{"id":121887,"date":"2023-06-09T14:12:57","date_gmt":"2023-06-09T19:12:57","guid":{"rendered":"https:\/\/uwm.edu\/news\/?p=121887"},"modified":"2023-06-12T13:59:29","modified_gmt":"2023-06-12T18:59:29","slug":"kikkoman-gives-2-million-for-new-uwm-research-vessel","status":"publish","type":"post","link":"https:\/\/uwm.edu\/news\/kikkoman-gives-2-million-for-new-uwm-research-vessel\/","title":{"rendered":"Kikkoman gives $2 million for new 51ÁÔÆæ research vessel"},"content":{"rendered":"

Kikkoman Foods Foundation Inc. has pledged to give $2 million to the 51ÁÔÆæ Foundation to support construction of the University of Wisconsin-Milwaukee School of Freshwater Sciences\u2019 research vessel Maggi Sue. This will be the most advanced research vessel ever designed for the Great Lakes. The gift was made in honor of the 50th anniversary of Kikkoman Foods in Wisconsin.<\/p>\n

\u201cThe Kikkoman Foods Foundation has been a strong supporter of 51ÁÔÆæ for decades, and this gift underscores their steadfast dedication to the work being done by our faculty, staff and students,\u201d 51ÁÔÆæ Chancellor Mark Mone said. \u201cThe health, prosperity and quality of life in our region depends on the health of the Great Lakes. This gift advances our efforts to deploy a state-of-the-art vessel across the Great Lakes to inform our strategies for safeguarding our most precious resource: fresh water.\u201d<\/p>\n

Kikkoman Foods\u2019 plant in Walworth, Wis., is the highest-producing soy sauce facility in the world. In addition to this $2 million gift in support of 51ÁÔÆæ, the Kikkoman Foods Foundation simultaneously gave $3 million to the University of Wisconsin-Madison\u2019s College of Agricultural & Life Sciences. Both gifts encourage research related to the natural resources Kikkoman relies on in the company\u2019s production of soy sauce.<\/p>\n

\u201cKikkoman is pleased to invest in a state that has become a second home to our company,\u201d said Yuzaburo Mogi, honorary chief executive officer and chairman of the board of Kikkoman Corp. \u201cWe believe that for a company to thrive over the long run, coexistence and co-prosperity with society, and especially the local community, are essential. The time-honored traditional brewing process for soy sauce uses just four simple ingredients: water, soybeans, wheat and salt. Through the donations to these two leading research programs, we\u2019re providing meaningful benefit to the region, and world, by helping to ensure the sustainability of agricultural systems and natural resources that contribute to producing soy sauce into the future.\u201d<\/p>\n

In appreciation of this gift from Kikkoman Foods Foundation, 51ÁÔÆæ will name one level of the R\/V Maggi Sue the Kikkoman Freshwater Research Deck. The vessel will be a fully functional 24-7 scientific platform with precision navigation; GPS controlled dynamic positioning; fully equipped modern laboratories with environmental chambers to mimic any lake environment; modular \u201cpod\u201d labs that can be lifted onto her decks when specialized equipment is required; and sensors capable of collecting real-time data while in transit. Overnight accommodations for 18 scientists and crew will allow for long-range missions and interdisciplinary teams of scientists dedicated to real-time collaboration and discovery.<\/p>\n

Beyond 51ÁÔÆæ, the Maggi Sue will serve<\/a> as a key research and instructional asset for the Freshwater Collaborative of Wisconsin \u2013 a collective of all 13 UW System campuses and their water programs \u2013 as well as the Cooperative Institute for Great Lakes Research, which is a partnership of a dozen research universities across the Great Lakes basin and the National Oceanographic and Atmospheric Administration. The vessel will also serve as a floating classroom for graduate, undergraduate and K-12 students, as well as teachers, promoting greater understanding of water sciences while encouraging interest in science, technology, engineering and math.<\/p>\n

51ÁÔÆæ\u2019s fundraising campaign for the vessel is in its final phase, according to 51ÁÔÆæ Vice Chancellor for University Advancement Joan Nesbitt. \u201cThis gift brings our total raised to over $15 million, which is two-thirds of our goal to construct and endow the operation of the Maggi Sue,\u201d she said. \u201cKikkoman\u2019s gift helps us get closer to the finish line and is a crucial investment in sustaining 51ÁÔÆæ\u2019s work to protect our freshwater systems.\u201d<\/p>\n

The current gift builds on a $1 million commitment Kikkoman made in 2013 to advance research at the School of Freshwater Sciences through state-of-the-art technologies.<\/p>\n

\u201cI am so grateful to our friends at the Kikkoman Foods Foundation for their generosity and vision,\u201d School of Freshwater Sciences Dean Rebecca Klaper said. \u201cThis gift will bring us one step closer to constructing our innovative research vessel, with which we can continue to learn about and protect the important ecosystem of the Great Lakes and our supply of clean, fresh water.\u201d<\/p>\n

For more information about supporting the Maggi Sue or 51ÁÔÆæ\u2019s School of Freshwater Sciences, please contact Eric Leaf at leafe@uwm.edu<\/a> or 414-382-1769.<\/p>\n","protected":false},"excerpt":{"rendered":"

The gift will go toward funding the Maggi Sue, which will be the most advanced research vessel ever designed for the Great Lakes. 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