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The 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. <\/p>\n The first step from local to global, visualizing product value<\/strong><\/span><\/p>\n Date and Time: Friday, August 28, 2020, 14:20-15:10 <Speakers<\/p>\n ------------ Kochi Prefecture x Hyperdisciplinarity Society Food Tech Forum Overview ---------
\nFoodtech case studies will be introduced at the \"Kochi Prefecture x Hyperdisciplinary Society Foodtech Forum\" to be held on August 28, 2020 (Friday) in collaboration with Kochi Prefecture and LIVANES, and the \"Kochi Prefecture x Hyperdisciplinary Society Foodtech Forum\" will be held on August 28, 2020 (Friday).The first step from local to global, visualizing product value.\"<\/span>The Company will implement the following<\/span>
\n<\/span><\/p>\nFoodtech Forum WEB:https:\/\/hic.lne.st\/conference\/kochi-food\/<\/a><\/b><\/strong><\/span><\/div>\n
\nWhat are some of the first steps that food tech start-ups have taken to scale their business? It is important for the future of the food business to develop original hypotheses about the value of products and to develop tools to help consumers understand them. In this session, we will invite a start-up company that has begun to quantify the value of its products from various perspectives, such as nutritional value, taste, texture, and functionality, and to build a brand for the world. Mr. Moriyama of the Kochi Prefectural Industrial Technology Center, who is working on the quantification of taste in Kochi Prefecture, will introduce how to utilize this information in food development.<\/span><\/span><\/p>\n
\nThe information is available on the convention website (see below).
\n<\/span><\/p>\nApplication:https:\/\/hic.lne.st\/conference\/kochi-food\/<\/a><\/b><\/strong><\/span><\/div>\n
\n
\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![\"\"](\"https:\/\/hic.lne.st\/wp-content\/uploads\/sites\/37\/2020\/08\/0aa49861ff7deca080d6fcd2b0d0fdaa-300x300.jpg\")
\nDirector, Food Development Division, Kochi Prefectural Industrial Technology Center
\nHironori Moriyama
\n<\/strong>Joined Kochi Prefectural Industrial Technology Center in 1992. After joining the institute, he completed the United Graduate School of Agricultural Sciences at Ehime University and received his Ph. He has been holding study sessions on quantifying taste since 2017 in collaboration with the Food Platform Project by the Prefecture's Local Production for Local Consumption and External Trade Division. Lecturer of food science and field practice in the Tosa Food Business Creator Human Resource Creation Project at Kochi University. Participates in industry-academia-government collaboration projects related to food in Kochi Prefecture, and provides technical support for food development and quality control for businesses in the prefecture.<\/p>\n![\"\"](\"https:\/\/hic.lne.st\/wp-content\/uploads\/sites\/37\/2020\/07\/761b568862370165d4d089dd4b6bb7dd-300x300.png\")
\nRepresentative Director and CEO, Betaace, Inc.<\/strong>
\nMr. Takatsugu Yamashita<\/strong>
\nEstablished \"Minimal -Bean to Bar Chocolate-\" and opened 4 stores and 1 studio in Tokyo. He purchases cacao beans directly from farms and is also involved in JICA's ODA projects. Also, he invented an original manufacturing method that has won 61 awards in the past 4 years, including the highest gold award in its category at the International Chocolate Fair. He was selected for the Good Design Best 100 & Special Award \"Manufacturing\" and WIRED Audi INNOVATION AWARD 2017, among others. He aims to solve poverty among cacao farmers, pursue monozukuri, and realize business scalability.<\/p>\n![\"\"](\"https:\/\/hic.lne.st\/wp-content\/uploads\/sites\/37\/2020\/07\/d1d98c89d6fa4289dfaef10235a7e087-300x300.jpeg\")
\nPresident and Representative Director, Toy Medical Co. <\/strong>
\nMr. Hidenori Takeshita\u00a0<\/strong>
\nBorn in Kumamoto Prefecture in 1973. After graduating from the Faculty of Science at the University of Hyogo, he worked in sales for a foreign pharmaceutical manufacturer before joining a local pharmaceutical stock, where he was engaged in product development focusing on medical devices and pharmaceuticals. In 2005, he won the Kyushu Bureau of Economy, Trade and Industry Director-General's Award at the 3rd Japan Monozukuri Awards for his Japan's first kit disinfectant. 2013, he established Toy Medical Co. While developing medical devices, developed and commercialized the world's first salt adsorption supplement with Kumamoto University in 2017, and is currently developing \"Zero Salt,\" salt that is not absorbed in the body.<\/p>\n<\/div>\n<\/div>\n
\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, Kochi Shinkin Bank, Shikoku Bank, The Shoko Chukin Bank, Japan Finance Corporation, Hata Shinkin Bank, Kochi Industrial Promotion Center, Kochi Prefectural University Collaboration Council
\nWEB SITE:https:\/\/hic.lne.st\/conference\/kochi-food\/<\/a><\/p>\n