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November 24, 2022
- Health and well-being
Nothing is Wasted in Fermentation. Great Taste and Future Possibilities in the Power of FermentationTakeo Koizumi, Fermentation Scholar and Food Culture Theorist
Yuki Kanzaki, Director of the Board and President & Chief Executive Officer, KYOWA HAKKO BIO CO., LTD.
< Part One > -
November 24, 2022
- Health and well-being
Grateful for Microorganisms. The Future Possibilities Created by FermentationTakeo Koizumi, Fermentation Scholar and Food Culture Theorist
Yuki Kanzaki, Director of the Board and President & Chief Executive Officer, KYOWA HAKKO BIO CO., LTD.
< Part Two > -
June 22, 2022
- Environment
Through Making Wine, We Can Also Conserve Nature.
Win-Win Relationships Between Business Activities and Nature ConservationYoshinobu Kusumoto, Specialist in Vegetation and Landscape Ecology
Keiichiro Fujiwara, Environmental Team, CSV Strategy Department, Kirin