Announcement of the International Joint Symposium on Fermentation and Food Bioscience with the National Research Institute for Agriculture, Food and Environment (INRAE), France
Tokyo University of Agriculture (Tokyo NODAI) will hold the online international joint symposium “INRAE × Tokyo NODAI Joint Symposium on Fermentation and Food Bioscience” on Friday, June 5, 2026, in collaboration with the National Research Institute for Agriculture, Food and Environment (INRAE).
This symposium will feature leading researchers from Japan and France presenting cutting-edge research on the characteristics of sake brewing yeast, the development of next-generation fermented foods, the relationships between the gut microbiome, human health, and disease treatment, as well as organoid culture technologies and their applications in food science.
The symposium will also provide an opportunity to discuss future prospects for academic exchange and collaborative research between Tokyo NODAI and INRAE. On April 1, 2026, the two institutions signed a Declaration of Intent of Cooperation, and this symposium represents one of the symbolic initiatives arising from this international partnership.
We warmly welcome all those with an interest in fermentation science, food science, and microbiome research, both from within and outside the university community.
INRAE × Tokyo NODAI Joint Symposium on Fermentation and Food Bioscience
■Date and Time
Friday, June 5, 2026 16:00–19:00 (Japan Time)/9:00－12:00（French Time）
■Host Organizations
National Research Institute for Agriculture, Food and Environment (INRAE), France
Tokyo University of Agriculture (Tokyo NODAI), Japan
■Registration
Please register in advance by June 4, 2026.
The online participation URL will be sent to registered participants.
Registration Form:
https://forms.office.com/r/xBSjegRWGJ
■Detailed Program
Please see the attached program file.
For inquiries: Center for Global Initiatives, Tokyo University of Agriculture
tuacip@nodai.ac.jp