FSMILE hosts annual global conferences focusing on food education, international collaboration, and sustainable health.
On December 23–26, 2024, the International Symposium on Precision Quality Control of Aquatic and Agro Foods: Innovations in Green Process (AIC2024) held at Iwate University in Morioka, Japan. It was supported by FSMILE and co-organized with 17 universities worldwide, including institutions from Japan, China, Thailand, and the United states.
The 10th international symposium of East Asia Fisheries Technologists Association (10th EAFTA 2023), embedded the International Symposium on Plasma & Fine Bubbles (ISPFB) 2023 and the Food Society of Modern International Lifestyle Education (FSMILE), held at Iwate University, Morioka, Japan, May 17-20, 2023.
On November 27–28, 2021, the EAFTA2021 Online International Symposium was held. The event was hosted by Hainan Tropical Ocean University in China.
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On November 24–25, 2020, we held an Online International Symposium. Due to the pandemic, graduate students were left with few opportunities to present their research. With the support of many colleagues and friends, we organized this online platform for academic exchange.
On December 25, 2014, a tasting and evaluation session for high-quality thawed sashimi and sushi was held at the Shanghai Food Research Institute. The event was co-hosted by the Shanghai Food Society, Shanghai Fisheries Association, Shanghai Ocean University, and Kagoshima University, along with several collaborating organizations.
Discussed seafood safety regulations. Mr. Masayoshi Kazato covered safety and basics of sashimi and sushi.
Attendees sampled sushi prepared by Mr. Kazato and discussed seafood safety with professionals from various import/export firms.
On November 18, 2014, Chairperson Dr. Chunhong Yuan introduced her research on freshness retention and high-value fishery products at the 4th Food and Health Symposium in Inamori Hall, Kagoshima University. The event focused on innovation and growth in the local food industry.