Japanese

Seminar list(2024)

A．Food marketing

10月23日(水)

A
[A1～A2]

Onsite

JPY8,800
(Include Tax)

受付中

A1

10:30

｜

11:40

2024 Global Food Market Top 10 Trends - The key to food companies' growth strategies

JOE TANAKA, Japan Country Manager, Innova Market Insights

The latest edition of the TOP 10 trends announced every year by Innova. Detailed explanation of essential tips for successful product development and overseas expansion! A source of information on global standards that will lead to food companies' near-term strategies.

Onsite

JPY5,500
(Include Tax)

受付中

A2

11:50

｜

13:00

Future food design and marketing, learning from the world's longevity regions "Blue Zones"

Yasuto Fujita, CEO, integrate co., ltd.

Nowadays, we live in an era where people live 100 years, and consumers are becoming more conscious about food and health. New themes such as plant-based foods and complete nutritional diets are attracting attention, but what kind of food and health do we really need in order to live a long and happy life? We will consider the future food and healthcare markets, starting with the diets of the Blue Zones, which are attracting attention as areas of the world where people live longer lives.

Onsite

JPY5,500
(Include Tax)

受付中
B．Featured market in 2024

10月23日(水)

B
[B1～B2]

Onsite

JPY8,800
(Include Tax)

受付中

B1

14:00

｜

15:10

Current status and challenges of halal business in Japan in 2024

Tomohiro Sakuma, chairman・CEO Halal Business Producer, Japan Halal Business Association General Incorporated Association

We will summarize the current state of halal business in Japan and touch on future challenges. Furthermore, what are the advantages of halal certification in each country, such as Indonesia's BPJPH and Malaysia's JAKIM, and which certification is best suited for the purpose of business development?

Onsite

JPY5,500
(Include Tax)

受付中

B2

15:20

｜

16:30

Femcare/omcare supplement market - Current status and issues of products that solve health issues specific to women and men

Yosuke Nishiyama, Chief, Food&Healthcare Division, FUJI KEIZAI CO., LTD.

The "femcare market," which solves health issues unique to women, is rapidly expanding, and educational activities are also progressing in the "omcare market," which solves health issues unique to men. Fuji Keizai will present the results of market research focused on supplements for which there was little data in these fields.

Onsite

JPY5,500
(Include Tax)

受付中
C．Future development of custom-made food

10月23日(水)

C
[C1～C2]

Onsite

JPY8,800
(Include Tax)

受付中

C1

10:20

｜

11:30

The future of precision nutrition and the genomic and epigenomic information that supports it

Hisanori Kato, Professor, Kagawa Nutrition University

The idea of ​​precision nutrition, which is nutrition tailored to a person's current state in addition to their characteristics, is attracting attention. In precision nutrition, genomic information and epigenomic information modified by past nutritional history are important. We will explain the future development of precision nutritional food based on genomic and epigenomic information.

Onsite

JPY5,500
(Include Tax)

受付中

C2

11:40

｜

12:50

Development and use of individually nutritionally optimized food using AI food technology

Kozo Nakamura, Associate Professor, Institute of Agriculture, Academic Assembly, Shinshu University

Optimum nutrition food for individual is the food which identifies the food components that are related to the individual's physical data, based on the correlation between an individual's physical data (weight, blood pressure, etc.) and the amount of food components ingested and adjusts the food components to achieve the target physical data. We will introduce AI eating technology that enables weight management without reducing calories and blood pressure management without relying on salt reduction.

Onsite

JPY5,500
(Include Tax)

受付中
D．Featured cognitive function and brain-gut correlation

10月23日(水)

D
[D1～D2]

Onsite

JPY8,800
(Include Tax)

受付中

D1

13:50

｜

15:00

Development of dementia preventive drugs and foods for a dementia-free society

Takami Tomiyama, Specially Appointed Professor Doctor of Science, Osaka Public University Graduate School of Medicine

The development of safe, inexpensive, and widely effective preventive drugs and foods for the problems that cause dementia is awaited. In this lecture, we will introduce the importance of dementia prevention, the concept of preventive drugs and foods, and the development status of our laboratory.

Onsite

JPY5,500
(Include Tax)

受付中

D2

15:10

｜

16:20

Anti-aging of the brain, muscles, and skin through food-induced exosomes

Yoshinori Katakura, Professor, Kyushu University

In this lecture, we will introduce the possibility of anti-aging induction in the brain, muscles, and skin by exosomes induced from cells and tissues including the intestinal tract by food.

Onsite

JPY5,500
(Include Tax)

受付中
E．Labeling and regulation

10月23日(水)

E

11:00

｜

12:10

Points to keep in mind and countermeasures for diversifying advertising regulations - Learning from the latest cases

Shota Koike, lawyer･pharmacist, Marunouchi Soleil Law Office

Recently, various advertisements have been published, and many cases of arrests have been made public. In this lecture, we will discuss the diversifying advertising expressions and their regulations, and discuss the points to be especially careful about in advertising expressions, based on the latest examples.

Onsite

JPY5,500
(Include Tax)

受付中
F．The latest trends in Japanese food and nutrition, and efforts to extend healthy life expectancy

10月23日(水)

F

13:00

｜

17:00

The latest trends in Japanese food and nutrition and efforts to extend healthy life expectancy

Activesenior F&N Club

13:00-13:05
Greetings from the secretariat Office


13:05-13:50
●The actual state of Japanese food as seen from the National Health and Nutrition Survey
Mai Matsumoto, Head, Section of the National Health and Nutrition Survey, Department of Nutritional Epidemiology and Shokuiku, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition


14:00-14:45
●Key points of the revision of the Dietary Intake Standards for Japanese people (2025 edition)
Kazuhiro Uenishi, Professor, Kagawa Nutrition University


14:55-16:05
<<Report on efforts by supporting members>>

●About the complex functions of amino acids "About iron absorption and amino acids"
Tatsuya Hasegawa, AJINOMOTO CO., INC.

●GENKI with smart Japanese food
Kenta Mori, Kao Corporation

●Prevention of sarcopenia Muscle hypertrophy promoting effect of lemon myrtle extract
Yuji Miyashita, Healthy Foods Strategic Unit, KANEKA CORPORATION


16:15-17:00
●Protein intake that effectively increases muscle mass
Satoshi Fujita, Professor, College of Health and Sport Science, Ritsumeikan University

Onsite

JPY13,200
(Include Tax)

受付中
G．Future food with alternative food

10月24日(木)

G
[G1～G4]

Onsite

JPY17,600
(Include Tax)

受付中

G1

10:30

｜

11:40

Development and use of technology to improve satisfaction with plant-based foods

Tsutomu Saito, General Manager, Fundamental Seasoning Business Department, FUJI OIL CO., LTD.

MIRACORE® is Fuji Oil's proprietary technology that embodies the satisfaction of plant-based and animal-based foods. Introducing the possibility of new plant-based value that goes beyond substitution.

Onsite

JPY5,500
(Include Tax)

受付中

G2

13:00

｜

14:10

Stable supply of domestic rice bran protein and development of alternative meat

Masanori WATANABE, Visiting Professor, Faculty of Agro-industry, Chiang Mai University, Thailand

We will introduce continuous recovery and purification process (IP-EWT method) of high-concentration rice protein and organic phosphorus compounds from rice bran (including defatted rice bran), which is a non-edible biomass, using an environmentally friendly process, and the technology for producing meat substitutes from rice bran protein using the method we obtained from this process.

Onsite

JPY5,500
(Include Tax)

受付中

G3

14:20

｜

15:30

Flavor technology that solves the problem of rising raw material prices

Masahiro Horiuchi, Sales Department, Sales Engineer, Associate General Manager, TAKATA KORYO CO.,LTD.

Flavoring technology and flavorings using sustainable raw materials to make foods that are delicious even if we reduce the amount of raw materials used such as milk and fruit juice, whose supplies have been unstable and prices have soared in recent years. We will also introduce the development technology.

Onsite

JPY5,500
(Include Tax)

受付中

G4

15:40

｜

16:50

Latest trends in the development of alternative protein materials overseas

Takeshi Takeda, Managing Director, Global Nutrition Group, Inc.

In recent years, research and development of alternative proteins has progressed rapidly around the world. Alternative proteins include "plant-based proteins" derived from soybeans and peas, "cultured proteins" artificially produced by cell culture, "fermented proteins" using fermentation technology, and "insect foods". and "proteins derived from algae," each of which is a very interesting field. This course will explain the latest trends in the development of alternative protein materials overseas.

Onsite

JPY5,500
(Include Tax)

受付中
H．The technology of expiration date extension

10月24日(木)

H
[H1～H2]

Onsite

JPY8,800
(Include Tax)

受付中

H1

10:20

｜

11:30

What is the expiration date labeling and scientific testing methods for determining the expiration date as the guidelines are being revised?

Nobuya Inagaki, Microbiology Laboratory Manager, Food Analysis Technology Center SUNATEC

From the perspective of SDGs, goals have been set to reduce food loss. Food business operators are required to take measures to extend expiration dates. In this lecture, we will introduce inspections for setting appropriate deadlines.

Onsite

JPY5,500
(Include Tax)

受付中

H2

11:40

｜

12:50

Effective use of shelf life enhancers and preservatives to improve taste and extend shelf life

Moe Manbo, Advanced R&D laboratories, OKUNO CHEMICAL INDUSTRIES CO.,LTD.

The expiry date of processed foods is determined by microbial tests, physical and chemical tests, and sensory evaluations of appearance and flavor. In this lecture, we will focus on microorganisms that cause food quality deterioration and introduce how to extend shelf life through microbial control using effective shelf life enhancers and preservatives.

Onsite

JPY5,500
(Include Tax)

受付中
I．Safety and hygiene

10月24日(木)

I
[I1～I2]

Onsite

JPY8,800
(Include Tax)

受付中

I1

13:50

｜

15:00

Significance of hygiene indicator bacteria in food and manufacturing processes (Escherichia coli, coliforms, fecal coliforms, Enterobacteriaceae) and how to interpret test data

Bon Kimura, Professor Emeritus, Tokyo University of Marine Science and Technology

Would you like to learn the significance of hygiene indicator bacteria, which quality control personnel at food companies encounter on a daily basis and frequently test, and how to interpret test data? This book provides an easy-to-understand explanation of the differences in the meanings of Escherichia coli, coliform bacteria, fecal coliform bacteria, and Enterobacteriaceae, which are often confused.

Onsite

JPY5,500
(Include Tax)

受付中

I2

15:15

｜

16:25

Measures against mycotoxin contamination of food

Yoshiko SUGITA-KONISHI, Professor, Tokyo University of Agriculture, Faculty of Applied Biosciensces, Department of Nutritional Science and Food Safety

The dangers of mycotoxins are an important hazard in the food hygiene field, as was once again recognized in recent accidents. In this lecture, we will introduce what mycotoxins are, what mycotoxin-producing bacteria are, and how standard values ​​for mycotoxins are determined.

Onsite

JPY5,500
(Include Tax)

受付中
J．Development of evolving protein food

10月24日(木)

J
[J1～J2]

Onsite

JPY8,800
(Include Tax)

受付中

J1

10:10

｜

11:20

Latest trends regarding efficient protein intake

Atsushi Kanda, Manager, Nutrition Development Research Unit. R&D Division. Meiji Co., Ltd.

For efficient protein intake, it is important to consider not only the quantity but also the quality of protein. Focusing on DIAAS, the latest evaluation method for protein quality, we will discuss efficient protein intake while also introducing the speaker's research.

Onsite

JPY5,500
(Include Tax)

受付中

J2

11:30

｜

12:40

The evolution of healthy snacking: trends in milk protein usage in the US and Asia

Yoshihiro Shigeta, Representative Managing Director, Glanbia Japan K.K.

Analysis of milk protein utilization trends in the United States and Asia. Forecasting market trends from the perspective of the world's major milk protein suppliers and considering future product development and marketing strategies.

Onsite

JPY5,500
(Include Tax)

受付中
K．The intersection of innovation and regulation: the latest trends in the system of Food with Functional Claims and wearable devices

10月24日(木)

K

13:00

｜

17:00

The intersection of innovation and regulation: the latest trends in the system of Food with Functional Claims and wearable devices

EP Mediate Seminar

13:00-14:00
●Health food quality assurance and GMP
Akihiro Masuyama, Japan Health and Nutrition Food Association

14:00-15:00
●Food science is evolving with wearable devices, from research to user app development
Kazumichi Minato, CEO, TechDoctor, Inc.

15:10-16:00
●The evaluation of immune-functioning foods
Hiromichi Imanaka, EP Mediate Co., Ltd.

16:00-17:00
●Changing foods with functional claims: Explaining changes in response to the red yeast rice issue and future direction
Ryuichi Morishita, Professor, Osaka University Graduate School

Onsite

JPY13,200
(Include Tax)

受付中
L．Wellbeing from the gut

10月25日(金)

L
[L1～L4]

Onsite

JPY17,600
(Include Tax)

受付中

L1

10:30

｜

11:40

A nutritional approach to gut frailty aimed at well-being

Yuji Naito, Professor, Department of Human Immunology and Nutrition Science, Kyoto Prefectural University of Medicine

Gut frailty is a new concept that refers to the "weakness" of gastrointestinal function. We aim to improve the well-being of all people in life, starting from babies, and especially those in their prime working age, by addressing gut problems. In this seminar, we would like to show that the intestinal environment is influenced by various factors, and also introduce the role of food and nutrients.

Onsite

JPY5,500
(Include Tax)

受付中

L2

13:00

｜

14:10

Impact of intestinal barrier function on health - What is leaky gut syndrome?

Atsushi Nakajima, Professor and Charman, Gastroenterology and hepatology, Yokohama City University, School of Medicine

The human digestive tract has a vast surface area that is the size of a tennis court. The intestinal tract is outside the body and is home to a huge number of bacteria. The intestinal wall separates the inside of the intestine (=outside the body) and the outside of the intestine (=inside the body), and this lecture will discuss how this intestinal wall barrier function decreases due to diet, and what happens when it decreases.

Onsite

JPY5,500
(Include Tax)

受付中

L3

14:20

｜

15:30

Prospects for personalized and stratified nutrition using gut microbiota databases

Jun Kunisawa, Deputy Director General, Microbial Research Center for Health and Medicine /Director, National Institutes of Biomedical Innovation, Health and Nutrition (NIBIOHN)

We are currently building a database on intestinal bacteria for Japanese people, and are conducting research on the relationship between the intestines and health, taking into account lifestyle habits such as diet. In this lecture, we will introduce the possibilities for a new society that can be realized by making use of the intestinal flora database and proposing meals suitable for each individual.

Onsite

JPY5,500
(Include Tax)

受付中

L4

15:40

｜

16:50

Physiological functions and precision nutrition of postbiotics (intestinal bacterial metabolites) continue to be elucidated

Jun Ogawa, Professor, Graduate School of Agriculture, Kyoto University

Postbiotics, which are intestinal bacterial metabolites of dietary components, are functional molecules that manifest the potential health-promoting functions of foods. We will introduce the latest research on "postbiotics," which is expected to be a precision nutritional tool that can improve the nutritional status of individuals in a tailored manner.

Onsite

JPY5,500
(Include Tax)

受付中
M．Taste development

10月25日(金)

M
[M1～M2]

Onsite

JPY8,800
(Include Tax)

受付中

M1

10:30

｜

11:40

The future of food opened up by “taste media”

Homei Miyashita, Professor, Meiji University

The authors have developed a number of "taste media" that can freely record, reproduce, and change taste, and use generative AI to estimate and output taste and control the degree of ripening of foods. In this lecture, I will discuss how this kind of "taste media" will open up the future of food as an industry.

Onsite

JPY5,500
(Include Tax)

受付中

M2

13:10

｜

14:20

Changing tastes toward healthy food by elucidating the psychological mechanism of food preference

Satoshi Kida, Professor, Graduate School of Agriculture and Life Sciences The University of Tokyo

Food satisfies the soul through pleasure. On the other hand, eating habits are shaped by food preferences and change depending on eating experiences. Eating habits can cause diseases, but changing eating habits to focus on health can cause mental pain. Therefore, we will use brain science to elucidate the mechanism of changing food preferences, and introduce techniques to improve eating habits so that you can enjoy and enjoy healthy foods.

Onsite

JPY5,500
(Include Tax)

受付中
N．Taste marketing

10月25日(金)

N
[N1～N2]

Onsite

JPY8,800
(Include Tax)

受付中

N1

14:30

｜

15:40

Exploring the future of food with data: A solution for visualizing deliciousness through case studies

Takahiro Takahashi, Chairman, Researcher, Research and Development Team, Consulting Division, Taste & Aroma Strategic Research Institute Co., Ltd.

What is the new world of food seen from data? The future of food as envisioned by the Taste and Aroma Strategy Research Institute, which explores the possibilities of food by understanding human sensibilities from multiple angles, including the world's first unique palatability diagnostic technology that has made it possible to scientifically show people's preferences. This will be thoroughly explained along with examples.

Onsite

JPY5,500
(Include Tax)

受付中

N2

15:50

｜

17:00

Consumer survey on “sizzle words”, words that make people feel delicious: 20-years trends and recent trends

Yuko Mitsuoka, research director, B・M・FT, Inc.

The long-term trend is glutinous, fluffy, and melty. In the short term, sizzling, sizzling, and raspy-sounding crunchy sounds are on the rise. Rich and addictive is the long-term trend, while richness is increasing in the short term. Rich/umami/umami has diversified, such as rich and deep. We will explore the preference trends seen in these sizzle word surveys.

Onsite

JPY5,500
(Include Tax)

受付中
O．Dietary Reference Intakes 2025 and future food development

10月25日(金)

O
[O1～O2]

Onsite

JPY8,800
(Include Tax)

受付中

O1

10:20

｜

11:30

Key points and direction of the revision of the Dietary Intake Standards (2025 edition)

Kazuhiro Uenishi, Professor, Kagawa Nutrition University

The latest revision of the Dietary Intake Standards for Japanese (2025 edition) includes osteoporosis as a new disease related to lifestyle-related diseases, and the concept of establishing required amounts for some nutrients has been changed. This seminar will introduce the key points and direction of the revision.

Onsite

JPY5,500
(Include Tax)

受付中

O2

11:40

｜

12:50

The latest topics surrounding dietary fiber - introduction of new quantitative method in the Japanese Food Standard Composition Table, target amount set in the Dietary Intake Standards for Japanese (2025 edition), etc.

Tousen Yuko, Head of a laboratory, National Institute of Health and Nutrition, National Institutes of Biomedical Innovation, Health and Nutrition

I will explain the relationship between the update of the method for quantifying dietary fiber in the Japanese Standard Table of Food Composition, the dietary fiber intake in the National Health and Nutrition Survey, and the setting of the target amount of dietary fiber in the Dietary Intake Standards for Japanese (2025 edition).

Onsite

JPY5,500
(Include Tax)

受付中
P．Challenges for functional food market

10月25日(金)

P

13:40

｜

14:50

Trends in the industry after the introduction of the food with function claims system and challenges for further market growth

Eiichiro Kimura, Professor, Institute of Science Tokyo, Department of Innovation Science / Technology Management

Since the introduction of the food with functional claims system in 2015, the market has rapidly expanded at a high growth rate due to expectations for food to maintain and improve a healthy lifestyle. On the other hand, as issues faced by specific companies with regard to ensuring safety have recently become apparent, we will organize and discuss guideposts for further healthy market growth in the future.

Onsite

JPY5,500
(Include Tax)

受付中