Engineers pass on to the next generation: Innovations in food and biotechnology.
ISBN978-4-86043-670-4
Advancements in genome analysis and biotechnology, as well as the sixth industrialization of agriculture, are among the many innovations related to "food"!
Revealing the technologies and know-how passed down to the next generation by frontline engineers built in the field of companies and universities!
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"Engineers Passing Down Knowledge to the Next Generation: Innovations in Food and Biotechnology" ■Format: B5 size, 204 pages ■Price: 3,500 yen + tax ■Published by: NTS The Science of Compound Chocolate Genome Data Analysis of Non-Model Crops Seasoning, Reducing Salt, and Health Functions of Extract Seasonings Industrial Production of Amino Acids Prospects for Industrial Enzymes Smart Breeding of Super Koshihikari Rice Challenges and Success Points of Sixth Sector Industrialization from the Engineer's Perspective On Genetically Modified Organism Labeling
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List price: 3,500 yen + tax
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Compound chocolate Crop genome data analysis Next-generation sequencer Extract seasoning Industrial production of amino acids Industrial enzymes Smart Super Koshi Hikari Short-stemmed Koshi Hikari Sixth industrialization Effective use of abandoned land for organic matcha cultivation Genetically modified organism labeling Food Sanitation Act Genome editing technology
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and conveys it to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
