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Research and development of cosmetics made from university-sourced ingredients ～An approach based on human life studies～
Get PDF本研究は、藤女子大学で開発された保湿クリーム「フジバーム」を取り上げ、人間生活学の視点からその質の向上を目指すものである。「フジバーム」は、2023 年に学生プロジェクトから生まれた、大学内で採取した藤の花を原料とする保湿クリームである。本稿では、プロジェクトの進捗をプロジェクトマネジメントの観点から評価するとともに、食物学、住居学の視点から藤の花の特性や文化的背景を考察した。食物学分野では、藤の花に含まれる抗酸化物質の分析を行い、ハイビスカスに匹敵する抗酸化作用を持つことを明らかにした。住居学分野では、万葉集の記述から、藤の花が古くから日本の生活文化に根付いてきたことを示した。これらの多角的な分析を通じて、「フジバーム」の付加価値を高め、藤女子大学のブランド構築に貢献することを目指す。departmental bulletin pape
Guidance on Food Education Using Hokkaido-produced Ingredients through Regional Collaboration
Get PDFThe Basic Act on Food and Nutrition Education outlines the fundamental principles of food education and policies related to the comprehensive and systematic promotion of food education. However, according to Hokkaidoʼs 5th Food Education Promotion Plan, the percentage of Hokkaido residents who are “interested in food education” (currently 73.7%) has not yet reached the target value of 90% or higher. According to the framework of Sapporo Cityʼs 4th
Food Education Promotion Plan, the primary goal is to establish a system that advances food education. It includes “the promotion of food education through collaboration and cooperation by a wide range of stakeholders, including educators, companies, organizations, and volunteers, while leveraging their respective activities.” With the above in mind, this study is aimed to increase the percentage of Hokkaido residents who are interested in food education by focusing on “the promotion of food education through mutual learning and support of communities, schools, and families.” The objective is to examine food education guidance using Hokkaidoproduced ingredients through regional collaboration.
The results of this study are as follows.
・Based on the preliminary learning activities, students could gain substantial experience through industry-academia-government collaboration, such as working with the local government (Ishikari City) and Ishikari-based NPOs.
・On the other hand, challenges include the need to know and understand national policies as well as the current situation and goals of food education promotion plans to be able to select food education topics. It does not only indicate the importance of careful topic selection, but also the need to develop evaluation criteria for food education guidance provided within the regional collaboration network. Since students participate in a one-time workshop, it is difficult for them to look back and learn from their experience and to apply it to future opportunities.
The continuation of experiential activities involving community collaboration that strengthens the “educational curriculum that is open to society” for nutrition teachers and students in the future is also considered to be important for the children, students undergoing nutrition teacher training, and local community members.departmental bulletin pape
