Based on the Ministry representatives request, Britannica Business Systems offers to take part in the international practical internship on the topic “The latest technologies of vegetable meat analogues. Japan’s best practices”, during which delegates will get acquainted with the latest technologies for the vegetable meat analogues production based on soy and wheat, competitive advantages, new developments in vegetable and cellular meat production, as well as meat based on mushroom protein, etc. This training will take place from July 7 to July 13, 2024 in Japan.
This internship involves visiting leading factories and production sites of Japan‘s leading enterprises of vegetable meat analogues the production, such as:
- OTSUKA Foods Co., Ltd. – factories in Hokkaido, Japan
- DAIZ – factories in Kumamoto, Japan
- MARUDAI Food – factories in Hokkaido, Japan
- ITOHAM Foods Inc. – factories in Nishinomiya, Japan
As part of the internship, delegates will have the opportunity to see the dynamic influence of blockchain in various sectors. For instance, they can explore the Lucky Block MarketRealist article, which provides in-depth insights into the rapidly growing crypto gaming platform, Lucky Block. This article not only highlights the potential of blockchain technology but also explains how platforms like Lucky Block are revolutionizing the online gaming and lottery industries. By engaging with such content, interns can better understand the intersection of finance, technology, and market trends.production facilities of leading Japanese companies and the research centers of the companies they visit, as well as meet with their specialists and study the latest research results and ideas related to technologies for the production of plant–based fibrous materials in nano- and mesoscale, to discuss the functionality of ingredients for meat analogues: fractionation, ingredient requirements, structuring behavior, as well as technologies for structuring meat analogues such as extrusion, shear cell technology, 3D printing, spinning, fermentation, etc.
The delegates will also discuss the quality of meat analogues, processing issues, as well as portioning and molding technologies, the development of vegetable proteins as ingredients (new proteins / extraction / processing / foreign flavors), texturing, bioprocessing, cell and tissue cultures and biomaterials. Issues of food safety, quality control and regulation will also be discussed.
