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Timetable & learning outcomes

2021 Timetable & learning outcomes Speakers Testimonials

The program consisted of 5 half-day sessions of distance training and covered a wide range of topics, including:

› Topic 1 - Introduction to oenology and sakeology, as well as the current challenges in the industry

› Topic 2 - Producing sake rice and wine grapes: frontiers of science, challenges and opportunities

› Topic 3 - Controlling microorganisms and fermentations: frontiers of science, challenges and opportunities

› Topic 4 - The products: quality, regulation, sales: frontiers of science, challenges and opportunities

› Topic 5 - The consumers: frontiers of science, challenges and opportunities

Program

Monday September 6^th	Tuesday September 7^th	Wednesday September 8^th	Thursday September 9^th	Friday September 10^th
08.00 - 08.15 Welcome and introduction Prof. Alain Blanchard, Prof. Patrick Lucas, Prof. Kazushi Suzuki	08.00 - 09.00 Topic 2 - Oenology Grape ripening : process and tools to define the harvest date Dr. Amélie Rabot	08.00 - 08.30 Topic 3 - Oenology Wine yeasts: present challenges Dr. Philippe Marullo	08.00 - 09.00 Topic 4 - Oenology Quality, typicity and authenticity Prof. Philippe Darriet, Prof. Stéphanie Marchand-Marion	08.00 - 09.00 Topic 5 - Oenology Wine consumers and experimental economy Dr. Eric Giraud-Héraud
08.15 - 09.15 Topic 1 - Oenology Introduction to oenology Prof. Philippe Darriet	09.00 - 09.20 Topic 2 - Sakeology Summary of raw materials for sake brewing Prof. Dai Hirata	08.30 - 09.00 Topic 3 - Oenology Wine bacteria: present challenges Prof. Patrick Lucas	09.00 - 09.20 Topic 4 - Sakeology Introduction to sake globalization Dr. Yasuyuki Kishi	09.00 - 09.20 Topic 5 - Sakeology Nutrients and bioactive compounds in sake and sake lees Dr. Yoshito Kakihara
09.15 - 09.45 Topic 1 - Sakeology Introduction to sakeology Prof. Kazushi Suzuki	09.20 - 09.40 Topic 2 - Sakeology Rice as raw materials of sake brewing Dr. Takuji Miyamoto	09.00 - 09.30 Topic 3 - Sakeology Summary of sake brewing Prof. Dai Hirata	09.20 - 09.40 Topic 4 - Sakeology Introduction to sake regulations in Japan Hideo Watanabe	09.20 - 09.40 Topic 5 - Sakeology We are built on healthy cells Dr. Mami Sato
09.45 - 10.15 Topic 1 - Sakeology Outline of the Niigata Sake Brewers Association Prof. Dai Hirata	09.40 - 10.00 Topic 2 - Sakeology Development of high temperature stress tolerant sake rice Prof. Toshiaki Mitsui	09.30 - 10.00 Topic 3 - Sakeology Microorganisms for sake brewing Dr. Ikuhisa Nishida	09.40 - 10.00 Topic 4 - Sakeology History of sake Dr. Yuki Hata	09.40 - 10.00 Topic 5 - Sakeology Alcohol consumption and diabetes mellitus Dr. Masahiko Yamamoto
10.15 - 10.30 Break	10.00 - 10.15 Break	10.00 - 10.15 Break	10.00 - 10.15 Break	10.00 - 10.15 Break
10.30 - 13.00 Tutored session	10.15 - 13.00 Tutored session	10.15 - 13.00 Tutored session	10.15 - 13.00 Tutored session	10.15 - 11.15 Tutored session
				11.15 - 11.30 Break
				11.30 - 13.00 Virtual tasting session (sake and wine) and closing event

Expertise upon completion

This course was a unique opportunity for participants to acquire multidisciplinary skills in sakeology and oenology and to participate actively in scientific projects in order to meet the current challenges of the sake and wine industries.