個人の感覚特性と生理指標の複合解析による熟練料理人の料理のおいしさの解明

• Project/Area Number: 25K05817
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Hiroshima University
• Principal Investigator: 冨永 美穂子 広島大学, 人間社会科学研究科(教), 准教授 (50304382)
• Project Period (FY): 2025-04-01 – 2029-03-31
• Project Status: Adopted (Fiscal Year 2025)
• Budget Amount: ¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000); Fiscal Year 2028: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000); Fiscal Year 2027: ¥390,000 (Direct Cost: ¥300,000、Indirect Cost: ¥90,000); Fiscal Year 2026: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2025: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)