Replay - Microorganisms: sources of value from soil to food

Watch the replay of the online event organised by Vitagora and NARO on October 5th and 6th, 2021.
For the Japanese simultaneous translation, click on the link above each video.

Introduction :

• 00:02:50 - Towards the realization of Society 5.0 in agri-food sector by Dr. KYUMA Kazuo, President, NARO
• 00:18:00 - Microorganisms, an opportunity to drive innovation from farm to fork by Pierre GUEZ, President, Vitagora

Japanese version, click here (日本語版 ここをクリック)

Session #1: Microorganisms for a more sustainable agriculture

• 00:00:00 - Effect of cover crops and organic farming on soil microorganisms responsible for nutrient cycling and the contribution potential for crop production by Dr. KARASAWA Toshihiro, Deputy Leader of Organic/Sustainable Cultivation Group Central Region Agriculture Research Center, NARO
• 00:16:40 - Startups in France innovating for a more sustainable agriculture by Simon MAECHLING, Innovation Manager, Bayer Crop Science

Japanese version, click here (日本語版 ここをクリック)

Session #2: Plant & microbe interactions

• 00:00:00 - Toward a design-oriented breeding of root system architecture adapted to climate change by Dr. UGA Yusaku, Leader, Crop Design Group, Division of Crop Design Research, Institute of Crop Science, NARO
• 00:17:20 - Assessing plant and micro-organism interactions using high-through-put phenotyping by Dr. Christophe SALON, Research director, INRAE / UMR Agroecology
• 00:39:40 - Plant-microorganism interaction, Quentin DROGUE, Microbiology director, Rouillier
• 00:55:40 - Presentation of an innovative solution by a start-up: INNOCULUM Plus by Janet BOUVET, Business Developer
• 01:00:00 - Conclusion, "From Science to Business" by Vitagora and NARO

Japanese version, click here (日本語版 ここをクリック)

Session #3: Microorganisms: a sustainable way to optimise food quality, nutrition and safety

• 00:00:00 - Taste and Oral Microbiota by Eric NEYRAUD, Researcher, INRAE
• 00:17:20 - Control of indigenous microbiota for improve the organoleptic qualities of beverage by Dr. Raphaële TOURDOT-MARECHAL, Scientist, UMR Procédés alimentaires et microbiolgiques
• 00:39:30 - Kombucha, a better beverage? By Ursula HOSKING, Senior Scientist, Frucor Suntory
• 00:56:15 - Advanced technologies for fermented food production and food waste utilisation in NARO by Dr. MANO Jyunichi, Principal Researcher, Institute of Food Research, NARO
• 01:14:20 - Innovation: Presentation of an innovative solution by a start-up: Atelier du Fruit by Alain ETIEVANT, CEO

Japanese version, click here (日本語版 ここをクリック)

Session #4: Trends in microorganisms and functional foods

• 00:00:00 - Health benefits of traditional Japanese fermented foods and study on functional natto (fermented soybeans) by Dr. ARAKI Risa, Principal researcher, Institute of Food Research, NARO
• 00:16:20 - Our intestinal microbiota as a source of next generation probiotics by Philippe LANGELLA, Research director, INRAE / UMR Micalis
• 00:38:30 - Innovation: Presentation of an innovative solution by a start-up: ARDPI by Laurent OCCHINI, CEO
• 00:41:30 - Innovation: Presentation of an innovative solution by a start-up: Kura, by Hervé DURAND, CEO Concluding remarks:
• 00:45:30 - Dr. GOTO Kazuhisa, Liaison Scientist, Administrator for Research Management, NARO and Bérengère MOINDROT, International development manager, Vitagora

Japanese version, click here (日本語版 ここをクリック)