FOOD LAB

Food Lab is a collaboration between Kyoto Research Institute and members of Kyoto University Graduate School of Agriculture, serving as a task force to identify gaps between academic research and practical application in the food space. We hone in on a specific material each semester to address a real-life issue.

Members leverage their unique background and skills, while partaking in Kyoto Research Institute's fieldwork to application methodology to not only define where the meaningful opportunity exists, but to develop and execute a tangible solution with a clear end user and path to implementation.

FRAME → RESEARCH → DEVELOP → PRESENT
REGISTER TO 2026 SECOND SEMESTER PROGRAM

ABOUT THE 2026 SECOND SEMESTER PROGRAM
The Case Study

The Pomology Lab of Kyoto University’s Graduate School of Agriculture cares for more than 100 cultivars for research.

Pomology Lab researchers can provide some scientific characteristics for each cultivar. However, research from a gastronomic perspective remains limited. Our Food Lab will be responsible for researching and creating vocabulary and narrative around flavor profile, cooking and processing, and potential applications at both home and professional kitchens.

Through interviews with chefs and consumers, as well as market research, members will investigate current needs and opportunities in food education while evaluating desirable qualities including color, shape, flavor, texture, and ripeness. From there, they will explore how specialist knowledge accumulated through academic research can be applied in real-life, ultimately developing a proposal that can be put into practice.
Program Details

Case Study | Persimmon

01 | FRAMING
October 13 (Tue) · 10:30–13:30
Meeting point: Kyoto University Persimmon Orchard

Learn about the research conducted to date at the persimmon orchard on the north end of Yoshida Campus. Through interviews with researchers, understand their research objectives and current challenges. Observe and taste an array of cultivars firsthand to identify and frame the problem that should be tackled.

02 | RESEARCH
October 20 (Tue) · 10:30–13:30
Meeting point: Kyoto University Persimmon Orchard

Conduct fieldwork at the orchard alongside interviews with researchers and consumers and market research. Investigate commercially available cultivars, their characteristics, uses, applications, and price ranges. Continue comparative taste testing to identify opportunities that respond to current needs.

03 | DEVELOPMENT
November 5 (Thu) · 14:00–17:00
Meeting point: Kyoto University Persimmon Orchard

Based on the research to date, develop and test a tangible response to the identified challenge. Define who it is for, what it is, when and where it will be delivered, why it is needed, and how it can be realized, identifying the conditions necessary for implementation.

04 | PRESENTATION
December 3 (Thu) · 14:00–17:00
Meeting point: Kyoto Research Institute

Present the challenge, research findings, and proposal. Define responsibilities, roles, necessary actions, and a realistic timeline, developing a concrete plan toward implementation in Autumn 2027.

Ad Hoc Study | Yuzu

2027 January 14 (Thu)
Meeting point: TBD location in Ukyo Ward

10:00–11:30
Harvest yuzu and other underutilized local fruit in Ukyo Ward while conducting field research into a community initiative for putting these resources to use.

13:30–15:00
Experiment with new approaches to processing yuzu at Kyoto Research Institute.
Recommendations on What to Bring
  • Tote bag or basket
  • Reusable container
  • Notebook
  • Pen or pencil
  • Camera
  • Handkerchief or small towel
  • Work gloves
How to Register

Please click on the button above
Program Fees + Payment Method

Payment is made day-of. Credit card only.

  • Semester Pass (all sessions): ¥10,000, tax included
  • Single Session : ¥2,500, tax included

If you require a receipt, please indicate when registering.
Dress Code
  • Please do not wear any fragrances to ensure that scents do not interfere with on-site research.

  • Please leave rings, bracelets, and other hand jewelry at home.
  • Please wear clothing and footwear that can get dirty.
  • Please note that you may be taking off your shoes, so do wear your favorite socks as well as shoes that can easily be worn and removed.

SCENES FROM 2026 FIRST SEMESTER

Our case study last semester was umé plums. Exploring umé through process, leaning into the ecosystem in which umé work has been historically significant but how it also continues to be relevant and valuable today.