{"id":27776,"date":"2026-02-28T14:56:46","date_gmt":"2026-02-28T05:56:46","guid":{"rendered":"https:\/\/hic.lne.st\/?p=27776"},"modified":"2026-02-28T14:56:46","modified_gmt":"2026-02-28T05:56:46","slug":"%e3%80%90%e8%b6%85%e7%95%b0%e5%88%86%e9%87%8e%e5%ad%a6%e4%bc%9a-%e6%9d%b1%e4%ba%ac2026%e3%80%91%e3%83%8f%e3%83%b3%e3%83%89%e3%83%ab%e3%82%92%e6%8f%a1%e3%81%a3%e3%81%a6%e3%81%84%e3%82%8b%e3%81%ae-2-2","status":"publish","type":"post","link":"https:\/\/hic.lne.st\/en\/2026\/1tp3-te71-tp3t831tp3-tb6-3\/27776\/","title":{"rendered":"Gastronomy Singularity -New Food Experiences Guided by Technology and Food Wisdom- \/ March 7, 2026 (Sat.) 14:40-15:30"},"content":{"rendered":"
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At the Super Interdisciplinary Conference Tokyo 2026, hosted by LIVERNESS, the session \"Gastronomy Singularity - New Food Experiences Guided by Technology and Food Wisdom\" (session partner:(Yamagata University)<\/span>The event will be held at the following location.<\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n

\r\n\tHyperdifferential Conference Tokyo 2026 Details<\/a><\/div>\r\n\r\n\t
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With the advancement of AI, food tech, and digital manufacturing technologies, the way food is produced, processed, and served is changing dramatically. On the other hand, culinary delicacies are deeply connected to the chef's sensitivity, physical knowledge, understanding of ingredients, time design, and experience design, which cannot be captured by mere reproduction of ingredients and recipes. In this session, we will discuss to what extent machine-made food can reproduce the \"deliciousness\" of chefs and create new dining experiences from the three perspectives of an academic researcher developing new food processing technologies such as long-term freezing and preservation, a corporate researcher exploring the new value of vegetable oils and fats, and a chef.<\/p>\n

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We will have a program of discussions with researchers, ventures, and companies from a variety of perspectives, not limited to the themes of this session. For more information,Conference Website<\/a>for more information.<\/p>\n

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Gastronomy Singularity
\n\u301cA new dining experience led by technology and culinary wisdom<\/span><\/b><\/p>\n

Date: Saturday, March 7, 2026<\/span>
\nPlace: Bellesalle Shinjuku Grand Conference Center
\n(Sumitomo Fudosan Shinjuku Grand Tower 5F, 8-17-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo)<\/span><\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div><\/div><\/div><\/div>

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Mr. Hidemitsu Furukawa<\/strong>
\nProfessor, Yamagata University<\/p>\n

Dr. Koh is the head of the Soft and Wet Matter Engineering Laboratory (SWEL) at Yamagata University, where he will be a Distinguished Research Professor starting in 2025. He has been leading research on 3D printers in Japan, and in April 2018, he established the Yawaraka 3D Co-Creation Consortium and became its chairman, and is also focusing on social implementation of the technology. His research and development include the research and development of 4D printers under the \"NEDO Leading Research Program \/ Research Program for Innovative Technology on Materials and Biotechnology,\" and the development of innovative long-term food preservation technology using low-temperature frozen and pulverized hydrous gel powder under the \"Moon Shot Type Agriculture, Forestry and Fisheries R&D Project\" promoted by the Research Support Center for Bio-Specific Industrial Technology, The company continues to engage in research that will lead to the creation of new industries.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div><\/div><\/div><\/div>

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Mr. Masayuki Okuda<\/strong>
\nAl Quecciano Owner Chef<\/p>\n

Born in Yamagata Prefecture in 1969. After graduating from high school, he moved to Tokyo to train in Italian cuisine, French cuisine, pure French pastry, and Italian gelato, returning to his hometown in 1994, he worked as a chef at two restaurants before opening Al Quecciano in 2000. He was appointed (and continues to be appointed) as a \"Food Capital of Shonai\" Goodwill Ambassador by the Shonai Branch Office of Yamagata Prefecture. In 2025, \"A New Way to Boil Pasta: A Theory of Boiling\", a compilation of his unique pasta cooking theory, won the Grand Prix in the innovatin& creativity category of the Best of the Best Award at the Gourmand World Cookbook Awards, which selects the best book among cookbooks published in the world in the past 30 years. It won the Grand Prix in the innovatin& creativity category.<\/span><\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div><\/div><\/div><\/div>

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Ms. Ai Sunouchi<\/strong>
\nBasic Research Laboratory, Technology Division, Nisshin OilliO Group Co.<\/p>\n

In 2024, he graduated from the Tokyo Institute of Technology (now Tokyo University of Science) with a Master's degree in Bioscience and Biotechnology, and joined the Nissin OilliO Group Co. He belongs to the Basic Research Laboratory, which aims to create mid- to long-term value by accumulating scientific knowledge and looking to the future, and is exploring how to apply vegetable oils and fats, a core technology, to cutting-edge food tech, such as 3D food printers. By fusing technology and \"deliciousness,\" he is taking on the challenge of solving health issues and creating new food experiences through the power of food.<\/span><\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div><\/div><\/div><\/div>

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Moderator.<\/p>\n

Hiroyuki Takahashi<\/strong>
\nDirector, Knowledge Foundation Research Center, Liverness, Inc.<\/p>\n

D. from Yokohama City University in 2009. D. in Science, focusing on creating new research projects between industry and young researchers, including the launch of the \"Liberace Research Fund\" for young researchers under the age of 40. He is also involved in the creation of new knowledge by combining individual knowledge, technology, and passion for problem solving without being bound by the framework of academia, and in the establishment and operation of a real wet laboratory for knowledge manufacturing.<\/span><\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div><\/div><\/div>

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Registration for auditing is now open.<\/h3>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n\r\n\t
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We look forward to welcoming many people from academia, local businesses, venture companies, large corporations, town factories, producers, local governments, junior high school, high school and technical college students, and others to the Hyperdifferent Fields Conference.<\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n

\r\n\tClick here to register to attend or participate.<\/a><\/div>\r\n<\/div><\/div><\/div><\/div>
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Contact Us<\/h3>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n\r\n\t
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For inquiries regarding this matter, please contact<\/p>\n

Liverness Corporation (Nakajima, Seno)
\nTEL: 03-5227-4198
\ne-mail : hic@lnest.jp<\/p>\n\r\n\t\t<\/div>\r\n\t<\/div>\r\n<\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"\u30ea\u30d0\u30cd\u30b9\u304c\u4e3b\u50ac\u3059\u308b\u8d85\u7570\u5206\u91ce\u5b66\u4f1a \u6771\u4eac2026\u3067\u306f\u3001\u30bb\u30c3\u30b7\u30e7\u30f3\u300c\u30ac\u30b9\u30c8\u30ed\u30ce\u30df\u30fc\u30fb\u30b7\u30f3\u30ae\u30e5\u30e9\u30ea\u30c6\u30a3 \u301c\u6280\u8853\u3068\u98df\u306e\u77e5\u6075\u304c\u5c0e\u304f\u3001\u65b0\u305f\u306a\u98df\u4f53\u9a13\u301c\u300d\uff08\u30bb\u30c3\u30b7\u30e7\u30f3\u30d1\u30fc\u30c8\u30ca\u30fc\uff1a\u5c71\u5f62\u5927\u5b66\uff09\u3092\u958b\u50ac\u3044\u305f\u3057\u307e\u3059\u3002 \u8d85\u7570\u5206\u91ce\u5b66\u4f1a \u6771\u4eac2026 \u8a73 […]","protected":false},"author":6061,"featured_media":27803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[1],"tags":[],"year_conference":[96,95],"acf":[],"aioseo_notices":[],"modified_by":"\u54f2\u53f2 \u897f\u5c71","_links":{"self":[{"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/posts\/27776"}],"collection":[{"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/users\/6061"}],"replies":[{"embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/comments?post=27776"}],"version-history":[{"count":2,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/posts\/27776\/revisions"}],"predecessor-version":[{"id":27804,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/posts\/27776\/revisions\/27804"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/media\/27803"}],"wp:attachment":[{"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/media?parent=27776"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/categories?post=27776"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/tags?post=27776"},{"taxonomy":"year_conference","embeddable":true,"href":"https:\/\/hic.lne.st\/en\/wp-json\/wp\/v2\/year_conference?post=27776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}