Nisshin OilliO Receives Technology Award for MCT Initiatives at the 80th Annual Meeting of the Japan Society of Nutrition and Food Science
Nisshin OilliO Group, Ltd. has been awarded the 'Technology Award' by the Japan Society of Nutrition and Food Science. The award recognizes their extensive research into the health functions of MCT (Medium-Chain Triglycerides) and their technical achievements in applying these findings to 'Foods with Function Claims.'
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- 📰 Published: May 20, 2026 at 00:00
- 🔍 Collected: May 19, 2026 at 15:32
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Nisshin OilliO Group, Ltd. (President: Takahisa Kuno) aims to contribute to vibrant and healthy living throughout life by proposing 'delicious meals' and 'dietary habits' suited to various life stages and health conditions. This commitment is part of 'All People's Health,' one of the six priority areas of the 'Nisshin OilliO Group Vision 2030.'
We are pleased to announce that our research on the health functions of MCT and the series of technological developments applying those results to 'Foods with Function Claims' have been recognized with the 'Technology Award' from the Japan Society of Nutrition and Food Science. This award targets industrial technological developments contributing to the progress of nutritional or food sciences and is given to companies that have applied knowledge of the health functions of food components to industry.
An award ceremony and commemorative lecture were held during the 80th Annual Meeting of the Japan Society of Nutrition and Food Science, conducted from May 15 to 17 at Sunport Takamatsu. We delivered a presentation titled 'Research on the Health Functions of MCT (Medium-Chain Triglycerides) and Its Application to Foods with Function Claims.'
Our group will continue to explore the new potential of lipids, including MCT. Based on cutting-edge research and abundant scientific evidence regarding lipid nutrition, we will continue to provide products that generate health and vitality, addressing various health challenges.
[Award Details]
Award Name: FY2026 Technology Award of the Japan Society of Nutrition and Food Science
Award Title: Research on the Health Functions of MCT (Medium-Chain Triglycerides) and Its Application to Foods with Function Claims
Awardees: Shogo Tsujino, Naohisa Nosaka, Keiichi Kojima, Haruna Ishikawa
[About the Japan Society of Nutrition and Food Science]
Established in 1947, the Japan Society of Nutrition and Food Science aims to promote progress and dissemination in nutritional and food sciences. It achieves this through research presentations, knowledge exchange, and information provision, thereby contributing to academic development and the improvement of public health in Japan.
We are pleased to announce that our research on the health functions of MCT and the series of technological developments applying those results to 'Foods with Function Claims' have been recognized with the 'Technology Award' from the Japan Society of Nutrition and Food Science. This award targets industrial technological developments contributing to the progress of nutritional or food sciences and is given to companies that have applied knowledge of the health functions of food components to industry.
An award ceremony and commemorative lecture were held during the 80th Annual Meeting of the Japan Society of Nutrition and Food Science, conducted from May 15 to 17 at Sunport Takamatsu. We delivered a presentation titled 'Research on the Health Functions of MCT (Medium-Chain Triglycerides) and Its Application to Foods with Function Claims.'
Our group will continue to explore the new potential of lipids, including MCT. Based on cutting-edge research and abundant scientific evidence regarding lipid nutrition, we will continue to provide products that generate health and vitality, addressing various health challenges.
[Award Details]
Award Name: FY2026 Technology Award of the Japan Society of Nutrition and Food Science
Award Title: Research on the Health Functions of MCT (Medium-Chain Triglycerides) and Its Application to Foods with Function Claims
Awardees: Shogo Tsujino, Naohisa Nosaka, Keiichi Kojima, Haruna Ishikawa
[About the Japan Society of Nutrition and Food Science]
Established in 1947, the Japan Society of Nutrition and Food Science aims to promote progress and dissemination in nutritional and food sciences. It achieves this through research presentations, knowledge exchange, and information provision, thereby contributing to academic development and the improvement of public health in Japan.
FAQ
What award did Nisshin OilliO receive at the 80th Annual Meeting of the Japan Society of Nutrition and Food Science?
Nisshin OilliO received the 'Technology Award' at the 80th Annual Meeting of the Japan Society of Nutrition and Food Science.
Which organization presented the Technology Award to Nisshin OilliO Group, Ltd. in relation to MCT research?
The Japan Society of Nutrition and Food Science presented the Technology Award to Nisshin OilliO Group, Ltd.
What scientific compound has Nisshin OilliO researched extensively for health functions according to the award recognition?
Nisshin OilliO has conducted extensive research on MCT (Medium-Chain Triglycerides) for their health functions.
How did Nisshin OilliO apply their MCT research findings in commercial product development?
Nisshin OilliO applied their MCT research to develop 'Foods with Function Claims' products.
What specific achievement earned Nisshin OilliO Group, Ltd. the Technology Award in 2023?
Their technical achievements in MCT health function research and application to functional foods earned the 2023 Technology Award.