Book (Practical) Industry Cook to the Future / Shinichi Ishikawa / Mayuko Ishikawa

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Industry
[Contents introduction]
It is divided into 24 themes such as nursing food, disaster food, food education, obesity response, food waste, and alternative protein sources.
An academic SF foodtech book predicted by the leading 3D food printer.
The dining table in the future in 2055 will be made possible by 3D food printers
Disruptive innovation with 3D food printers
One chapter can be transformed by time
Two chapters can be transformed by time
Metamorphose pastas / shape memory serials / shaking fermented soybeans
Three chapters can be used to reduce food waste
From 000 kinds of green salad / compost
Four chapters can be used to promote the use of novel ingredients
Edo-style cultivated meats / insect-assortment cookies / plankton dishes on houseboats
Five chapters can be used to eliminate time and place
Time-space soba / expanding fruit picking / pocket food
Six chapters can be used with data and AI
Ancient creatures mixed grill / legend mode in-flight meals / your "My Gozen"
Seven chapters can be optimized for individuals
Mountain excursion ice cream / "Handmade!" cooking / bento mentor
After working as a lecturer at Kitasato University and as a guest researcher at the Department of Food Science at Gelf University
Conclusion : Why 『 Cook to the Future 』
After working as a lecturer at Kitasato University and as a guest researcher at the Department of Food Science at Gelf University
Turning puzzle corn / block curry kit / tasty handwriting
Author's brief history
Completed Faculty of Agriculture, Kagawa University at Tohoku University Graduate School.
After working as a lecturer at Kitasato University and as a guest researcher at the Department of Food Science at Gelf University
Turning puzzle corn / block curry kit / tasty handwriting
He is currently a professor at the Department of Food Industry at Miyagi University (www. ishikawalab. com).
Specializes in food science, cooking and nutrition.
His interests include "Arts x Science x Design x Technology" in food science.
Author's books include "『 Cuisine and Science 』 (chemical coterie) cuisine and Science" () and "Evolutionary History of 『" Eating "』 Chocolate Coated Banana