Programme 

• 8:30am to 9:00 : Welcome coffee provided by Maison Lagrange which has specialized in the design of high-quality infusions and loose-leaf teas for 25 years, and is a roaster of specialty coffees and Best Craftsman of France.

   

• 9:00am to 1:00pm : conferences on the subject of Fermentation: a  keyfactor in agrifood innovation in France and Japan

- Opening speeches : Vitagora, Vice Governor of Kumamoto Prefecture, NARO (Japanese National Agriculture and Food Research Organization), Kumamoto Industrial Support Foundation, Dijon Métropole.

- University of  Sojo / Pr. Saigusa : Development of functional foods using Kôji enzymes, taking into account today's sustainable development challenges (SDGs)" (including sound waves).

- INRAE Bourgogne-Franche-Comté / Solange Buchin : Interaction between lactic bacteria and redox potential: what impact on cheese characteristics?

- NARO / Pr. Hagi : Decoding the stress physiology of lactic acid bacteria and beneficial intestinal bacteria for food and probiotic application

- UMR PAM / Pr. Laurent Beney : Post-biotics: the healthy side of ferments

• Pitch of French and Japanese companies 

Tetra Pak, Lesaffre, Aijinomoto, Yakult, Atelier du fruit, Basal Nutrition

• 1:00pm to 2:30pm : Cocktail
• 2:30pm to 5:00pm : B2B Meetings / Matchmaking

Practical Information

Public

Compagnies, research centers, professionnals and students from research and/or agrifood sector, interest for innovation and ferments

Registration

Free of charge event - Regsitration required 

This event is being organised as part of the Japan Week, which will be held in Dijon from 16 to 22 October 2023.