AndTech
April 26th (Friday) AndTech “Latest trends and future prospects for the realization of cellular foods and market expansion” WEB online Zoom seminar course scheduled to be held
Lectures were given by Mr. Yoshitomi from the Cellular Agriculture Research Institute, Mr. Chinen from Ajinomoto Co., Ltd., Mr. Kawashima from Integriculture, Inc., Mr. Ohno from Tissue Bynet Co., Ltd./Divers Farm Co., Ltd., and Mr. Igata from the University of Tokyo. Masu. ……
AndTech Co., Ltd. (Headquarters: Kawasaki City, Kanagawa Prefecture, President and CEO: Masao Suyama, hereinafter referred to as “AndTech”) has announced that as part of the Zoom course for R&D development support, we will be conducting the We will be holding a course on “Cellular Foods” led by one instructor.
Introducing the latest results on technical issues, research and development, and ensuring safety of cellular meat!
This course is scheduled to start on April 26, 2024.
Details: https://andtech.co.jp/seminars/1eeca584-01ed-666c-9b22-064fb9a95405
[Image 1: https://prtimes.jp/i/80053/689/resize/d80053-689-fd419ad719690d286997-0.jpg&s3=80053-689-a45bda838248486dfa8ba408bf391bf8-1920×1005.jpg] Live streaming/WEB seminar course overview
Theme: Latest trends and future prospects for the realization of cellular foods and market expansion
～Manufacture of growth factors, development of culture equipment, cell bonding technology using net mold method, and examples of new business entry～
Date and time: Friday, April 26, 2024 13:00-18:05
Participation fee: 71,500 yen (tax included) * Materials will be distributed electronically
U R L: https://andtech.co.jp/seminars/1eeca584-01ed-666c-9b22-064fb9a95405 Web distribution format: Zoom (URL will be sent after application) Seminar course content structure
-Program/Lecturer-
∽∽────────────────────────∽∽
Part 1 Overview of cellular foods and challenges in expanding the market ∽∽────────────────────────∽∽
Lecturer: Mr. Abigail Yoshitomi, Representative Director, Cellular Agriculture Research Organization, General Incorporated Association ∽∽────────────────────────∽∽
Part 2 Growth factors necessary for the production of cellular foods ∽∽────────────────────────∽∽
Lecturer: Mr. Akito Chinen, Senior Manager, Amino Science Division, Ajinomoto Co., Inc.
∽∽────────────────────────∽∽
Part 3: Efforts to produce cellular meat and ensure safety, and development of culture equipment
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Lecturer: IntegriCulture Co., Ltd. CTO Kazuki Kawashima
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Part 4 Cell bonding technology using net molding method ~From artificial organs to cellular foods (cultured meat)~
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Lecturer: Mr. Jiro Ohno, CEO of Tissue By Net Co., Ltd. and Divers Farm Co., Ltd.
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Part 5 International politics surrounding cellular agriculture (tentative title) ∽∽────────────────────────∽∽
Lecturer: University of Tokyo Advanced Science and Technology Research Center / Specially Appointed Lecturer: Mr. Akira Igata
Knowledge you can learn and technical issues you can solve in this seminar We will try to provide explanations that will deepen your
understanding of basic knowledge about cellular foods (so-called “cultured meat”), the overall picture of the industry, and issues to consider when determining future prospects.
– Outline of growth factors that are important raw materials for cellular foods – How growth factors are made
・Cost and quality required for growth factors
Knowledge about cell cultured meat
Knowledge related to animal cell production
In regenerative medicine, the current status and challenges of artificial organs that are created by three-dimensionally bonding cells.
Regarding cultured meat, alcoholic beverages, characteristics, licensing status, and future challenges.
Format of this seminar
This will be a live streaming seminar using the web conferencing tool “Zoom”. Details will be provided after you apply.
[Image 2: https://prtimes.jp/i/80053/689/resize/d80053-689-38a5f26410c680346af4-0.jpg&s3=80053-689-7fe1e6399481e3ff3b025e101bdbfceb-1920×1005.jpg] About AndTech Co., Ltd.
Chemistry, materials, electronics, automobiles, energy, medical equipment, food packaging, building materials, etc.
We provide research and development support services that provide information for clients involved in R&D in a wide range of fields. We have a team of first-class instructors, and we offer services ranging from “technical courses and seminars” to “lecturer dispatch,” “publishing,” and “consultant dispatch.”
We provide a variety of services such as “market trend research”, “business matching”, and “business development consulting”.
We listen to our clients and provide effective support to help them expand into new business areas and markets of their choice.
https://andtech.co.jp/
[Image 3: https://prtimes.jp/i/80053/689/resize/d80053-689-4d70597e029ed8fd6aaf-0.jpg&s3=80053-689-c986846121f070a770e5fa18feeaffd5-1920×1005.jpg] AndTech Co., Ltd. List of technical training courses
We hold a number of web course seminars taught by top-notch
instructors every month.
https://andtech.co.jp/seminars/search
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We publish books by selecting those with high needs from a wide selection of themes.
https://andtech.co.jp/books
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We will dispatch a highly specialized technical consultant with a wealth of experience.
https://andtech.co.jp/business-consulting
Inquiries regarding this matter
AndTech Co., Ltd. PR Manager Aoki
Email address: pr●andtech.co.jp (please change ● to @ and contact us) All program items below (please take a look if you are interested in details) ∽∽────────────────────────∽∽
Part 1 Overview of cellular foods and challenges in expanding the market [Purpose of the lecture]
We will explain the industry overview and rule formation (regulations and industry-originated initiatives) for cellular foods (so-called “cultured meat”), using domestic and international examples. The industry overview includes the market size, notable players, an overview of the manufacturing process for cell-based foods, and an introduction to the characteristics of cell-based foods that the speakers have sampled. In addition, regarding rule formation, we will introduce important industry issues in assessing the future prospects of the cellular agriculture field and the status of discussions surrounding them.
【program】
1. Market size
2. Supply power and price competitiveness
3. Reproduction of taste and aroma
4. Progress of rule-formation activities
4-1. Safety
4-2. Food labeling
【Question-and-answer session】
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Part 2 Growth factors necessary for the production of cellular foods [Purpose of the lecture]
The provision of foods using cellular foods is about to begin. In order for such foods to be widely accepted by consumers in the future, they must at least be delicious, safe, and available at prices comparable to existing meat. Growth factors are important raw materials used in the production of cellular foods, and currently account for the largest proportion of raw material costs. In this course, we will explain how growth factors, which are important raw materials for the production of cellular foods, are produced, what the requirements (cost, quality, safety) are for growth factors, and how to meet these requirements. I would like to introduce whether there is a possibility of success in developing growth factors that meet these requirements.
【program】
1. What are growth factors that are important raw materials for cellular foods? 2. Growth factor production method_Introduction of some startup technologies 3. Requirements for growth factors used in cellular food production 3.1 Cost
3.2 Quality (required functions and safety)
4. Example of development of growth factors that satisfy required quality and cost
【Question-and-answer session】
Approximately 10 minutes after the lecture
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Part 3: Efforts to produce cellular meat and ensure safety, and development of culture equipment
[Purpose of the lecture]
“Cellular meat” is attracting attention as a sustainable food of the future. We are working on developing technology to produce the cells that make up meat by collecting cells from poultry such as chickens and ducks and utilizing animal cell culture technology. In this lecture, we will talk about the technical challenges of cellular meat, the latest research and development results, and the progress we are currently making in ensuring safety.
【program】
Introduction
1. Cellular meat
1.1 About the production of cellular meat
1.2 About culture technology
1.3 Items necessary to maintain an environment similar to the internal environment
1.4 About nutritional ingredients – All raw materials made into food – 1.5 About blood components – Technology that utilizes interactions between organs –
1.6 Issues with culture equipment and future steps
2. Efforts to confirm food safety and social acceptance
2.1 Confirmation of safety as food
2.2 Efforts towards social acceptance
in conclusion
【Question-and-answer session】
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Part 4 Cell bonding technology using net molding method ~From artificial organs to cellular foods (cultured meat)~
[Purpose of the lecture]
We will introduce the development of artificial organs and cultured meat, centering on the “net molding method” that combines living cells, which has been patented around the world.
There have been significant advances in technology that modifies cells themselves, such as iPS and Crisper Cass 9, but this only applies to individual cells. Organs and meat are made up of cells connected to each other. In addition to simple physical connections, they also have “intercellular connections” that exchange nutrients, oxygen, and information. The net molding method has made this intercellular bonding possible at low cost.
Using this net molding method, we are currently developing the world’s first “artificial dermis made from living cells” with the Kyoto University Department of Plastic Surgery. In addition, by using chicken cells, we are developing cultured chicken using the exact same method (only the type of culture medium differs).
I would like to talk about the current status and future prospects of these industries.
【program】
Introduction
1. Challenges of cell binding technology and new areas that will become possible 2. About the net mold method
3. Types of cultured meat and their characteristics
4. Certification status of cultured meat
5. Safety test
in conclusion
【Question-and-answer session】
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Part 5 International politics surrounding cellular agriculture (tentative title) 【program】
*Currently, the lecturer is devising the latest lecture theme. We will update this page as soon as it is completed.
Introduction
1. Why governments are promoting cellular agriculture technology 1.1 Strengthening food security
1.2 Developing new industries
1.3 Contribution to sustainability such as environment and human rights 2. Private sector movements in the field of cellular agriculture 2.1 Global industry organizations related to cellular foods
2.2 The world’s major conference bodies on cellular foods
3. Cellular agriculture in international organizations
in conclusion
【Question-and-answer session】
*Product and service names mentioned in this news release are trademarks or registered trademarks of each company.
*The information contained in this news release is current as of the date of announcement. It is subject to change without prior notice. that’s all
More details about this release:
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