Under the theme “Exploring Deliciousness through Aroma,” Professor Satomi Kunieda, an aroma specialist from the College of Gastronomy Management at Ritsumeikan University, led an integrated lesson as part of our high school–university collaboration. Through a variety of experiments and sensory experiences, students learned how we perceive “deliciousness.”

Students conducted experiments such as: detecting the synergistic umami effect of glutamic acid and inosinic acid using taste alone; experiencing changes in taste perception using miracle fruit; testing how aroma alone can alter flavor using identical solutions with different scents; and imagining foods while blocking visual input. These hands-on activities offered students a completely new way of sharpening their senses to feel “deliciousness,” leaving them with surprise and discovery at every turn.

This lesson, offering a taste of specialized university-level learning, became a highly stimulating and intellectually enriching experience for all students.