{"id":17529,"date":"2020-08-20T09:29:26","date_gmt":"2020-08-20T00:29:26","guid":{"rendered":"https:\/\/hic.lne.st\/?p=17529"},"modified":"2020-08-20T09:29:26","modified_gmt":"2020-08-20T00:29:26","slug":"kochi-food-session3","status":"publish","type":"post","link":"https:\/\/hic.lne.st\/en\/1tp3-te3-5\/08\/17529\/","title":{"rendered":"Kochi Prefecture x Hyperdisciplinary Society Food Tech Forum] New Uses for Local Resources Created through Interdisciplinary Collaboration \/ Friday, August 28, 2020"},"content":{"rendered":"

\"\"<\/p>\n

panel discussion<\/span><\/span><\/div>\n
New ways to utilize local resources created through interdisciplinary cooperation<\/strong><\/span><\/div>\n


\nA panel discussion on \"New Uses for Local Resources Created through Cross-disciplinary Collaboration\" will be held within the \"Kochi Prefecture x Hyper-disciplinary Society Food Tech Forum\" to be held on Friday, August 28, 2020, in collaboration with Kochi Prefecture and LIVERNESS.<\/span>
\n<\/span><\/p>\n

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


\nIt is not easy for a single company to perform all functions on its own, and it is important to build alliances in different fields by incorporating each other's knowledge and know-how through external collaboration. It is not easy for a single company to perform all functions alone, and it will be important to form alliances in different fields by incorporating each other's knowledge and know-how through external collaboration. In this session, Mr. Asakura of Asahi Shokuhin, who is engaged in the sixth industrialization as a distributor, Mr. Suzuki of Euglena, who has succeeded in mass cultivation and commercialization of microalgae, and Mr. Koyama of Wellnas, which develops supplements utilizing the functionality of eggplant grown in Kochi Prefecture, will join the discussion.<\/span>
\n<\/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

New ways to utilize local resources created through interdisciplinary cooperation<\/span>
\n<\/span><\/strong><\/span><\/p>\n

Date and Time: Friday, August 28, 2020, 16:00-16:50
\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

\"\"<\/p>\n


\nGeneral Manager, Sixth Industry Promotion Department, Corporate Planning Division, Asahi Shokuhin Co.<\/strong>
\nKazuya Asakura<\/strong>
\nAfter graduating from the Department of Industrial Engineering at Wakayama University, he joined an IT company and worked as a programmer and system engineer designing and creating corporate backbone systems (sales management, payroll management, MRP systems) for the manufacturing and apparel industries. Later, as a private business, he contracted with a logistics company to design and create a logistics system (WMS) and worked as a project manager. 2009, he joined Asahi Shokuhin and was in charge of logistics system-related activities within Asahi Shokuhin (updating equipment and implementing logistics systems at Asahi Shokuhin's distribution sites). After that, he was assigned to the Corporate Planning Department, where he was involved in overall company profit management, M&A, etc. From there, he was assigned to his current department (Six Tier Industries). From there, he was put in charge of new businesses other than Asahi Shokuhin's wholesale business, as well as the development of the sixth industry for the purpose of regional revitalization, in his current department (the Sixth Industry Promotion Department).<\/p>\n

\"\"
\nExecutive Officer, in charge of Research and Development, Euglena Co.<\/strong>
\nKengo Suzuki<\/strong>
\nWhile a student at the University of Tokyo in 2005, he was involved in the establishment of Euglena Co. and as one of the co-founders, he is responsible for research and development up to the present. Focusing on the development of technology centered on the mass cultivation of Euglena, a type of microalgae, he received his PhD (Agriculture) from the University of Tokyo in 2016 and his PhD (Medicine) from Kitasato University in 2019. Currently, he is a research director of the microalgae production control technology research team at RIKEN, a visiting professor at Universiti Teknologi Malaysia, and a specially appointed professor at Tohoku University.<\/p>\n

\"\"
\nPresident and Representative Director, WELNAS Corporation<\/strong>
\nMasahiro Koyama<\/strong>
\nAfter entering the master's course at Shinshu University Graduate School in 2008, he was involved in the discovery that eggplant contains a large amount of choline ester, a new food functional ingredient that regulates autonomic nervous system balance, and that choline ester improves hypertension and sleep disorders, which are his own problems. After completing a doctoral course at Shinshu University, he worked as a postdoctoral researcher at the same university and established Wernus, a Shinshu University venture company, in order to implement the results of his research in society. He aims to realize the health that each individual desires through a personalized diet that combines functional foods.<\/p>\n

.
\n
\nRepresentative Director, Vice President CTO, Liverness, Inc.<\/strong>\"\"<\/strong>
\nJyo Inoue<\/strong>
\nD. in Pharmaceutical Sciences from Tokyo University of Pharmacy and Life Sciences. He is a founding member of LIVERNESS. After completing the doctoral program, he worked as an assistant professor and lecturer at the Faculty of Science, Kitasato University, and an assistant professor at the Graduate School of Medicine, Kyoto University before being appointed as a specially-appointed associate professor at the Institute for Advanced Biosciences, Keio University in 2015. While conducting research and development, he is a researcher involved in launching joint research projects with universities and research institutions and supporting the establishment of research institutes.<\/p>\n

<\/div>\n
<\/div>\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 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.
\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>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

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