Welcomte to IUFoST-Japan Online Events

IUFoST-Japan was founded as a branch in Japan of the International Union of Food Science and Technology (IUFoST) to achieve several goals including the cooperation with IUFoST, strengthening of collaboration among academic societies involved in food science and technology in Japan, etc.  IUFoST holds the IUFoST World Congress every 2 years, and IUFoST-Japan funds young researchers to support travel expenses for attending the congress.  The 2026 Congress will be held in Hong Kong from 25 to 29 of October, and IUFoST-Japan will dispatch young researchers who had been recommended for the funding from the domestic academic societies.

IUFoST-Japan has held online international seminars to promote internationalization. The 1st International Seminar was successfully held on March 12, 2021 with more than 200 participants from Japan and abroad. The 2nd International Seminar on Food Functionality and the 3rd International Seminar on Food Processing were held on March, 2022, and then the 4th International Seminar on Food Measurement and Characterization and 5th International Seminar on Food Functionality were held on March 10, 2023. The 6th International Seminar on Food Nutrition and Functionality and 7th International Seminar on Egg Science were held in March, 2024, and then the 8th International Seminar on Food Factor and 9th International Seminar on Inbound and Global market were held on March 10, 2025.

This fiscal year, we are pleased to announce the 10th International Seminar (Co-hosted by Japan Society for Bioscience, Biotechnology, and Agriculture [JSBBA]) and 11th International seminar (Co-hosted by The Japan Society for Food Engineering [JSFE]). The 10th seminar will be held in a hybrid format at the JSBBA 2026 Annual Meeting in Kyoto. The 11th seminar will be held online only, as in previous years.

The two programs are shown on the following pages. We hope that you will be able to attend these International Seminars to learn not only the specific scientific subjects but also the activities of IUFoST-Japan, particularly the support of future international activities of young researchers and practitioners. We would also appreciate if you could introduce the seminar to other researchers and students in your vicinity so that they can attend. Participation in the conference is free of charge.

Outline of upcoming online events

The 10th IUFoST-Japan International Webinar
Japan-Taiwan International Joint Symposium on Food Science: Co-hosted with two academic societies

March 11, 2026 (Wed), 15:15 - 17:45 (JST)

The 11th IUFoST-Japan International Webinar on Food Science and Technology

Food Engineering: Commercialization Based on Food Engineering

March 17, 2026 (Tue), 15:00 - 17:55 (JST)

* Both events will be held in English on Zoom webinar.

*Free of Charge, and registration is required.

*Accept only the first 500 applications.

Financially supported by

The Tojuro Iijima Foundation for Food Science and Technology

(Official website)

 Organizer: IUFoST-Japan, Japanese Society of Food Factors (JSoFF)

 Organizing committee

Programme
(Japan Standard Time: +09:00)

15:15-15:20
Opening remarks
Mariko Uehara (President of JSBBA, Tokyo Univ. Agric.)

15:20-15:55
Chair: 
Artificial intelligence assisted technology in precision fermentation for functional foods development
Kuan-Chen Cheng (National Taiwan Univ.)

15:55-16:30
Chair:
Advanced Raman Spectroscopic Metabolomics for Food Quality Assessment and Microbial Metabolite Monitoring
Masahiro Ando (Res. Org. Nano Life Innov., Waseda Univ.)

16:30-17:05
Chair:
The Beneficial Effects of Tetrahydrocurcumin in Reproductive and Metabolic Health with Phthalate Exposure
Ching-Shu Lai (National Kaohsiung University of Science and Technology)

17:05-17:35
Chair:
Oxidative transformation induces a gain of function in curcumin
○Fumie Nakashima, Takahiro Shibata (Nagoya Univ.)

17:35-17:40
ICPH&ICoFF2026 Trailer
Naomi Osakabe (Shibaura Inst. Tech.)

17:40
Closing remarks
Yasuki Matsumura (President of IUFoST Japan, Kyoto Univ.)

Registration is HERE

Any questions? >> Inquiry

 Organizer: IUFoST-Japan, The Japanese Society for Food Science and Technology (JSFST)

 Organizing committee

Programme
(with Japan Standard Time: +09:00)

15:00-15:05
Opening remarks
Yasuki Matsumura (President of IUFoST-Japan and Chair of International Exchange Committee of JSFST)

15:05-15:45
Chair:
Advancements in Food Processing from Conceptualization to Commercialization
Soojin Jun (University of Hawai'i)

15:45-16:25
Chair:
From Innovation to Scale: Food Engineering Approaches for Alternative Protein Foods
Roman Buckow (La Trobe University)

16:25-16:30 

Break

16:30-17:10
Chair:
Commercialization of Foods Processed by High Hydrostatic Pressure; Difficulties and Trends in Japan
Kazutaka Yamamoto (IFR, NARO)

17:10-17:50
Chair:  
Emerging Process Technologies for More Sustainable Protein-rich Food and Feed: Insights from International Public-private Partnerships
Alexander Mathys (Swiss Federal Institute of Zurich)

17:50-17:55
Closing remarks
Kazutaka Yamamoto (IFR, NARO)

Registration is HERE

Any questions? >> Inquiry