<Lecture Report: Tokyo University of Agriculture> Perspectives on Quality Control Through Food Microbiology Research

<Lecture Report: Tokyo University of Agriculture> Perspectives on Quality Control Through Food Microbiology Research

Kenko Mayonnaise Co., Ltd. conducted a special lecture by its Quality Assurance Department staff at the Tokyo University of Agriculture on May 22, 2026.

The lecture addressed approximately 40 graduate students specializing in Molecular Microbiology on the theme: 'Perspectives on Quality Control Through Food Microbiology Research: Addressing Risks of Spoilage, Degradation, and Food Poisoning.' The presentation introduced scientific approaches from a practical perspective, covering the application of HACCP in food manufacturing and 'hurdle technology' to suppress microbial growth through multiple interventions.

### Hygiene Management and Designing for Safety

The lecture covered the differences and risk assessments between spoilage bacteria and food poisoning bacteria, emphasizing the importance of embedding scientific safety into the design phase of products rather than relying solely on final inspections. The event facilitated active communication, with students participating in Q&A sessions, gaining a clearer understanding of how everyday food items are managed. The company intends to continue collaborating with educational institutions to support the development of future specialists.