Hokkaido University, Hokkaido Science and Technology Promotion Center, Hokkaido Research Organization, and Secoma Group established the Food Loss Reduction Consortium with the aim of solving food loss problems and improving yields in supply chains such as food production, distribution, and retail.
In this forum, we will introduce the freshness preservation technology developed at Hokkaido University and the consortium's efforts to reduce food loss, along with practical examples.
Click here for details and how to participate.


[Date and time] March 19, 2021 (Friday) 14:30-16:30
[Location] Online event