{"id":15258,"date":"2019-02-13T14:20:02","date_gmt":"2019-02-13T05:20:02","guid":{"rendered":"https:\/\/hic.lne.st\/?p=15258"},"modified":"2019-02-20T11:25:00","modified_gmt":"2019-02-20T02:25:00","slug":"8th-hic-taste","status":"publish","type":"post","link":"https:\/\/hic.lne.st\/en\/1tp3-te3-6\/1tp3-te71-tp3t831tp3-tb6-3\/15258\/","title":{"rendered":"The 8th Conference of the Association of Hyperdisciplinarity: The World of Deliciousness Expanded by Technology \/ March 9, 2019, 14:40-16:10 @ Shinjuku, Tokyo"},"content":{"rendered":"
session<\/span><\/span><\/div>\n
Expanding the World of Taste with Technology<\/b><\/span><\/div>\n

Riverness will sponsor the event.The 8th Main Meeting of the Association of Hyperdifferent Fields<\/a>(March 8-9, 2019 (Friday and Saturday)), within the session \"The World of Taste Enhanced by Technology\" (session partner: Ezaki Glico Co., Ltd.) by experts in ultra-sensitive odor sensors, bodily extension, and molecular mechanisms of cooking phenomena.)<\/strong>will be held.
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The 8th Main Conference of the Association of Hyperdifferent Fields WEB:https:\/\/hic.lne.st\/2019<\/a><\/b><\/strong><\/span><\/div>\n

\u00a0<\/span><\/p>\n

Taste is not just a taste level, such as sweet or bitter, but a higher sense that is created by various factors such as smell, sight, touch, hearing, physical condition, and even past experiences. Through the use of taste and smell sensors and VR, our understanding of deliciousness has made great progress at the research level. In this session, we will discuss what good taste is, with researchers who are working on cutting-edge research that provides clues to understanding the relationship between the five senses and good taste. We will also discuss how the latest findings and technologies will lead to new cooking methods, food culture, and other aspects of the food world in the future.<\/span>
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\n<\/span>We will have a program of discussions among researchers, venture companies, and large corporations from various perspectives, not limited to the themes of this session.
\nAudience members are invited to attend the conference. Please visit the conference website (see below).<\/span><\/span>
\n<\/span><\/p>\n

Application:https:\/\/hic.lne.st\/2019<\/a><\/b><\/strong><\/span><\/div>\n

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Expanding the World of Taste with Technology
\nSession Partner Ezaki Glico Co.<\/strong><\/p>\n

Date: Saturday, March 9, 2019, 14:40-16:10
\n<\/span>Place: Bellesalle Shinjuku Grand (Sumitomo Fudosan Shinjuku Grand Tower 5F, 8-17-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo 160-0023)
\n<\/span>Nearest Stations: Nishi-Shinjuku Station (Marunouchi Line), Tochomae Station (Oedo Line) Shinjuku Nishiguchi Station (Oedo Line), Shinjuku Station (JR Line, Marunouchi Line, Odakyu Line, Keio Line, Shinjuku Line, Oedo Line)
\nMap:http:\/\/bit.ly\/2Clyojh<\/a><\/span><\/span><\/p>\n

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<Speakers<\/span>
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Special Senior Professor, Faculty of Advanced Studies, Kyushu University\/ Specially Appointed Professor, Research and Development Center for Devices Applied to the Five Senses
\nKiyoshi Toko<\/span>
\n<\/strong>D. in Engineering from the Graduate School of Engineering, Kyushu University. D. in Engineering from the Graduate School of Engineering, Kyushu University. He has developed the world's first taste sensor, and has recently succeeded in developing an ultra-sensitive odor sensor, and is collaborating with various ministries and agencies.<\/p>\n

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Project Assistant Professor, Department of Informatics, Graduate School of Information Science and Technology, The University of Electro-Communications
\nSho Sakurai<\/span>
\n<\/strong>Graduated from the Department of Social Informatics, Faculty of Social Informatics, Gunma University in 2007, and completed the doctoral program in Advanced Interdisciplinary Engineering, Graduate School of Engineering, The University of Tokyo in 2014. After working as a specially-appointed researcher in the Department of Intelligent Machines and Informatics, Graduate School of Information Science and Technology at the same university, and as a specially-appointed assistant professor in the Intelligent Machines and Systems Course, Graduate School of System Design, Tokyo Metropolitan University, he became a specially-appointed assistant professor in the Department of Informatics, Graduate School of Information Science and Technology at the University of Electro-Communications (current position) in 2016. Engaged in research on methods for extending physicality using human information processing mechanisms. Doctor of Engineering. Manga artist.<\/p>\n

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Professor, School of Food Science and Industry, Miyagi University
\nShinichi Ishikawa
\n<\/span><\/strong>Graduated from Tohoku University, Faculty of Agriculture, and completed the Graduate School of Agriculture, Tohoku University. After serving as a JSPS Research Fellow, Research Assistant and Lecturer at Kitasato University, Visiting Scholar at the University of Guelph, Canada (JSPS Postdoctoral Fellow for Research Abroad), and Associate Professor at Miyagi University, he is currently in his current position. D. in Agricultural Science. His research specialty is molecular culinary science. His main research themes include studies on elucidating the mechanisms of cooking phenomena at the molecular level. He is the author of \"The Delicious Encounter of Cooking and Science\" (Kagaku-dojin) and co-translator of \"The Kitchen as Laboratory\" (Kodansha).<\/p>\n

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Agri-Garage Research Institute and Educational Development Division, Riverness, Inc. <\/strong>
\nSatoshi Ijichi<\/strong>
\nCompleted graduate studies at the Graduate School of Engineering, Osaka City University. At the university, he was engaged in research on the structure determination of human sweet taste receptors using glycyl lytic acid derivatives. At RIVANES, he is in charge of educational projects that connect researchers and the next generation, mainly in the food and chemical industries. He was also involved in the establishment of \"Science Castle,\" an academic society for junior high and high school students, and is currently working with elementary, junior high, and high school students on research on changes in taste response due to mental and physical stress.<\/p>\n

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-------------- Abstracts of the 8th Main Conference of the Association of Hyperdifferential Fields ---------------<\/span><\/strong><\/p>\n

Conference theme: Connecting, Time, Space, and the Senses<\/span>
\nDate and time of the event:<\/span>
\nFriday, March 8, 09:00-18:20 (18:30-20:00 Reception)<\/span>
\nSaturday, March 9, 09:00-18:20 (18:30-20:00 Reception)<\/span>
\nOrganized by: Liverness Co.<\/span>
\nVenue: Bellesalle Shinjuku Grand<\/span>
\nParticipation fee: Free for academics and presenters, 100,000 yen for companies<\/span>
\n\u3000\u3000\u3000\u3000*Free of charge for partners and those willing to serve as judges<\/span>
\nConvention URL:https:\/\/hic.lne.st\/2019<\/a><\/span>
\nConference program (tentative, excerpts):<\/span><\/p>\n

Friday, March 8<\/span><\/span>
\nkeynote speech<\/span>
\nTECH PLANTER World Communication<\/span>
\nDeep Tech Sessions (Introductory\/Drone\/Food Tech)<\/span>
\nReal Tech Venture of the Year 2019 Awards Ceremony<\/span>
\n\uff1c\u30d1\u30cd\u30eb\u30c7\u30a3\u30b9\u30ab\u30c3\u30b7\u30e7\u30f3\uff1e<\/span>
\n\u3000The Future of Human-Robot Interaction.\"<\/span>
\n\u3000Genomics, Industry, and Us: Approaches and Prospects for a Genome-utilizing Society<\/span>
\n\u3000Creation of \"comfortable spaces\" through contact with nature.<\/span>
\n\u3000Food production using underutilized resources.\"<\/span>
\n\u3000The Truth About Local Ecosystems, According to the Founders.\"<\/span>
\n\u3000\"Mind Sensing and Beyond - Psychology x Technology Expands the Future.\"<\/span>
\n\u3000'Did you know that you can consult with town factories about your ideas? Into the Era of Superfactories Manufacturing Knowledge\"<\/span>
\n<Short pitch<\/span>
\n\u3000Technology Splash\" (short pitches by poster presenters)<\/span><\/p>\n

Saturday, March 9<\/span><\/span>
\nkeynote speech<\/span>
\nLiberace Research Funding Award 2019
\nExpanding the World of Taste with Technology<\/span>
\nExploring the Origins of Innovation<\/span>
\n\uff1c\u30d1\u30cd\u30eb\u30c7\u30a3\u30b9\u30ab\u30c3\u30b7\u30e7\u30f3\uff1e<\/span>
\n\u3000New research and projects created by researchers and businesses.\"<\/span>
\n\u3000\"Excitement Deepens Education for the Future.\"<\/span>
\n\u3000What is the Value of Human Beings in a Society Based on Artificial Intelligence? \u301cCreating a future in which all people can play an active role\"<\/span>
\n\u3000\"Re-Designing Learning Environments: How to Nurture the Next Generation to Solve the World's Problems?\"<\/span>
\n\u3000Creating a New Image of the Researcher: How Creative Are You? ~\"<\/span>
\n\u3000Toward an Information Ecosystem Linking Healthcare and R&D.\"<\/span>
\n<Symposium<\/span>
\n\u3000\"The Challenge of Completing the 2030 Seafloor Map\"
\nThe 2nd Cellular Agriculture Conference - Practical applications are in sight! The Forefront of Cellular Agriculture and Cultured Meat\"<\/span><\/p>\n

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Contact us
\nLiverness Corporation (Attn: Kaneko, Tsukagoshi)
\nTEL\uff1a03-5227-4198 E-mail\uff1ainfo@Lne.st<\/span><\/h2>\n
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