NARO 1st International Symposium
on Food and Health.
“Food Science to Market,
from Local to Global”

NARO 1st International Symposium on Food and Health 'Food Science to Market, from Local to Global' NARO 1st International Symposium on Food and Health 'Food Science to Market, from Local to Global'

The registration deadline is extended to February 27 (Sun).
※ Registrations will be closed when the number of participants reaches 1,000.

For the Japanese version web site, please visit the Japanese site


The situation surrounding the agriculture and food industry is changing drastically. The COVID-19 pandemic exposed the vulnerability of the food supply chain and reaffirmed the importance of food security. Achieving sustainable food production and supply is a global challenge, as we are facing the destabilization of agricultural and livestock production due to climate change, and the global food market is expected to grow along with the huge increase in the human population.

Global food value enhancement and market expansion focusing on nutrition and health is an initiative that contributes to the achievement of the SDGs by improving nutrition and achieving healthy longevity for people around the world and is also a business opportunity in the food-related industries.

The symposium will consist of a keynote session and three discipline-specific sessions. In each session, with the cooperation of globally leading companies, we will also plan a “pitch” to introduce unique initiatives and match research and market needs. The aims of each session are as follows:

  • Keynote speech session: We will share case studies and international trends regarding the concept of “Food Science to Market” by providing topics, “Global trends and international initiatives on food and health”, “A group company’s challenges to resolve food and health issues”, “Development of functional foods through seamless research from basic to application, and future research on healthy foods ”, and “Food and Health: science alone is not enough! ”.
  • Session I “Nutrition for Health”: In the international trend of food and health focusing on health promotion, we will introduce cutting-edge research aiming for “healthy longevity by diet” through innovation of nutrition management technologies such as research on food with functional claims and nutrition mechanisms.
  • Session II “Crop Development for Abundance & Healthy Diet”: What kind of optimal solution can be derived by crop development using genome information, sensing and ICT for agricultural production in the 21st century, where uncertainty increases due to population growth and climate change? We will introduce the latest technologies and discuss what we can do now.
  • Session III “Food Science to Global Business”: From the perspective of open innovation, we will share case studies and discuss global branding strategies on “Agri Food Tech” R&D such as international standardization and pursuit of deliciousness.

If you are interested, please register in advance, and join us.




Ministry of Agriculture, Forestry and Fisheries (MAFF)
Wageningen University & Research (WUR),
National Research Institute for Agriculture, Food and Environment, France (INRAE),
Embassy of the Kingdom of the Netherlands,
Science and Technology Department, Embassy of France in Japan,
Foodvalley NL,

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  • 2022.3月1日(火曜日)日本時間14:00~17:20
  • 2022.3月2日(水曜日)日本時間14:00~17:15


English(Simultaneous interpretation in Japanese)


1,000 people (online)

Participation fee


Registration deadline

It will be extended until February 27, 2022 (Sun).
※ Registrations will be closed when the number of participants reaches 1,000.


Please register using the Online registration form here.

Way to participate

We will announce how to join the symposium after registration is received.


NARO 1st International Symposium on Food and Health “Food Science to Market, from Local to Global”(PDF)




* Please note that the program is subject to change without notice.

1st Day

  • CET/UT


  • CST/UTC-6
    (USA Central)


  • JST/UT



5min each

Opening Remark

  • ・Dr. KYUMA Kazuo, President, NARO


  • ・Prof. Louise O. Fresco, President, Wageningen University & Research (WUR)
  • ・Philippe Mauguin, President, National Research Institute for Agriculture, Food and Environment (INRAE)
  • ・AOYAMA Toyohisa, Director-General, Agriculture, Forestry and Fisheries Research Council’s Secretariat, MAFF
  • 6:20-6:40

  • 23:20-23:40

  • 14:20-14:40

Keynote Lecture

  • 1.FAO Headquarters Dr. Ismahane Elouafi, Chief Scientist
    Global Trends and. International Initiatives on Food and Health
  • 6:40-7:00

  • 23:40-0:00

  • 14:40-15:00

  • 2.Ajinomoto (Japan) Dr. SHIRAGAMI Hiroshi, Executive Officer & Senior Vice President/ Chief Innovation Officer (CIO) & Management of R&D
    Ajinomoto Group’s challenges to “Resolve Food and Health Issues”
  • 7:00-7:20

  • 0:00-0:20

  • 15:00-15:20

  • 3.NARO (Japan) Dr. MAEDA-YAMAMOTO Mari, Executive Scientist, Food Research Institute (NFRI), NARO
    Development of functional foods through seamless research from basic to application, and the future research on healthy foods
  • 7:20-7:40

  • 0:20-0:40

  • 15:20-15:40

  • 4.Foundation for Food Agriculture Research (USA) Dr. Chris Mallett, Director /formerly Corporate Vice President for Innovation, Research and Development at Cargil Incorporated
    Food and Health: science alone is not enough!

10min break

  • 7:50-8:05

  • 0:50-1:05

  • 15:50-16:05


Session I: Nutrition for Health

Session Leader: Dr. KAMEYAMA Mayumi, Director, NFRI, NARO


  • 1.NARO (Japan) Dr. KOBORI Masuko, Manager, Division of Food Function Research, NFRI, NARO
    Health Promotion and R&D in Japan for Healthy Longevity
    -Research toward developing and proposing healthy functional, palatable and healthy foods for Japanese foods and constituent foods (agricultural products) -
  • 8:05-8:20

  • 1:05-1:20

  • 16:05-16:20

  • 2.WUR (the Netherlands) ir. MJ (Martine) van der Mast & dr. NJW (Nicole) de Wit
    Personalized Nutrition and behavioral impact
  • 8:20-8:35

  • 1:20-1:35

  • 16:20-16:35

  • 3.Kao Corporation (Japan) Dr. TAKASE Hideto, Biological Science Research
    Development and implementation of “Smart Washoku” concept for the prevention of visceral fat accumulation leveraging healthy Japanese dietary habits
  • 8:35-8:50

  • 1:35-1:50

  • 16:35-16:50


What is necessary for consumers to manage nutrition and promote wellness ?

  • 8:50-9:10

  • 1:50-2:10

  • 16:50-17:10


5min each

  • 1.Dole Asia Holdings (Singapore): Global development of fruits as functional food.
  • 2.Yakult Honsha (Japan): International Development of Healthy Habits with Lactic Acid Bacteria Drinks - Health and Happiness for People around the World -
  • 3.Nestlé Japan (Japan): Fight against malnutrition
  • 4.Kewpie (Japan): Studies on eggs and brain function for realization of healthy longevity through food

2nd Day

  • 6:00-6:10

  • 23:00-23:10

  • 14:00-14:10

Session II : Crop Development for abundance & healthy diet

Session Leader: Dr. TAGUCHI Kazunori, Principal Research Scientist, Division of Warm Region Vegetables Research, Cultivation Management Team, Central Region Agricultural Research Center (CARC/NARO)


  • 1.NARO (Japan) Dr. IMAI Ryozo, Leader, Genome Editing Crop Development Group, Division of Crop Genomes Editing Research, NIAS, NARO
    In planta Particle bombardment (iPB) revolutionizes crop genome editing

  • 6:10-6:25

  • 23:10-23:25

  • 14:10-14:25

  • 2.INRAE (France) Dr. Christophe Salon, Directeur de Recherches
    High throughput phenotyping and associated tools and methods to assess determinisms of plant and microbiome interactions

  • 6:25-6:40

  • 23:25-23:40

  • 14:25-14:40

  • 3.University of Wisconsin–Madison (USA) Prof. Dr. Shawn Kaeppler, Director, Wisconsin Crop Innovation Center,
    Maize cultivar development for variable environments and future uses

  • 6:40-6:55

  • 23:40-23:55

  • 14:40-14:55


What are innovative breeding technologies and strategies for resolving food problems?

  • 6:55-7:10

  • 23:55-0:10

  • 14:55-15:10


5min each

  • 1.Bayer Crop Science (Germany): Mission: Sustainable Health and Nutrition Solutions through Science and Partnerships
  • 2.DAIZ (Japan): Plant meat with high oleic acid soybean
  • and Others

10min break

  • 7:20-7:35

  • 0:20-0:35

  • 15:20-15:35

Session III: Food Science to Global Business

Session Leader: Dr. GOTO Kazuhisa, the Liaison Scientist in the Netherlands/Development Strategy Center (NDSC), NARO


5min each

  • 1.FUJI EUROPE AFRICA B.V. (the Netherlands) Dr. Liz Kamei, Head of Global Innovation Center Europe
    Creating market opportunities through our European plant-based food ecosystem
  • 7:35-7:50

  • 0:35-0:50

  • 15:35-15:50

  • 2.NARO (Japan) Mr. NESUMI Atsushi, Coordinator, Makurazaki Research Station
    A new cultivar of Japanese tea delivering the “high-quality” to the Global market
  • 7:50-8:20

  • 0:50-1:20

  • 15:50-16:20

  • 3.European food industry cluster
    Vitagora (France) Ms. Bérengère Moindrot, International Development Manager
    A results-driven strategy for supporting agri-food innovation

    FoodvalleyNL (the Netherlands) Dr. Jeroen Wouters, Lead Global Connections.
    Shaping the future of food together
  • 8:20-8:35

  • 1:20-1:35

  • 16:20-16:35

  • 4.GreatPoint Ventures (USA) Mr. Ray Lane, Managing Partner
    Venture capital investment in the food and agriculture sector
  • 8:35-8:50

  • 1:35-1:50

  • 16:35-16:50


How can we accelerate the open innovation in Food-Tech?

  • 8:50-9:05

  • 1:50-2:05

  • 16:50-17:05


5min each

  • 1.HighQuest Partners (USA): Trends in Agri-Tech investing
  • and Others


  • 9:10-9:15

  • 2:10-2:15

  • 17:10-17:15

Closing Address

Dr. KATSUTA Masumi, Vice President, NARO