Hi/S-tec Japan 2014 - 13-15 October 2014
 

Conference (charged)

Hi/S-tec Japan Conference (charged)

Oct 9 (Wed)
A. Evaluation Technology for the Palatability and Taste Design
A
10:20 ~ 12:50
Evaluation Technology for the Palatability and Taste Design (A1 and A2)
A1
10:20 ~ 11:30
Trend analysis and taste analysis of hit products
General Manager Research and Development Dept.
Taste and Aroma Strategic Research Institute Co.,Ltd.
Kazuhiro Araya
A2
11:40 ~ 12:50
Texture Design for Developing Palatable Foods
Project Leader of Flavor and Texture Evaluation
National Agriculture and Food Research Organization
National Food Research Institute
Kohyama Kaoru
B. Meal and Nourishment for Active Senior
B
13:00 ~ 17:00
Meal and Nourishment for Active Senior
C. Developments of Food for Wellness and Anti-aging
C
10:30 ~ 15:30
Developments of Food for Wellness and Anti-aging (C1,C2 and C3)
C1
10:30 ~ 11:50
Peptide Geroprotectors in the Prevention of Ageing Associated Pathologies (Japanese / English)
Russian Medical Academy
Galina Ryzhak, M.D., Ph.D.
C2
12:40 ~ 14:00
Research and development for functional food which targeted the glycation stress reduction
Doshisha University Associate Professor,
Graduate School of Life and Medical Sciences,
Glycation Stress Research Center
Masayuki Yagi
C3
14:10 ~ 15:30
Glycosylation of trans-resveratrol using the living cell
Okayama University of Science, Faculty of Sci., Dept. of Life Science Hiroki Hamada
Department of Pharmacology, Sapporo Medical University
Yoshiyuki Horio
D. To Enter the Halal Market
D
13:30 ~ 17:00
Understanding the Halal Certification to Enter into the Islam Market; Four Technical Skills in...
Understanding the Halal Certification to Enter into the Islam Market; Four Technical Skills in the Halal Business
E. Featured Ingredients: To Capture the Krill Oil Market
E
15:40 ~ 18:00
Featured Ingredients: To Capture the Krill Oil Market
Oct 10 (Thu)
F. Reevaluation of the Quality Control and Hygiene Management in the Food Industry
F
10:30 ~ 17:00
Reevaluation of the Quality Control and Hygiene Management in the Food Industry (F1,F2,F3 and F4)
F1
10:30 ~ 11:50
Changes of food-borne and food manufacturing condition and its countermeasures
INCORPORATED FOUNDATION TOKYO KENBIKYO-IN MANAGER
Department of Microbiological Examination Insttitute for Food and Environmental Sciences
Mizuho Hayashida
F2
12:40 ~ 14:00
Guidance on the Occurrence and Prevention of Food Contamination
Department of Consulting and Microbiology Manager
Atsushi Yoshida
F3
14:10 ~ 15:30
Effective utilization of antimicrobial agents to prevent microbial spoilage of food
Food and Microbial Institute Director Ph.D
Shigezou Naitou
F4
15:40 ~ 17:00
Hazard control by cleaning of food plants
Sales Department Chief, C&S Corporation
Kuninori Tsuda
G. To Develop New Preventive Food
G
10:30 ~ 14:00
To Develop New Preventive Food(G1 and G2)
G1
10:30 ~ 11:50
New mechanism and development of the preventive food to improve metabolic syndrome
Professor, Director of Health Science Laboratory,
Graduate School of Media and Governance Faculty of Environment and Information Studies Department
School of Medicine Keio University
Mitsuhiro Watanabe
G2
12:40 ~ 14:00
The Future Development of Functional Food with LPS, Key Ingredient for Natural Immunity
Faculty of Medicine/ Guraduate School of Medicine
Kagawa University
Hiroyuki Inagawa
H. Featured New Technology
H
14:10 ~ 15:30
Development of quick and non-destructive method to ensure food safety and quality
National Food Research Institute, NARO,
Food Engineering Division, Instrumentation and Information Engineering Laboratory,
Lab head,, Research leader
Junichi Sugiyama
Development of quick and non-destructive method to ensure food safety and quality-Application of fluorescence fingerprint technology for foods-
I. New Technology of Hair Restoration and Functional Food
I
10:30 ~ 11:50
The role of functional food for female pattern alopecia
Department of Dermatology,
Juntendo University Faculty of Medicine, Associate Professor
Rie Ueki
J. Deregulation of the Function Indication and the View of Functional Food Market
J
13:00 ~ 17:00
Deregulation of the Function Indication and the View of Functional Food Market
Oct 11 (Fri)
K. The View of Food Market for the Senior
K
10:20 ~ 13:10
The View of Food Market for the Senior (K1 and K2)
K1
10:20 ~ 11:40
The Seniors Consumption Behaviors and Features, and the Marketing Strategy
President of GF Ltd.
Hiroyuki Okada
K2
11:50 ~ 13:10
Global R&D Trend of Functional Food for Seniors (Japanese / English)
Asia Pacific Segment Marketing Manager
DSM Nutrition
Liu Peter
L. The Future Food Indications
L1
13:30 ~ 14:30
How will The Enaction of the Food Indication Law Influence the Regulations?
Consumer Affairs Agency, Government of Japan
Nobuyoshi Shiozawa
L2
14:40 ~ 15:40
The Mandatory of Indicating Nutritional Information and the Future Function Indication
Consumer Affairs Agency, Government of Japan
Nobuyoshi Shiozawa
L3
15:50 ~ 16:50
The Important Points of the Premiums and Representations Act for the Food Manufacturers
Consumer Affairs Agency, Government of Japan
Kazuyuki Katagiri
M. To Comply with the Global Food Regulations
M
10:30 ~ 14:00
To Comply with the Global Food Regulations (M1 and M2)
M1
10:30 ~ 11:50
Explaining the Difference between GRAS, Food Additives and Dietary Supplements (Japanese / English)
Burdock Group
Director of Toxicology
Ray A. Matulka, Ph.D.
M2
12:40 ~ 14:00
The Latest Regulatory Movements for Health Foods in China (Japanese / English)
Mrs. Sandy Lin (Director, Beijing Office, Intertek Cantox)
Dr. Ashley Roberts (Senior Vice President, Intertek Cantox)
1. Regulatory Process for Health Food Substantiation in China
2. Analytical and Toxicity Study Requirements for Gaining Regulatory Approval in China
N. To Catch the New Business Opportunities in the Asian Market
N
14:10 ~ 17:00
To Catch the New Business Opportunities in the Asian Market (N1 and N2)
N1
14:10 ~ 15:30
The Comparative Analysis of Food sector in Thailand, Vietnam and Myanmar
Asian Business Development Division
Executive Director Daiwa Institute of Research Holdings Ltd.
Masahiro Nakamura
N2
15:40 ~ 17:00
The Potential for Modern Packaged Foods in Chinese Inland ...
Dentsu Inc. Dentsu Innovation Institute, Research Director
Mariko Yasue
The Potential for Modern Packaged Foods in Chinese Inland Cities – Target Costumers and Marketing Issues