Seminar list(2026)
All the conferences below will be held in Japanese. The registration for international visitors will be held onsite. Please come to the 6F of Conference Tower at Tokyo Big Sight 20 minutes before a seminar will start.
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A．Next-generation food development
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10月14日(水)
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A
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[A1～A2]
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Onsite
JPY11,000
(Include Tax)
受付中
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A1
10:00
｜
11:10
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Next-generation functional food development based on sensory nutrition
Naomi Osakabe, Professor, Shibaura Institute of Technology and CTO, Sensory Nutrition Labs. Co. Ltd.
Sensory nutrition is a scientific discipline that elucidates the effects of sensory stimuli, such as taste and smell, on physiological functions. This presentation will explain the development approach and potential of next-generation functional foods that regulate metabolism and the autonomic nervous system through the five senses, thereby supporting both physical and mental health.
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Onsite
JPY6,600
(Include Tax)
受付中
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A2
11:20
｜
12:30
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Next-generation food development pioneered by AI/DX nutrition — Deciphering individual health conditions and designing the food of the future —
TAKAHASHI Shin-ichiro, Project Professor, Research Institute of Planetary Health, The University of Tokyo
This introduces the potential of next-generation food development tailored to individual health conditions by utilizing biological information such as blood amino acids and AI.
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Onsite
JPY6,600
(Include Tax)
受付中
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B．Development of deliciousness
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10月14日(水)
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B
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[B1～B3]
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Onsite
JPY16,500
(Include Tax)
受付中
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B1
10:10
｜
11:20
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Texture evaluation in the AI era: Simple acquisition of texture big data and its applications
Makoto Takemasa, Professor, Tokyo Denki University
Texture is diverse and considered difficult to evaluate. The significant gap between instrumental analysis and sensory evaluation results often stems from completely different evaluation conditions. This presentation introduces cases where large-scale measurements are easily realized and applied to classification and generative AI based on deep learning.
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Onsite
JPY6,600
(Include Tax)
受付中
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B2
11:30
｜
12:40
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Design and evaluation technology for alternative food flavors based on human sensory mechanisms
Keisuke Ito, Associate Professor, School of Food and Nutritional Sciences, University of Shizuoka
This introduces the latest AI-based flavor analysis technology that can objectively and quantitatively evaluate the "authenticity" of alternative foods, along with response evaluation technology for human taste and olfactory receptors. It can be applied to food development, quality control, sales and marketing, and more, independent of race or experience.
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Onsite
JPY6,600
(Include Tax)
受付中
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B3
13:40
｜
14:50
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Protecting the "deliciousness experience" with intellectual property: An IP rights mix strategy combining patents, designs, and trademarks
Katsushi Ishikawa, Representative Patent Attorney, NAVISION IP LAW FIRM / Masanori Haruna, Consulting Patent Attorneys, NAVISION IP LAW FIRM
Experiential value creates the strongest barrier to entry. Using the Draft Beer Can and Future Lemon Sour as examples, this explains the practical implementation of an "IP Rights Mix Strategy" that monopolizes the emotional experiences generated by olfactory and taste research through the trinity of patents, designs, and trademarks.
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Onsite
JPY6,600
(Include Tax)
受付中
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C．The future of product development with AI agents
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10月14日(水)
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C
15:00
｜
16:20
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Food product development: From "individual optimization" to "overall optimization" -The future of product development processes connected by market/consumer understanding and AI agents-
Yoshihiro Asano, Senior Director, NTTDATA JAPAN CPG Division / Nakajima Astushi, Senior Manager, NTT DATA BUSINESS SYSTEMS Corporation IT Solutions Department 2 / Imai Yasuyoshi, General Manager, INTAGE Inc, Data-Driven Solutions Division Degital Strategy Unit Business Planning Office
In food product development, market and consumer understanding, product planning, research and development/materialization, and feasibility evaluation are fragmented across different departments, creating situations where decisions rely on experience and intuition, often leading to rework. This presentation introduces the future of product development processes that seamlessly connect everything from product concept creation to detailed planning and feasibility evaluation by integrating market and consumer data with AI agents.
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Onsite
JPY7,700
(Include Tax)
受付中
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D．Food accident prevention
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10月14日(水)
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D
10:10
｜
11:20
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Learning from recent food recall cases: practical approaches to quality problem prevention
Takashi Matsumoto, Professor, Department of Food Science and Technology, Tokyo University of Marine Science and Technology
Based on recent food recall cases and analysis results, this session organizes the causal factors and trends. From a supply chain-wide perspective that includes not only manufacturing processes but also product design and raw material procurement, it explains practical measures for quality assurance and quality problem prevention.
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Onsite
JPY6,600
(Include Tax)
受付中
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E．Review of expiration dates for food loss reduction
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10月14日(水)
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E
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[E1～E3]
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Onsite
JPY16,500
(Include Tax)
受付中
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E1
11:30
｜
12:40
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How to use shelf-life extenders and preservatives for extending expiration dates under reduced salt and low sugar conditions
Hitoshi Kawata, Chief, Advanced Technology Research Center Life Solution, Tokyo, OKUNO CHEMICAL INDUSTRIES CO., LTD.
In recent years, reducing food loss has become a challenge, and efforts are being made to extend best-before and use-by dates. This requires not only 'deliciousness' but also 'health consciousness' such as reduced salt content. This presentation examines the utilization methods of shelf-life extenders and preservatives to address these needs.
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Onsite
JPY6,600
(Include Tax)
受付中
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E2
13:40
｜
14:50
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How to advance risk-based expiration date setting — As a first step, understanding the 'conditions for growth and non-growth' of major hazards in chilled foods —
Bon Kimura, Professor Emeritus, Tokyo University of Marine Science and Technology
Based on the 2025 revision of the date marking guidelines and the EU approach, this presentation explains risk-based use-by date setting that considers pathogenic hazards such as Listeria and Clostridium botulinum Group II, in addition to conventional spoilage bacteria.
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Onsite
JPY6,600
(Include Tax)
受付中
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E3
15:05
｜
16:15
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Oxidation control contributing to shelf-life extension: Focusing particularly on lipid oxidation control
Kiyotaka Nakagawa, Dean and Professor, Graduate School of Agricultural Science, Tohoku University
I have dedicated my research career to refining complex oxidation information of food and biological components, particularly lipids, and to developing control methods based on that theory. In this presentation, I will introduce oxidation control technologies for extending the shelf-life of food products.
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Onsite
JPY6,600
(Include Tax)
受付中
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F．Advancing gut microbiota research and health
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10月14日(水)
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F
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[F1～F2]
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Onsite
JPY11,000
(Include Tax)
受付中
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F1
13:30
｜
14:40
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Latest trends in gut bacterial metabolite (postbiotics) research
Jun Ogawa, Professor, Graduate School of Agriculture, Kyoto University
Postbiotics, which are gut bacterial metabolites of dietary components, are functional molecules that actualize the latent health-promoting functions of foods. This presentation will introduce the latest research trends in postbiotics, which are also expected to serve as tools to compensate for nutritional status differences arising from individual variations in gut microbiota.
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Onsite
JPY6,600
(Include Tax)
受付中
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F2
14:55
｜
16:05
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The forefront of gut microbiota research for next-generation food development: Precision nutrition pioneered by fermentable dietary fiber and short-chain fatty acids
Jun Kunisawa, Deputy Director, National Institute of Biomedical Innovation
Focusing on short-chain fatty acids produced by fermentable dietary fiber and gut bacteria, this presentation will introduce the latest trends in precision nutrition based on understanding their production mechanisms and individual variations. Furthermore, we will discuss the potential applications for developing next-generation foods with high health value.
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Onsite
JPY6,600
(Include Tax)
受付中
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G．Femcare and Hommecare
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10月15日(木)
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G
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[G1～G2]
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Onsite
JPY11,000
(Include Tax)
受付中
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G1
10:00
｜
11:10
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What are the food components that impact men's health? -An approach utilizing generative AI-
TOMOYA KATAOKA, Associate Professor, Department of Pharmacology, Graduate School of Pharmaceutical Sciences, Chiba Institute of Science
The importance of male hormones for health is increasing year by year along with research findings. In this presentation, we will present the results of an investigation into food components that affect male hormones using artificial intelligence (AI), as well as a survey of research papers on each component conducted using PubMed.
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Onsite
JPY6,600
(Include Tax)
受付中
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G2
11:20
｜
12:30
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Understanding women's health: From the perspectives of life stages and sex differences
Hiromi Komiya, Director, National Center for Child Health and Development, Integrated Center for Women's Health
Women's health changes according to life stages and sex differences, and the required health support also varies. In this lecture, we will introduce perspectives for scientifically understanding women's health and applying it to food development research, as well as future possibilities.
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Onsite
JPY6,600
(Include Tax)
受付中
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H．Food marketing
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10月15日(木)
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H
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[H1～H2]
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Onsite
JPY11,000
(Include Tax)
受付中
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H1
10:10
｜
11:20
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Future food development as seen in Global Food Trends 2026
Yasuto Fujita, CEO, Integrate Co Ltd.
As consumer interest in food and health continues to grow, where are global healthcare trends heading now? This presentation will unpack the latest trends observed at international trade shows and explain the direction of food development in the Japanese market and how to communicate value to consumers.
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Onsite
JPY6,600
(Include Tax)
受付中
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H2
11:30
｜
12:40
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Designing 'communicable value' for sales promotion and marketing: Transforming sensibility into data, bringing science to preferences
Hayasaka Hirofumi, COO, Executive Vice President & Director General Manager, Consulting Division, Taste & Aroma Strategic Research Institute Co., Ltd.
Objectively converting sensory value into data and connecting it with consumer preferences. This presentation will introduce specific methodologies from both the sensory data (product) and preference (consumer) perspectives on how to design value that truly 'resonates' in sales promotion and marketing.
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Onsite
JPY6,600
(Include Tax)
受付中
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I．How to respond to intellectual property rights warnings
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10月15日(木)
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I
13:40
｜
16:10
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How to respond to intellectual property rights warnings
'I didn't know' is not an excuse: Addressing intellectual property rights and litigation risks for food companies
Katsushi Ishikawa, Representative Patent Attorney, NAVISION IP LAW FIRM
Masanori Haruna, Consulting Patent Attorneys, NAVISION IP LAW FIRM
Daily preparedness and initial response in emergencies make all the difference: Practical preventive measures and initial response procedures to reduce patent litigation risks
Akio Mishina, Representative, HIRAKU LPC
In Part 1, a patent attorney will explain intellectual property rights and litigation risks in the food sector; in Part 2, a lawyer will cover practical responses for reducing patent litigation risks. This practice-oriented seminar offers comprehensive knowledge across both parts that can determine success or failure in a crisis. 'Preparedness' and 'initial response' protect your company.
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Onsite
JPY11,000
(Include Tax)
受付中
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J．Food functionality research focused on life stages: Capturing development through aging—Explaining diverse biomarkers and statistical analysis approaches
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10月15日(木)
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J
13:00
｜
17:00
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Food functionality research focused on life stages: Capturing development through aging—Explaining diverse biomarkers and statistical analysis approaches
EP-DataWeave Seminar
13:00-14:00
Barriers to health foods for children
TSURUTA Toshihisa, EPS Corporation / Tsuchiya Children's Hospital
14:00-14:50
Biological age reveals pathways to aging control: The key to longevity hidden in Japanese food culture
Ryo Nakaki, CEO, Rhelixa, Inc.
15:00-16:00
Immune strategy starting from the oral cavity: The future of mucosal immunity opened by salivary IgA and food
Keiichi Tsukinoki, Professor, Kanagawa Dental University
16:00-17:00
Research design and statistical analysis in food functionality research
Matsuyama Yutaka, Professor, Graduate School of Medicine, The University of Tokyo
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Onsite
JPY13,200
(Include Tax)
受付中
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K．Halal market outlook
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10月16日(金)
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K
10:10
｜
12:30
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10:10-11:40
Making Japanese supplements and Japanese food a driving force for export and market entry through halal utilization! Now is the time for halal to shine
Tomohiro Sakuma, Chairman・CEO Halal Business Producer, Japan Halal Business Association General Incorporated Association
11:40-12:30
Challenging the halal food market toward the 2030 goal of 5 trillion yen in agricultural, forestry, and fishery product exports: MAFF provides full-scale support
Minoru Koyama, International Affairs Officer, Ministry of Agriculture, Forestry and Fisheries
Raise the banner with Japanese quality, Japanese food, and Japanese supplements! The era of halal business has arrived for food and health food products: Comprehensive export support with full public-private sector backing
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Onsite
JPY11,000
(Include Tax)
受付中
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L．Nutritional challenges for Japanese people
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10月16日(金)
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L
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[L1～L2]
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Onsite
JPY11,000
(Include Tax)
受付中
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L1
13:30
｜
14:40
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Dietary challenges of the Japanese population from the perspective of the latest nutritional epidemiology research
Nana Shinozaki, Assistant Professor, Department of Social and Preventive Epidemiology, School of Public Health, Graduate School of Medicine, The University of Tokyo
What do Japanese people eat, how much do they consume, and what characteristics define their dietary habits? This presentation will examine the realities and challenges of Japanese dietary life from multiple perspectives—including nutrients, foods, dishes, eating behaviors, and food literacy—based on the latest nutritional epidemiology research.
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Onsite
JPY6,600
(Include Tax)
受付中
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L2
14:50
｜
16:00
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Key points of the 2025 Dietary Reference Intakes for Japanese and revisions to the Foods with Nutrient Function Claims system: Nutritional intake challenges facing Japanese people
Keiko Asakura, Professor, Department of Preventive Medicine, School of Medicine, Toho University
The Dietary Reference Intakes for Japanese is a guideline on appropriate energy and nutrient intake levels established by the Ministry of Health, Labour and Welfare, and is revised once every five years. This presentation will introduce the key points of the latest edition and discuss the review of Nutrient Reference Values for nutrition labeling based on these updates.
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Onsite
JPY6,600
(Include Tax)
受付中
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M．Development of anti-fatigue and anti-aging foods
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10月16日(金)
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M
10:00
｜
11:10
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Toward anti-fatigue and anti-aging food development through the Anti-Fatigue ∞ Anti-Aging Total Repair Project
Yasuyoshi WATANABE, Project Professor, Kobe University Graduate School of Science
This presentation will explain future food development aimed at achieving 'Total Repair' through a new health index—the Health Function—that comprehensively evaluates markers and visualizes health status based on core mechanisms common to both anti-fatigue and anti-aging: antioxidation, anti-inflammation, enhanced repair energy production, autophagy promotion, AGEs reduction, RAGE signal inhibition, and autonomic nervous system activity recovery.
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Onsite
JPY6,600
(Include Tax)
受付中
|
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N．Frontiers of anti-aging research
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10月16日(金)
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N
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[N1～N4]
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Onsite
JPY22,000
(Include Tax)
受付中
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N1
11:20
｜
12:30
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Social implementation of autophagy research and anti-aging human trials
Taichi Hara, Professor / Ph.D., Faculty of Human Sciences, Waseda University
Miwako Ishido, CEO, AutoPhagyGO Inc.
This presentation will provide an overview of the latest findings in autophagy research and their potential applications in the food sector. Additionally, it will introduce the results of human intervention trials aimed at activating autophagy and discuss prospects for functional food development and social implementation toward extending healthy lifespan.
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Onsite
JPY6,600
(Include Tax)
受付中
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N2
13:10
｜
14:20
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Functional food development in geroscience research
Takahiko Shimizu, Professor, Department of Food and Reproductive Function Advanced Research, Juntendo University Graduate School of Medicine
We are entering an era of geroscience research where aging control studies based on the Hallmarks of Aging framework are being applied to humans. In this seminar, we will introduce the latest trends in anti-aging research with a focus on food components and discuss future perspectives.
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Onsite
JPY6,600
(Include Tax)
受付中
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N3
14:30
｜
15:40
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Challenges in aging control through senescent cell clearance and expectations for food components
Tohru Minamino, Professor, Department of Cardiovascular Biology and Medicine, Juntendo University Graduate School of Medicine
Senescent cells are attracting attention as a critical underlying pathology of age-related diseases. This presentation will provide an overview of the latest findings and challenges in senescent cell clearance research, and examine the potential for aging control through food components and future prospects.
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Onsite
JPY6,600
(Include Tax)
受付中
|
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N4
15:50
｜
17:00
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Aiming for rejuvenation by maintaining activated mitochondria
Takumi Satoh, Professor, Tokyo University of Technology
Maintaining high mitochondrial activity is central to anti-aging. If mitochondria can be kept highly active through dietary components, this will contribute to anti-aging. This presentation will provide an overview of ketone bodies as activators and fructose as an inhibitor.
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Onsite
JPY6,600
(Include Tax)
受付中
|