Focal Point on Food Science in Japan

Since its traditional way of preparing food was heritage-listed by UNESCO, Japan has used this profile — both in-country, and across the world — to generate interest in the nation’s food, but also in how its cuisine can address some key societal goals.

A chance encounter with a soil bacterium has led to international research on the food and pharmaceutical roles of a disaccharide.

Minimalist values engrained in Japanese cuisine paves the way for sustainable eating.

One company’s innovation has attracted interest in the health potential of a common food.

Fuji Oil’s pursuit of originality has established its global presence as an innovator of functional ingredients that enhance food products.