FAMIC has as its mission:
•To ensure the quality and safety of fertilizer, agricultural chemicals, animal feed and feed additives and soil improvement materials, and
•To improve the quality and labeling of agricultural forestry and fishery products, by conducting inspections at various stages of food chain.

As an incorporated administrative agency:
•FAMIC undertakes its tasks in line with a 5-year strategic plan developed by the Minister of Agriculture, Forestry and Fisheries.
•FAMIC′s performance is evaluated annually by the Evaluation Committees of the Ministry of Agriculture, Forestry and Fisheries (MAFF) and Ministry of Internal Affairs and Communications.

To improve the quality of agricultural products and to rationalize production and consumption, the Minister of Agriculture, Forestry and Fisheries, in accordance with the JAS Law, sets JAS standards for foods and wood products for quality purposes. Agricultural products that meet these standards are entitled to have a JAS label. FAMIC develops new analytical methods and validate JAS analytical methods, while JAS standards are revised.

FAMIC purchases food samples from the market for laboratory analysis to assure proper labeling of food, e.g.:
  •Geographic origin of production;
  •Types of ingredients used (species and breed varieties of animals or plants) ;
  •Proportion of ingredients used (buckwheat flour vs. wheat flour in buck wheat noodles) ;
  •Absence of genetically modified organisms.
Should any doubt arise as a result of laboratory analysis, FAMIC conducts on-site inspections of manufacturers with MAFF officials., FAMIC, for example, use simultaneous measurement of multi-element by ICP-MS or ICP-AES to verify the geographic origin of agricultural products, and DNA sequence analysis using PCR techniques to identify different species.

For development of analysis methods, FAMIC is involved in research to develop and improve methods used for analysis of food in order to identify geographic origin, different species, proportion of ingredients used, etc, in collaboration with other research institutes, such as national institutes, universities.
Today, we present three researches which are conducted by FAMIC.

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  本研究は「親子で行う調理習慣が子どもの認知機能に良い影響を与える」ということを実証する目的で行った。
  研究方法として, 親子調理による生活介入実験, ならびに近赤外線計測装置による親子調理中の脳活動の計測実験を行った。生活介入実験では, 29組の小学生とその親を, 介入群 (子ども16人, 平均年齢8. 9歳) と対照群 (子ども13人, 平均年齢8. 8歳) の二組に分け, 介入群に対して3ヶ月にわたり, 調理習慣導入のための生活介入を行った。介入前後の脳機能検査は, 8種の検査から構成した。脳機能検査の得点の変化についてpaired t-testを用いて統計的検定を行い, さらに前後の変化値の群間差の統計決定として, 検査ごとに分散分析を行った。計測実験では, 被験者である8人の子ども (平均年齢10. 3歳) は, 背外側前頭前野をカバーする頭部にプローブを装着し, ガスコンロを使ってホットケーキを焼き, 盛り付けるという調理中の脳活動の計測を行った。
  その結果, 生活介入実験では, 調理の生活介入を行った子どもで, 概念課題において明らかに有意に検査値の上昇がみられた。さらに概念課題, 二次元回転課題の変化値の群間差に統計的な有意差が認められた。計測実験では, ホットケーキを焼く, 盛り付けるという各手順において, 全ての被験者の左右の大脳半球の背外側前頭前野の活性化が確認された。本研究では, 親子で行う調理習慣が子どもの認知機能に良い影響を与えることが実証された。
  従来の知見や脳科学の先行研究, 本研究結果から, 親子で行う調理が子どものさまざまな脳機能を発達させる可能性があらためて示唆されたといえる。

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  This research intends to present a measure to increase vegetable consumption by evaluating the difference in vegetable consumption awareness between young and middle to elderly aged groups by a questionnaire survey. Survey data was analyzed through factor and image analyses, e.g., the SD method. The result of the analysis showed that both groups were aware that vegetables are essential in diets and beneficial to health. Different responses were obtained for other parameters such as consumer benefit, image, and expectations from each group. Young respondents were less reluctant toward processed vegetables, expected results in their physical appearances, and anticipated immediate effects. On the other hand, middle to elderly aged respondents had a good image of fresh vegetables but not processed vegetables. These respondents expected health benefits and prevention of current and future diseases because of vegetable consumption. Therefore, to increase vegetable consumption, it is critical to identify measures that consider the difference in awareness between different age groups.

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  “Malt mizuame (millet jelly)” is a traditional food that has long been produced in the Minamiaizu region of Fukushima Prefecture. In the present study, we investigated the characteristics of the method used in this region for making malt mizuame and the sweet components. Following are our findings:
  In the Minamiaizu region, the unique customs of ameyobi or ameyobare are associated with malt mizuame;these customs were thought to have developed due to the mild sweetness and functionality of mizuame.
  During the saccharification process in the making of malt mizuame,steps are taken to maximize the saccharifiability of malt to starch.We identify these processes as an important way to reduce the amount of time required for saccharification.

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目的 : 運動習慣を有しない健常若年日本人女性において, 脂質代謝と抗酸化能に対する有酸素運動トレーニングの効果を検討した。
方法 : 運動習慣を有しない健常若年日本人女性で, 正常体重 (BMI18. 5以上, 25未満), 正常月経周期, アポリポ蛋白質E 3/3型の8名を対象に, トレッドミルで最大酸素摂取量の約50%に相当する30分間の歩行運動を週5回, 4週間行った。OFTTクリーム (上毛食品, 体重1kg当たり1g) を用いて, トレーニング前と後 (最後の運動の約24時間後) に経口脂肪負荷試験を実施した。脂肪負荷前 (0時間), 負荷後1・2・４・6時間後に静脈から採血し, トリグリセライド (TG), アポリポ蛋白質B-48, グルコース, インスリン等を測定した。また, 抗酸化能に対する効果をみる目的で, トレーニング前後における血漿8-epi-prostaglandin F_2α (8-epiPGF_2α) 等を測定した。
結果 : 血清TG濃度の曲線下増加面積 (IAUC) と血漿8-epiPGF_2α濃度は, トレーニング前に比べて, トレーニング後には有意に減少した。
結論 : 中等度の有酸素運動 (最大酸素摂取量の約50%, 30分) トレーニングは, 運動習慣を有しない健常若年日本人女性において, 食後脂質代謝 (IAUC-TGの減少) と抗酸化能 (8-epiPGF_2αの低下) を改善した。

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  The materials to take in iodine properly from diets were created with the use of the Tables 2010. The study proved that a large amount of Iodine is taken in from soup stock made from tangle: iodine of 12,300μg in 150g of one intake of tangle as a guide. Algae as standard food in Japan contains iodine most specifically and animal food does it next to algae except for meat while vegetable food does little except for algae and processed food. Food experts can grasp and analyze the actual condition regarding amount of intake of iodine from food and diets with the tables 1 to 5 made in this study, as a result of which guidance and plan about diets can be carried out easily. These tables are expected to be utilized properly depending on the intended use.

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  The change in the radical-scavenging ability while cooking curry and rice using commercial Roux of different oil and fat contents was examined. The peroxyl radical-scavenging activities in a water-and lipo-soluble environment were measured by the azo compound-cheluminescence methods.
  In the lipo-soluble environment, the scavenging activity of Roux with a half content of oils and fats was significantly higher compared that of the standard Roux. Under both environments, the radical-scavenging activity of curry (Roux combined vegetables and meats) using Roux with a half content of oils and fats was higher than that of curry using the standard Roux. We considered that various lipo-soluble spices contained in the Roux with the half content of oils and fats were difficult to extract and not affected by heating. Curry soup using Roux with a half content of oils and fats seems to be a functional cuisine low in calories and having antioxidative ability. We present the assessment system of the antioxidative ability using the same radical and principle of detection in a water- and lipo-soluble environment, which is able to assess the ability of food and meals corresponding to their environment.

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  The purpose of this study is to examine the difference between ideal and real on dietary habits and the relationships between actual dietary habits and usual health behavior. In this study, male high-school students (N=267) zcompleted questionnaires regarding their present dietary habits, ideal dietary habits, and usual health behavior.
  The major findings were as follows: Life style of “whole family eating together” was positively associated with all factors of health behaviors.
  Overall, it was thus inferred that the custom of “whole family eating together” had a effect on a maintaining students′ health. There was a tangible difference between the actual life style of eating and ideal life style of eating except “whole family eating together”.
Key words; actual life style of eating, ideal life style of eating, health behavior, male high school students.assess the ability of food and meals corresponding to their environment.

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  To clarify the food value and physiological functions of carrot leaves, which are normally discarded, we measured the polyphenols in carrot leaves and their DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, and further studied their effect on serum lipids in rats on a high cholesterol diet.
   Carrot leaves contain protein, lipids, ash, total vitamin C and alimentary fiber at levels greater than the roots. The polyphenol contents were the highest in the boiled leaves. DPPH radical-scavenging activity was higher in the leaves than in the roots. There was no difference between any of the groups with regard to the various measured values in rat serum, but the total serum cholesterol and serum phospholipids were lower in the group receiving the leaves and roots than in the group receiving a high cholesterol diet. The ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging activity showed a high value in the group receiving the roots.
   These results suggested that carrot leaves have just as much nutritional value as the roots, and since they are a food item with a physiological activity, they can be effectively used instead of being discarded.

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  We studied the effects of the egg yolk phospholipids (EggPL) with 10% added ethanol on the serum and liver lipid concentrations, and main fatty acids in the liver of rats. Rats were fed a diet containing Lard, EggPL, Lard+ethanol or EggPL+ethanol for 3 weeks.The control group was the Lard group. The concentration of serum phospholipid decreased in the EggPL group compared to the control group. The concentration of total serum cholesterol and triglyceride indicated a tendency to decrease in the EggPL group compared to the control group. The concentration of total liver cholesterol decreased in the EggPL group compared to the control group, but no significant difference was observed between the Lard+Ethanol group and the EggPL+Ethanol group. The concentrations of the liver triglyceride that decreased in the EggPL group were lower than those in the control group, and those in the EggPL+ethanol group were lower than those in the Lard+ethanol group. The concentrations of fatty acids in the liver were found to decrease in C16:0 and to increase in C18:2. These results suggested that the ethanol diets containing the EggPL appear to effectively decrease the concentration of serum and liver lipids. The egg yolk phospholipids, similar to the soybean phospholipids, were expected to prevent dyslipidemia and a fatty liver.

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  Greek culture has had an enduring influence on the West⁄Western countries. There is an abundance of studies on ancient Greek language as well as philosophy and arts. However, there is comparatively very little reported on the topic of food culture, especially those related to the traditionally celebrated annual events. Therefore, we examined the Greek Orthodox Δωδεκαη´μερο to study the celebratory food culture among the people living in urban areas and in rural provinces of Greece.
   The outcome of this study pointed out the following. In the urban areas there is a weakening of observances of traditional customs. This is likely due to diversification of life-style tends to change people′s sense of values. On the other hand, in the rural province, a traditional celebratory food,Kοτο´σουπα, has always been cooked for annual events. It became evident that food culture is influenced by the natural setting as well as by the religious environment that surround various groups of people.

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