New Zealand



1. Field of cooperation

"Bioscience and Biotechnology" (concluded in 2016)

The programs is started under SICP in the fiscal year 2009, and shifted to under SICORP in the fiscal year 2014.

Program Officer : Makie KOKUBUN, Professor Emeritus, Tohoku University

2. Funding Agency of New Zealand Side

Ministry of Business, Innovation and Employment (MBIE)

3. Related Workshops

4. Calls for Proposals

Calls for Proposals
Month/YearResearch AreasPress Release
Aug 2014 Functional Foods Detail

5. Currently in Cooperation

6. Finished Projects

Functional Foods

Period:FY2015 - FY2016

Functional Foods
TitleResearch Leader in Japan Research Leader in New Zealand
Blackcurrant Foods for Managing Human Carbohydrate Metabolism and Cognitive Wellness Toshihiko Osawa, Professor, Faculty of Psychological & Physical Science, Aichi Gakuin University Roger Hurst, Science Group Leader, Food & Wellness Group, Food Innovation Portfolio, The New Zealand Institute for Plant & Food Research Limited
Functional Food Solutions for Optimal Immune Development and Allergic Avoidance Noriko M Tsuji, Senior Researcher, Biomedical Research Institute, National Institute of Advanced Industrial Science and Technology Elizabeth Forbes-Blom, Team Leader, Malaghan Institute
Extraction, analytical characterization and functionality evaluation of marine lipids and carotenoids sourced from molluscs and marine algae Masashi Hosokawa, Associate Professor, Graduate School of Fisheries Sciences, Hokkaido University Paul Simon McNabb, Technical Manager, Cawthron Institute