3例の食品の腐敗・変敗事故事例の発生原因を調査し, 再発防止について考察した.事例1のタイ産冷凍モンゴウイカが黄変した原因は, 漁船の衛生管理や保管・加工での温度管理の不備により, 汚染したPseudomonas sp.が増殖し, 黄色色素を産生した結果であった.事例2のの凝固では, Flavobacterium sp.またはその近縁菌が原因菌であった.本菌の汚染原因は, 充填機械の保守管理の不備であった.事例3の包装生切餅の加熱による褐変の原因菌はEnterobacteriaceaeであり, 工場の設備構造の欠陥により工場周辺環境から.Enterobacteriaceaeが工場内に侵入し, それが製品を汚染したものと推定された.
以上の3事例は, いずれも一般的衛生管理要件が不十分であった事例であり, 今後HACCP管理の概念を導入する際にはまず「一般的衛生管理プログラム」は, 確保しておかなければならない要件である.

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核磁気共鳴（NMR）は原子核のスピンが静磁場の軸まわりに歳差運動するときの回転速度（ラーモア周波数）を測定することができる。この周波数はいわば原子核ひとつひとつを区別するために付けられた名札のような働きをするため，NMRは原子分解能をもつ分光器といえる。低分子においては非常に高い感度を示すため，同じように見える複数の飲み物でも，その中に含まれている成分の違いを言い当てることができる。

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Simple quantitative method of the hydrogen peroxide (H₂O₂) involved in food was examined using polyphenol sensor PA-20. 1. Extraction conditions: pH2.5 and 0.05% sodium azide were the suitable condition for the extraction from solid sample. 2. Sensor performance: The minimum quantitative value of a solid sample was 0.5μg/g, and that of liquid sample was 0.2μg/g. The recovery rates in five samples, of herring-roe etc were 65.2-92.0%. The analysis time required for a sample was about 40 minutes (30 minutes for pretreatment, and 10 minutes for measurement). A disposable sensor enabled to measure at least 30 samples. 3. The remaining H₂O₂ in commercial food : The remaining H₂O₂ of shirasuboshi, udon, herring-roe, pike-conger, milk, and coffee cream was investigated by polyphenol sensor PA-20. The obtained value was similar to that by the oxygen electrode method.

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We investigated effects of coffee cue presentation on desire for coffee and cognitive performance. The 2 (cue and no-cue)×2 (instruction: reward and no-reward) between-subjects design was used. The smell and sight of coffee were presented in the cue condition, but not in the no-cue condition. The participants in the reward condition were instructed that they would obtain coffee after the behavioral task and the amount of coffee depended on their performance of the task. The participants in the no-reward condition were instructed to perform as many tasks as possible. The dependent variable was performance of the behavioral task and subjective desire for coffee. In the task, the participants were asked to find vowels among letters printed on task sheets. As a result, the participants in the cue condition found more vowels than those in the no-cue condition, in both instruction conditions. There was no difference in subjective rating between any conditions. These results suggest that the coffee cue may enhance cognitive performance rather than desire for coffee.

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The flow around ship models were visualized by using condense milk technique in a circulating water channel. The process of generating of the so-called bilge vortex due to three-dimensional separation near the stern bilge, the separated vortex flow in wake region, and also the limiting streamline on hull were observed clearly. The pattern of limiting streamline obtained by present method is considerably different from that of ordinary oil-film technique.

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 Crimes using sleeping pills with malice are occuring continuously. Although it is essential to identify the brand name of sleeping pills in criminal investigations, the recent diffusion of generic drugs has led to a problem that the brand name of the sleeping pills used by suspects cannot be narrowed down from the identification of the active ingredients only. To solve this problem, we have tried to develop a method for identifying the manufacturer of a sleeping pill by analyzing the pharmaceutical additives in left-over beverages. Etizolam tablets 0.5 mg which are manufactured by 16 pharmaceutical companies were selected as the objects of study. The powdered Etizolam tablets were mixed into water and beverages and then discriminated whether the pharmaceutical additives are contained or not with six analytical methods, including Pyrolysis-gas chromatography-mass spectrometry. As a result, it became possible to identify almost all of the pharmaceutical companies via a combination of contained pharmaceutical additives. This analysis method to identify the pharmaceutical companies by analyzing the pharmaceutical additives is the first attempt in our extension research. We think that this method can be applied to many other medicines, and expect that this method can contribute much to identifying or narrowing down suspects.

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　We performed an educational evaluation of dietician course students. To do this, we conducted a dietary survey using food models with integrated circuit tags to examine whether the students could learn to select a balanced meal.

　The subjects were 65 women at a junior college who were studying to be dieticians （study group） and 65 female students who were not studying the dietician course （non-study group）. Subjects participated in a dietary survey in May-June 2013 and again in September-October 2014. The 2013 and 2014 dietary surveys each had two steps. In the first trial, we assessed the subjects' ability to select a meal. In the second trial, we assessed the subjects' ability to modify their meal selection to make it more balanced. The balance of the meal in each dietary survey was rated from 1 to 5. Scores obtained in the dietary surveys in each period in each group were analyzed by using the Wilcoxon signed-rank test or Mann-Whitney test.

　Comparison of scores between the 2013 and 2104 surveys revealed that, in the study group, the first trial score in the 2014 survey was significantly higher than the first trial score in the 2013 survey （p ＜ 0.05）. However, in the study group there were no significant differences between the second trial score in 2013 and that in 2014. Comparison of the scores in the study and non-study groups revealed that, in 2014, the first trial score of the study group was significantly higher than that of the non-study group （p ＜ 0.01）. There were no significant differences in the second trial scores in 2014 between the study and non-study groups.

　These results suggested that, after dietitian education, students learned to select a balanced meal. However, their ability to see meals comprehensively and modify them appeared insufficient. The students were unable to understand that a food or dish used to modify a nutrient excess or deficiency could cause an excess or deficiency of other nutrients.

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