Development of a Novel Thawing Technology for Focused Deep‑Core Defrosting of Food Materials
Current thawing systems rely on external heating methods, such as microwaves and heat conduction. As a result, thawing to the core requires a long time, which leads to problems such as drying and drip loss. To address these issues, this project aims to establish an innovative thawing technology based on internal heating by applying a […]
Development of AI‑Based Food Quality Evaluation Technology Leveraging Comprehensive Digitalization of Food Components
The graphite sheet–assisted LDI‑MS method is a novel and innovative analytical technique that enables simultaneous analysis of both hydrophobic and hydrophilic compounds without any sample pretreatment. In this proposal, by leveraging this technology—which allows any user to easily digitize food component information—we aim to establish an AI‑based food quality evaluation technology. Through this approach, we […]
Development of a Low‑Cost, Large‑Scale Cell Culture Method through the Utilization of Underutilized Livestock Resources
We aim to extract valuable components from underutilized livestock resources and commercialize them as a low-cost culture medium for cultivated meat production. By reducing costs and enhancing cell proliferation performance, this project seeks to establish fundamental technologies for cultivated meat production.
Creation of Sustainable Proteins Using Yeast Breeding Technologies
In this project, we will breed yeast strains with a high content of functional components found in meat and produce prototype alternative proteins (sustainable proteins) using these strains to identify key technical challenges. In parallel, we aim to establish novel genome-editing technologies to enable alternative protein production through precision fermentation using yeast. Furthermore, we will […]
Development of a Rapid Screening System for Valuable Compounds in the Food Industry
Fermentation is a technology in which Japan takes great pride on the global stage, and its functions are largely driven by enzymes. Food companies possess unique strengths in proprietary enzyme genes and secondary metabolites, which they apply to product development. However, global competition in this field is intensifying due to advances in genome-editing technologies and […]
