A symposium titled “Functional Properties of Fish Meat Proteins” will be held at the 2026 Spring Meeting of the Japanese Society of Fisheries Science.
Professor Ishizaki is one of the organizers of this symposium and will deliver a lecture titled “Digestibility of Fish Meat Proteins and DIAAS.”
Participation and attendance at this symposium are open to non-members of the Japanese Society of Fisheries Science.
We encourage anyone interested to attend.