#Japan #Tokyo #Quantum Flowers #Neutron Breeding #Natural Aroma

Quantum Flowers & Foods at the 5th Natural Aroma Conference

On September 25, 2026, Quantum Flowers & Foods (QFF), headquartered in Chuo-ku, Tokyo, will participate in the 5th Natural Aroma Conference held at the Komaba II Campus of the University of Tokyo. This company, known for its innovative neutron-based breeding technology,"Neutron Beam Speedy Breeding®", aims to enhance the biodiversity of plants and microorganisms. By combining this technology with the evaluation and selection methods utilized by enterprises, universities, and research organizations, QFF supports the development of new varieties and strains with desired traits.

About the Natural Aroma Conference

The Natural Aroma Conference, established in 2023, focuses on identifying and exploring volatile compounds from natural sources. It provides a platform for researchers and technicians specializing in aroma compound identification and exploration to exchange valuable information. Participants include experts from various fields such as analytical chemistry, plant science, food science, pharmacology, ecology, and engineering.

During this year’s conference, several topics such as insect olfaction-based odor sensor technology, volatile compound analyses of medicinal herbs, and flavor component analyses of beef seasoning will be covered.

QFF's Exhibition Highlights

Aroma plays a crucial role in determining the quality and market value of products across several sectors, including food, beverage, cosmetics, and pharmaceuticals. The complexity of natural aromas arises from the combination of numerous volatile compounds, which often involves multiple genes and metabolic pathways.

At the event, QFF will introduce its approach in detail, highlighting how neutron beam technology can generate a wide range of mutations in plants and microorganisms to support the quest for characteristic and promising Aroma profiles. The exhibition will showcase:

• - An overview of the Neutron Beam Speedy Breeding® technology and its potential to create diverse aroma traits.
• - The feasibility of enhancing aroma production and improving aroma composition in plants, yeasts, bacteria, and fungi.
• - Partnership opportunities with companies and research institutions specializing in aroma component collection, analysis, sensory evaluation, and product development.

Collaborative Research Themes

QFF seeks to collaborate with researchers and companies engaged in the exploration, analysis, and functional study of natural aroma compounds. Potential themes include:

• - Development of plants with enhanced and diversified aromas from flowers, herbs, spices, and fruits.
• - Creation of plants that produce valuable aromatic compounds, such as terpenes, used in essential oils or natural flavors.
• - Exploration of strains with improved composition and quantity of volatile compounds found in medicinal plants.
• - Enhancing the aroma and flavor characteristics of yeasts used in sake, beer, wine, and shochu.
• - Development of yeasts, bacteria, and molds that introduce innovative flavors to fermented foods and condiments.
• - Exploring distinctive aromas produced by mushrooms and filamentous fungi.
• - Reducing undesirable off-flavors or unwanted metabolic by-products in food and beverage industries.
• - Discovery of new aroma traits and related genes/metabolic pathways.

Conference Details

The 5th Natural Aroma Conference will take place at the University of Tokyo on September 25, 2026, from 10:00 AM to 5:00 PM. Attendees interested in participating must email the Natural Aroma Conference secretariat with "Participation Request" mentioned in the subject or body of the email. The conference fee is set at 4,000 yen for general attendees and free for regular members.

Looking Ahead

QFF aims to accelerate improvements in plant and microorganism breeding as a platform company, creating new value across various sectors, including agriculture, food, fermentation, fragrance, cosmetics, pharmaceuticals, and biotechnology. By participating in this significant event, QFF looks to expand collaborations with experts in aroma component collection, analysis, GC-MS analysis, sensory evaluation, plant metabolism, fermentation, and natural product chemistry to unlock the latent aromatic potential of nature.

CEO & CTO of QFF, Hakuto Kikuchi, believes that aroma is a profound trait that plants and microorganisms evolve in interaction with their environment and organisms. With a commitment to revealing the unexplored aromatic profiles and production capabilities within biological organisms, QFF aims to foster partnerships to deliver new aromas to society through collaborative research.

For further inquiries related to QFF, contact:
Quantum Flowers & Foods
Marketing Manager: Shunsuke Naito
Email: [email protected]
Tel: 03-6661-1611

Conclusion

With the innovative Neutron Beam Speedy Breeding technology leading the way, QFF is positioned to make significant contributions to the fields of aroma production and natural compound analysis, promoting biodiversity and enhancing product quality throughout various industries.