A high school-university collaborative class was conducted by Professor Satomi Kunieda of the Department of Food Management at Ritsumeikan University.

　The students were able to learn how taste and aroma are involved in "deliciousness" and what we consider to be the key points of "deliciousness" through various experiments and hands-on experiences that brought them into contact with specialized learning.
　As a preliminary study, students considered food culture through light soy sauce and created their own recipes. In this class, students were able to learn about various soy sauces through hands-on experience of the differences in taste, aroma, and salt content, and further deepen their learning by comparing simmered dried tofu cooked in dark soy sauce and light soy sauce.
　The students experimented with synergistic effects from tasting umami flavors, and cheered when they experienced the miracle fruit that makes lemons taste sweeter. In the spiced juice with lemon, lime, and cinnamon, the participants were able to recognize it as the taste of cola all at once.