The Ajinomoto Association awards Prize for Research in Nutrition
Professor Gérard Ailhaud awarded for research into the development of adipose tissue.
Professor Gérard Ailhaud of the University of Nice-Sophia Antipolis has been awarded the Ajinomoto Association Prize for Research in Nutrition. Professor Ailhaud`s fascinating work is an important contribution to scientists` understanding of how fatty tissues work.
The award was presented in recognition of Professor Ailhaud`s research into the development of adipose tissue, which resulted in the discovery that not all fatty acids have the same impact. His research is also paving the way for advances in the field of allotransplantation, following the discovery of the existence of stem cells in adipose tissue. Professor Ailhaud has been President of both the French and the European Associations for the Study of Obesity, as well as Vice-President of the International Association for the Study of Obesity. He is author and co-author of more than 200 scientific papers.
The winner of the Ajinomoto Association Prize is chosen by an independent scientific committee chaired by Professor Bernard Guy-Grand of the Université Paris VI, Hôtel-Dieu, Paris. Established in 1991, and awarded annually since that date, the prize recognises those who contribute to major scientific advances and expansion of knowledge in the field of nutritional research.
In presenting the prize, Hans Heezen, President of Ajinomoto Switzerland AG, stressed the importance of the occasion saying, "Since the Ajinomoto Prize was first awarded in 1991, there has been a great deal of progress in the field of nutritional research. It has now become a science which cannot be ignored. Thanks to this research, more and more nutritional knowledge is available which allows us to improve our diet and overall well-being. Today, more than ever, the purpose of the Ajinomoto Association - to reward the work of a researcher in the area of nutrition - is necessary to advance the science which examines the relationship between food and health."
Ajinomoto is the world`s leading manufacturer of aspartame and provides financial support for the Ajinomoto Association for Research in Nutrition. The company has been closely involved in the development and manufacture of aspartame since the sweetener`s discovery, including in the production of the amino acids from which it is made.
