passing an electric current through chopsticks and straws.
The Ig Nobel Prize was established in 1991 by Mark Abrahams, editor of the scientific humor magazine Annals of Improbable Research. Awarded for "research that makes people laugh and think."Like the Nobel Prize, there are multiple categories, and each year the award is selected from among more than 5000 studies and achievements, and the award is presented by a Nobel Prize winner. The 2023 award ceremony was held online on September 9th.
Professor Miyashita and Specially Appointed Associate Professor Nakamura, who was enrolled in the doctoral course at Meiji University's Graduate School at the time of their research, focused on the fact that the sense of taste changes when stimulated by an electric current, and decided to run an electric current through tableware in order to have this effect when eating. was invented.In 2011, he published a paper after discovering that when food and drinks are brought to the mouth with chopsticks or straws that carry a weak electric current, they taste salty or have a metallic taste.This paper has received many citations in the 10 years since its publication, and was awarded the Lasting Impact Award in 2021 for its great impact on researchers.
Professor Miyashita commented, ``Since then, new technology related to taste has developed in many fields and has reached the point of social implementation.I believe that this award reflects our hopes for such expansion, and I would like to continue to promote my research.'' did.
In addition to ``electric taste'', Professor Miyashita has other ideas such as ``changing white wine to taste like red wine,'' ``changing the taste of cacao from a different (higher quality) region,'' and ``allowing people to safely experience the taste of poisonous mushrooms.'' The company has developed many taste media technologies, including ``enabling people with shellfish allergies to enjoy the taste of crab safely.'' At an international academic conference to be held at the end of October 2023, he plans to present ``How to enjoy garlic without causing bad breath.''
