Conference (charged)
Oct 3 (Wed)
A. The Forthcoming Food Processing For Beauty And Anti-Ageing
The Forthcoming Food Processing For Beauty And Anti-Ageing(A1～A3)
Food material improving metabolism of the phytoestrogen in the gut. Development of anti-aging food
Physiological Evaluation Laboratory, National Food Research Institute
the National Agriculture and Food Research Organization・Research leader
Motoi Tamura
Measurement of Glycation and High Throughput Screening for Inhibitors
Laboratory of Food and Regulation Biology, Department of Bioscience
School of Agriculture, Tokai University・Associate professor
Ryoji Nagai
Development of Anti-Aging Foods Based on Research into Correlation Between FaceWrinkling andBoneMass
Professor, Clinical Medical Research Center, International University of Health and Welfare，
Director, Women\\\'s Medical Center, Sanno Medical Center
Ohta Hiroaki
B. Special Speaking
Critical Review of Clinical Trials of Glucosamine on Osteoarthritis: Research Update 2012
Health Science University・DHC Corporation Lab.
Seika Kamohara, M.D., Ph.D.
C. Topic I About International Markets
Topic Ⅰ About International Markets (C1～C3)
The Conditions of Distributing Functional and Health Ingredients in The Chinese Market
China Health Care Association
Hesong Wang
The Latest Information about Popular Products in the US Health Food Market
Randy Dennin & Associates
Randy Dennin
The Latest Trends of Functional Food Market in Asia
DSM Nutritional Products Asia Pasific
Asia Pacific Market Development Manager
Peter Liu
The Latest Trends of Chinese Health Food Market
China Health Care Association
Gao Peng
D. Considering Measures For Globalizied Food Safety Standards
Considering Measures For Globalizied Food Safety Standards
E. Current Food Labels
Agendas for Unifying Food Labels
Consumer Affairs Agency, Government of Japan
Junichiro Hirayama
Agendas for Being Obliged to Indicate Nutrient Composition
Consumer Affairs Agency, Government of Japan
Reiko Yonekura
The actual conditions of the use of health foods and the prospects of labeling
Professor of Jissen Women’s University
Member of the Consumer Commission
Makoto Tajima
Oct 4 (Thu)
F. Food Processing For The Active Senior
Food Processing For The Active Senior（F1～F4）
Improvements Methods of Exercises and Nutrition for Senior People Who Suffer from Sarcopenia
TOKYO METROPOLITAN GERIATRIC HOSPITAL AND INSTITUTE OF GERONTOLOGY
Kim, Hunkyung
Elastin and Ligament ~importance of elastin on ligament, and inprovement of functions by ingesti...
Division of Chemistry for Materials Graduate School of Engineering,Mie University ・Associate Profe Keiichi Miyamoto
Div. of research & development, Hayashikane Sangyo Co., Ltd.
Eri Shiratsuchi
Elastin and Ligament ~importance of elastin on ligament, and inprovement of functions by ingestion of elastin peptide~
Ｔｈｅ ｅｆｆｅｃｔ ｏｆ ｔｈｅ ｌｏｗ ｍｏｌｅｃｕｌａｒ ｗｅｉｇｈｔ ｃｏｌｌａｇｅｎ ...
University of Tsukuba, Faculty of Health and Sport Sciences, Associate professor Naomi Omi
JNC CORPORATION Chemicals Div., Life Chemicals Sales Dept. Yuki Yamada
Ｔｈｅ ｅｆｆｅｃｔ ｏｆ ｔｈｅ ｌｏｗ ｍｏｌｅｃｕｌａｒ ｗｅｉｇｈｔ ｃｏｌｌａｇｅｎ ｐｅｐｔｉｄｅ ｉｎｔａｋｅ ｏｎ ｓｋｅｌeｔａｌ ｍｕｓｃｌｅ
Effect of the supplement utilization for healthy life with reducing the bedridden status for ...
Tokyo Metropolitan University Urban science
Hoshi Tanji
Effect of the supplement utilization for healthy life with reducing the bedridden status for the elderly people
G. Overseas Research Of Functional Ingredients
The Latest Trends of Research About Functional and Health Food Products in Canada
Federal Government of Canada
Researcher
H. Seminars Of TTC: Measures For Processing Functional Food Which It Makes Benefits To Know
Things Worth Knowing about Development Approach of Functional Foods
I. Reconsidering Measures For Quality And Hygiene At Food Companies
Reconsidering Measures For Quality And Hygiene At Food Companies(I1～I4)
The hygiene supervision in food factories.～The supervision utilized simple and quick inspecting...
Nippon Meat Packer\\\'s Inc R&D Center Researcher
Hitomi Kitamura
The hygiene supervision in food factories.～The supervision utilized simple and quick inspecting methods（food allergen and foodborne pathogens）～
Present Situation of Analysis for Indicating Nutrient Composition – To Be Adapted for Increasing...
Food Analysis Technolgy Center
Satoshi Hattori
Present Situation of Analysis for Indicating Nutrient Composition – To Be Adapted for Increasing Analysis of Nutrient Composition
Usefulness of Enterobacteriaceae as an indicator organism to manufacturing process hygiene control
Japan Food Research Laboratories Technical Adviser
Tsutomu Asao, D. V. M., Ph. D.
Concept and know-how of food hygiene audit system
Clean Life Technology laboratory ・ manager
Minoru Ooto
Oct 5 (Fri)
J. Popular Functions And Products Processing
Popular Functions And Products Processing(J1～J4)
A research and development of the anti-glycation food and a glycation-stress assay by industry-unive
Doshisha University Glycation Stress Research Center Associate Professor
Yagi Masayuki
Beauty Foods Market Developement with Amino Acids
Kyowa Hakko Bio Co.,Ltd.,
Healthcare Products Development Center, Function Reserch Group Senior Researcher
Ayako Kamimura,Ph.D.
The history of product development and the possibility...
AJINOMOTO HEALTHY SUPPLY CO.,INC. Seiji Takagi
AJINOMOTO CO.,INC. Hiroyuki Kato
AJINOMOTO CO.,INC. Takashi Kayahara
The history of product development and the possibility of Arginine and Capsiate as key ingredients in energy-boosting food products
To Develop Food for Brain withω3
DSM Nutritional Products Asia Pacific,
Nutrition Science & Advocacy Manager
Dr. Hua Jing
K. Marketing
The Changing Trends in Researching Hot Seller of CVS
Journalist
Cyber University Visiting Professor(Marketing Management)
Mori Kitamura
L. New Index For The Development Of Taste
New Index For The Development Of Taste (Ｌ1～Ｌ5)
Palatability of foods is a multi sensory perception
Department of Psychology, Tohoku University
Nobuyuki Sakai
Visualization of food preference from market viewpoint
TAIYO KAGAKU Co., Ltd. Manager
Masahiro Kurono
Role of sensory analytical system (aroma, taste and vision) for food development
Alpha M.O.S. Japan K.K.
Koichi Yoshida
No.1 taste takes all.
Taste & Aroma Strategic Research Institute Co.,Ltd.
Shintaro Ken
New trends in food production KOKUAJI by Ajihakase
AISSY Inc. President
Ryuichi Suzuki
M. Topic II About International Markets
Topic Ⅱ About International Markets(M1 and M2)
Rapidly Growing Indian Food Market and Prospects of Advancements of Japanese Companies
Taiyo-Labo Co., Ltd. Executive Vice President
Lekh Raj Juneja
The current topics of the Korean Health Functional Food
TTC Co.,Ltd. President
Chonbuk National University(Korea) Guest professor
Tetsuro Yamamoto
N. Special Speaking
Remarkable Ingredients of 2013; Research about Functions of Krill Oil and the Worldwide Trends
Aker Biomarine
Honorary professor, UNIVERSITY OF TOYAMA Tomohito Hamazaki
Medical cost reduction by folic acid fortified foods
vice-president, Kagawa Nutrition University
Yasuo Kagawa
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