{"id":17517,"date":"2020-08-20T09:29:13","date_gmt":"2020-08-20T00:29:13","guid":{"rendered":"https:\/\/hic.lne.st\/?p=17517"},"modified":"2020-08-20T09:29:13","modified_gmt":"2020-08-20T00:29:13","slug":"kochi-food-session1","status":"publish","type":"post","link":"https:\/\/hic.lne.st\/en\/1tp3-te3-5\/08\/17517\/","title":{"rendered":"Kochi Prefecture x Hyperdisciplinary Society Food Tech Forum] Bringing Local Food Culture to the World \/ Friday, August 28, 2020"},"content":{"rendered":"
\"\"<\/div>\n
panel discussion<\/span><\/span><\/div>\n
Bringing Local Food Culture to the World<\/strong><\/span><\/div>\n


\nA panel discussion, \"Bringing Local Food Culture to the World,\" will be held within the \"Kochi Prefecture x Hyperdisciplinary Society Food Tech Forum\" to be held on Friday, August 28, 2020, in collaboration with Kochi Prefecture and LIVANES.<\/span>
\n<\/span><\/p>\n

Foodtech Forum WEB:https:\/\/hic.lne.st\/conference\/kochi-food\/<\/a><\/b><\/strong><\/span><\/div>\n


\nIn Japan, there are food ingredients and traditional food culture unique to each region, built on a diversity of climates and landscapes. However, while recent advances in food production and processing have brought material abundance to the country, the trend toward Westernization and simplification, especially among the younger generation, has made the inheritance of food culture an urgent issue. Under these circumstances in Japan, interest in Japanese foodstuffs is growing rapidly overseas for reasons such as good taste, health consciousness, and a sense of luxury.
\nIn this session, Mr. Takemura, chairman of the Kochi Sake Brewers Association, which produces uniquely Japanese sake, will join food business professionals and a start-up company involved in overseas expansion of the food industry to discuss the creation of unique Japanese products and sales channel development with a global perspective.<\/span><\/span><\/p>\n


\nThe Forum aims to create highly unique demonstration projects in Kochi's rich natural environment through collaboration between startup companies and researchers with advanced technological seeds and businesses and entrepreneurs in Kochi Prefecture.<\/span><\/span><\/p>\n

We are currently accepting applications for presenters and audience members for the Pitch Session.
\nThe information is available on the convention website (see below).
\n<\/span><\/p>\n

Application:https:\/\/hic.lne.st\/conference\/kochi-food\/<\/a><\/b><\/strong><\/span><\/div>\n

 <\/p>\n

\n

Bringing Local Food Culture to the World<\/span>
\n<\/span><\/strong><\/span><\/p>\n

Date and Time: Friday, August 28, 2020, 13:20-14:10
\nPlace:
\n(Kochi Prefecture venue) Chiyori Machi Terrace Chiyoterra Hall (Kochi Prefecture venue)2-1-37 Chiyori-cho, Kochi-shi, Kochi<\/a>)
\n(Tokyo Venue) Center of Garage (1-16-3 Yokogawa, Sumida-ku, Tokyo)
\n*Online participation is also available.<\/span><\/span><\/p>\n

<Speakers<\/p>\n

\"\"<\/span><\/p>\n


\nKochi Sake Brewers Association
\n<\/strong>board chairman
\nAkihiko Takemura
\n<\/strong>Born in 1962 in Sagawa-cho, Takaoka-gun, Kochi Prefecture. After graduating from Gakushuin University, Faculty of Economics, Department of Business Administration, he joined a fashion goods and food company in Tokyo, where he worked as a sales representative for 5 years. Ltd. in 1990. He became President and Representative Director of the company in 1999. In 2006, he became President of the Tosa Gakkai (Tosa Sake Brewers Association), and in 2015, he became President of the Kochi Prefecture Sake Brewers Association.<\/p>\n

\"\"
\n<\/span>Yanmar Holdings Co. <\/strong>
\nGeneral Manager, Produce Department, Food Business Promotion Office<\/strong>
\nKoji Hashimoto
\n<\/strong>Born in Oita Prefecture, Japan, he is a mandarin orange and rice farmer. Graduated from Kagoshima University in 1989 and joined Yanmar Diesel. Experienced a wide range of business operations from the Marine Development Group of the Business Development Office to the Distribution Equipment Department, Marine System Division, and sales companies. In 2010, he was appointed as Representative Director of Yanmar Agri-Innovation Co. \uff08Ltd. Currently, he is also in charge of the Food Business Promotion Office of Yanmar Holdings Co.
\n<\/span><\/p>\n

\"\"<\/strong><\/p>\n


\nDirector Founder, Agri Holdings, Inc.
\nRepresentative Director, DXHR Corporation<\/strong>
\nIssei Maeda
\n<\/strong>Since 2006, he has been launching startups and venture companies and angel investing in dozens of business development projects, including data center-related projects in 2006, IT in the sports industry in 2009, and business development in agriculture and food in 2013 (Agri Holdings, Inc.), He has been operating businesses in Japan, the U.S., China, Singapore, and Hong Kong. 2020, he started DXHR Inc. to promote the transformation of work, business, and social systems through people and robots.<\/p>\n

.<\/span>
\n\"\"
\nExecutive Officer, Leave a Nest Co., Ltd.\u00a0<\/strong>
\nShuhei Tsukada<\/strong>
\nPh.D. in Applied Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo. Participated in the management of Leave a Nest Co., Ltd. since 2003, when the company was in its early stages of establishment. After accumulating practical experience in experimental classes and various types of writing, developed and introduced advanced technologies in the agri-field and launched a project to build an ecosystem for regional startups. Committed to technology and business development in collaboration with large and medium-sized companies, venture companies, researchers, etc. on a field-oriented basis.<\/p>\n

------------ Kochi Prefecture x Hyperdisciplinarity Society Food Tech Forum Overview ---------
\n<\/b>
\nDate and Time: Friday, August 28, 2020, 13:00-17:30
\nPlace:
\n(Kochi venue) Chiyori Machi Terrace, Chiyoterra Hall (Kochi venue)2-1-37 Chiyori-cho, Kochi-shi, Kochi<\/a>)
\n(Tokyo Venue) Center of Garage (1-16-3 Yokogawa, Sumida-ku, Tokyo)
\n*Online participation is also available.
\n*As a precaution against new coronavirus infection, the Kochi venue is limited to Kochi Prefecture residents only, and the Tokyo venue is limited to 30 participants.<\/span>
\nOrganized by: Kochi Prefecture
\nOperated by: LIVERNESS Co.
\nSupported by: Kochi Bank, Shikoku Bank, The Shoko Chukin Bank, Japan Finance Corporation, Kochi Prefecture-University Collaboration Council, Kochi Shinkin Bank, Hata Shinkin Bank, Kochi Prefecture Industrial Promotion Center
\nWEB SITE:https:\/\/hic.lne.st\/conference\/kochi-food\/<\/a><\/p>\n

<Contact us
\n<\/span>Regional Development Division, Liverness Corporation (Attn: Kishimoto)
\nPhone: 03-5227-4198
\nE-mail<\/span>:info@Lne.st<\/a><\/p>","protected":false},"excerpt":{"rendered":"

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