Seminar on Koji Mold: Fundamentals and Latest Developments
Date and Time
July 25, 2025 (Friday) from
13:30 - 16:30 JST
Format: Live online seminar via Zoom (with recorded replays available)
Overview
CMC Research Inc., based in Chiyoda, Tokyo, specializes in providing advanced technology and market insights covering various materials and chemicals. They are excited to announce an upcoming seminar titled
“Exploring the Fundamentals and Innovations of Koji Mold in Various Industries,” featuring distinguished speakers in the field.
Speakers
- - Hideyuki Yamashita - Director and Head of the Research Department at Higuchi Matsunosuke Shoten Co., Ltd.
Topic: “Understanding the Characteristics of Koji Mold for Enhanced Utilization”
- - Kenji Ozeki - Professor at Kanazawa Institute of Technology, Department of Applied Bioscience.
Topic: “High Production Techniques and Functional Properties of Koji Fermentation Products”
Seminar Focus
Koji mold has played a crucial role in traditional Japanese fermentation, being essential for the production of miso, soy sauce, and sake. Recently, its health benefits and functional components have garnered increased attention. This seminar will provide insights into the versatile applications of Koji mold across different industries, including food and cosmetics.
What You Will Learn
- - Basic knowledge about Koji mold and its applications
- - The potential uses of Koji mold beyond food, including its significance in cosmetics
- - The roles of beneficial microorganisms, including Koji, in manufacturing sweet sake and Japanese sake
- - Methods to enhance various functional components such as resistant proteins (RP) and α-Ethyl Glucoside (α-EG), along with their underlying mechanisms
Target Audience
- - Researchers focusing on Koji mold
- - Professionals involved in food development utilizing Koji
- - Technicians, researchers, and sales staff in fermentation companies
Participants will also enjoy a Q&A session to raise any queries and foster engagement on this exciting subject.
Registration Details
Fees:
- - General: 44,000 JPY (including tax and materials)
- - CMC Research Members: 39,600 JPY (including tax)
- - Academic Rate: 26,400 JPY (including tax)
Would you like to know how to register? Visit CMC Research’s official website to sign up and find more details! A subsequent email will provide a viewing link post-seminar.
Seminar Schedule
1.
Understanding the Characteristics of Koji Mold
Time: 13:30 - 14:50 (with Q&A)
- The advantages Koji brings to Japanese cuisine
- The scientific validation of Koji’s application through modern technologies
- Key points in Koji production and its new utilization strategies including product development.
2.
High-Production Techniques and Functional Properties of Koji Fermentation Products
Time: 15:00 - 16:20 (with Q&A)
- Discussing the nutrition of rice proteins and their implications on health
- Research studies on resistant proteins and novel functional mechanisms, complemented by product development.
Speakers’ Background
Hideyuki Yamashita: Graduate of Hiroshima University, has worked at Higuchi Matsunosuke Shoten since 1983 and has developed important insights into Koji mold.
Kenji Ozeki: A veteran researcher with a profound academic background and multiple significant roles in the fermentation industry.
Don’t Miss Out!
This webinar promises to expand your knowledge of Koji mold and its diverse applications, paving the way for innovative product development. Join us for an enriching experience on July 25, 2025. For further inquiries or registration details, please check our CMC Research website!