This Saturday, the Okinawa Institute of Science and Technology (OIST) is hosting a symposium titled “The Science on You Plate” that concentrates on food, its effects on our health and longevity, and some of the latest techniques in making better food resources.

The Science on Your Plate symposium focuses on what we eat.

The symposium takes place on Saturday, May 28, from 13:00 to 17:00 at the OIST Conference Center. An Okinawa Food Bazaar is held simultaneously on the OIST Campus that features various local foods, fresh vegetables, fruits and seafood.

All events are free, but participating in the symposium requires an on-line registration to attend. No registration is necessary for the bazaar.

The symposium runs from 13:30 to 15:00 and covers four topics; “Longevity and Food’ by Prof. Mitsuhiro Yanagida of the OIST GO Unit, “The Best Method of Growing Green Caviar” by Kyuyo High School team, “Decoding the Genome of Two Kinds of Seaweed,” in which Prof. Noriyuki Satoh from OIST Marine Genomics Unit explains the secrets of mozuku and umi-budo seaweeds, and “Breeding New Okinawa Rice for Human Health” by Prof. Hidetoshi Saze of the OIST Plant Epigenetics Unit. Simultaneous English interpretation is provided with all symposium presentations.

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