Japan-Switzerland Fermented Foods Symposium "The Power of Fermentation: Japan's Tradition and Science in Switzerland"
2025/9/26
On 21 September, the Embassy of Japan in Switzerland, in collaboration with Nagaoka University of Technology, held the Japan-Switzerland Fermented Foods Symposium "The Power of Fermentation: Japan's Tradition and Science in Switzerland". Approximately 80 participants attended, including representatives from Japanese and Swiss fermented food companies, research institutions, universities, food experts, and a part of the Diplomatic Corps in Bern.
The Power of Fermentation – Japan’s Tradition and Science in Switzerland
The symposium commenced with opening remarks by Ambassador Fujiyama, followed by introductions of Japanese and Swiss participants by Professor Ogasawara of Nagaoka University of Technology and Dr Vaucher of COI-NEXT Switzerland which is the university's Swiss research project base. Keynote speeches were delivered by Dr Looser of Agroscope which is the Swiss centre of excellence for agricultural research, and is affiliated with the Federal Office for Agriculture (FOAG), and Professor Emeritus Gomi of Tohoku University.
Verena Looser, Agroscope
Koji Fermentation for Plant-based Cheese Alternatives?
Professor Emeritus Gomi, Tohoku University
The Science of Koji Mold
Following the symposium, a networking aperitif was held at the Japan Information and Cultural Centre (JICC) of the Embassy. Companies and organizations including KIKUSUI SAKE CO., LTD. NIKON SOLUTIONS CO., LTD. HAKKAISAN BREWERY CO., LTD. Higuchi Matsunosuke Shoten Co., LTD. Fujiwara Techno-Art Co., Ltd. Shiromirin Museum, HAKKO Department, Nagaoka City, Nagaoka University of Technology, Japan External Trade Organization（JETRO）Geneva Office, and Japan Society for the Promotion of Science (JSPS) Bonn Office set up exhibition booths to showcase their products and initiatives. Participants from both Japan and Switzerland also provided tastings of fermented foods and beverages, while the embassy offered a buffet. Attendees enjoyed an aperitif while discussing the science and culture of fermented foods.
The Power of Fermentation – Japan’s Tradition and Science in Switzerland
The symposium commenced with opening remarks by Ambassador Fujiyama, followed by introductions of Japanese and Swiss participants by Professor Ogasawara of Nagaoka University of Technology and Dr Vaucher of COI-NEXT Switzerland which is the university's Swiss research project base. Keynote speeches were delivered by Dr Looser of Agroscope which is the Swiss centre of excellence for agricultural research, and is affiliated with the Federal Office for Agriculture (FOAG), and Professor Emeritus Gomi of Tohoku University.
Verena Looser, Agroscope
Koji Fermentation for Plant-based Cheese Alternatives?
Professor Emeritus Gomi, Tohoku University
The Science of Koji Mold
Following the symposium, a networking aperitif was held at the Japan Information and Cultural Centre (JICC) of the Embassy. Companies and organizations including KIKUSUI SAKE CO., LTD. NIKON SOLUTIONS CO., LTD. HAKKAISAN BREWERY CO., LTD. Higuchi Matsunosuke Shoten Co., LTD. Fujiwara Techno-Art Co., Ltd. Shiromirin Museum, HAKKO Department, Nagaoka City, Nagaoka University of Technology, Japan External Trade Organization（JETRO）Geneva Office, and Japan Society for the Promotion of Science (JSPS) Bonn Office set up exhibition booths to showcase their products and initiatives. Participants from both Japan and Switzerland also provided tastings of fermented foods and beverages, while the embassy offered a buffet. Attendees enjoyed an aperitif while discussing the science and culture of fermented foods.
