[2S02m] 04. Brewing, Fermentation and Food Technology - Part 1 | The 20th International Biotechnology Symposium and Exhibition (IBS2026)

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Oral04. Brewing, Fermentation and Food Technology

[2S02m]04. Brewing, Fermentation and Food Technology - Part 1

Tue. Jun 30, 2026 10:00 AM - 12:00 PM JST
Tue. Jun 30, 2026 1:00 AM - 3:00 AM UTC

Room 2(501)

Chair:Jun-ichi Maruyama(The University of Tokyo), Vayu Hill-Maini(Stanford University)

Session Organization: Brewing Society of Japan
Session Convener: Hiroshi Takagi, Hitoshi Shimoi, Jun-ichi Maruyama

10:00 AM - 10:30 AM JST(1:00 AM - 1:30 AM UTC)

[2Brew-02-KL]From lab to table: harnessing fungi for sustainable food production

○Vayu Hill-Maini¹ (1. Department of Bioengineering, Stanford University (USA))

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10:30 AM - 11:00 AM JST(1:30 AM - 2:00 AM UTC)

[2Brew-03]Redefining Fermentation: Synthetic Biology–Driven Breeding of Koji Mold

○Jun-ichi Maruyama¹ (1. The Univ. of Tokyo (Japan))

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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[2Brew-04]Impact of geographical origins and meteorological conditions on the brewing characteristics of Yamadanishiki sake rice

○Ayaka Kinoshita¹, Taisei Yuyama², Sengjae Yun³, Takuji Kobayashi¹, Yuko Komatsu¹, Asuka Hirayoshi¹, Kazuhiro Iwashita^1,2,3 (1. NRIB (Japan), 2. Sch. Integr. Sci. Life, Hiroshima Univ. (Japan), 3. Sch. Eng., Hiroshima Univ. (Japan))

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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[2Brew-05-KL]Beyond Tradition: New Possibilities for Japanese Fermentation

○Takashi Sato Sato¹ (1. San-J International, Inc. (USA))

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11:30 AM - 12:00 PM JST(2:30 AM - 3:00 AM UTC)

[2Brew-06-KL]Development of yeast-based sustainable proteins using functional amino acid engineering

○Hiroshi Takagi¹ (1. Nara Institute of Science and Technology (Japan))

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