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Meiji University × Scientific American： “Aging More Healthily With Innovative Ceramic Materials”
February 1, 2025
Our advertisement feature “Aging More Healthily With Innovative Ceramic Materials” featuring Prof. AIZAWA Mamoru (School of Science and Tech ...
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Meiji University × Nature： “Powering local grids with solar energy”
December 13, 2024
Our advertisement feature, "Powering local grids with solar energy" by Prof. OGURA Atsushi (School of Science and Technology, Meiji Universi ...
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Meiji University × The Wall Street Journal：“The Future of Plastics ~Can Carbon Dioxide Solve Our Plastics Problem?”
July 8, 2024
Our advertisement feature “The Future of Plastics ~Can Carbon Dioxide Solve Our Plastics Problem?” by Assoc.Prof. OSANAI Takashi (School of ...
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Meiji University × The Wall Street Journal：“Tasting is Believing ~Can a Low-Sodium Diet Still Deliver Savor?”
February 27, 2024
Our advertisement feature "Tasting is Believing ~Can a Low-Sodium Diet Still Deliver Savor?" by Prof. MIYASHITA Homei (School of Interdiscip ...
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Meiji University × Scientific American：“Friend or Fridge? What Humans Really Want from Robots”
December 4, 2023
Our advertisement feature “Friend or Fridge? What Humans Really Want from Robots” - Dr. KOMATSU Takanori (Professor at the School of Interdi ...
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Meiji University × Nature： “Eliminating Africa’s parasitic ‘witch weed’”
November 24, 2023
Our advertisement feature "Eliminating Africa’s parasitic ‘witch weed’" - Dr. SETO Yoshiya (Associate Professor at the School of Agriculture ...
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Meiji University × Nature： “Japanese lacquer’s natural advantages”
March 13, 2023
A polymer chemist is exploring eco-friendly, gloss paint alternatives and is looking to Japan’s 9000-year-old tradition of lacquering for in ...
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Meiji University × Scientific American：“The Link Between Climate and Mongolia’s Thirst for Fermented Horse Milk”
January 24, 2023
A drink made of fermented horse milk is a staple in the diet of Mongolian herders. Researchers are uncovering the science of its production ...
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Meiji University × National Geographic：“A new sensation: recording and reproducing taste”
March 9, 2021
Dr. Miyashita has found a way to reproduce taste, just as we’ve long been able to do for sight and sound.