ARAHE2017 Bar

Keynote & Plenary


Tradition and Innovation: Home Economics Challenges for Sustainable Living

In this modern society, the remarkable technological innovation has enabled our lives more convenient and many people live in prosperity. While such technological innovation has certainly benefited our lives, we cannot deny the fact that it also has negative effects in terms of people’s well-being. For example, the diversity of people’s lifestyles and traditional national/local cultures are disappearing because of the technological advancement. Moreover, some people who need such technology may not have access to it; this situation creates inequality among people.

Considering this background, in this conference, we would like to learn how technology is effectively used in our daily living, such as technological innovation in food, clothing and shelter that takes account of traditional lifestyles and cultures, as well as the most advanced robots and IT technology to support our lives.

Based on this knowledge, we would like to discuss how to work towards sustainable development where vulnerable groups, such as older people, disaster victims and those in poverty, can equally take advantage of technological innovation and where everyone can enjoy well-being.

Opening Ceremony and Greetings

Opening Greeting

Kei Sasai, Professor Emeritus of Japan Women University
Organizing Committee Chair
The 19th ARAHE Biennial International Congress 2017

Dr. Joyce Mok
ARAHE President
Senior Lecturer, Nanyang Technological University

< Keynote & Plenary >

August 7  11:00 - 12:30
Session 1
Sustainable life innovation and succeeding culture of daily living

Nancy L. Granovsky, CFP, CFCS             
Regents Fellow
Professor and Extension Family Economics Specialist
Texas A&M AgriLife Extension Service

Session 2
Japanese Braids "KUMIHIMO" : From tradition to the future

Makiko Tada (Lecturer, Kyoto Institute of Technology)

August 8  9:00 - 10:30
Session 3
Traditional Japanese food and technology

Yoshihiro Murata (Chairman of Japanese Culinary Academy
 Owner & Chef of Kikunoi (Kyoto Kaiseki Cuisine)

Session 4
Life Creative Assistance Technology: Robotics and Information Technology for Living

Tsukasa OGASAWARA (Professor, Nara Institute of Science and Technology)

< Symposium >

August 7 14:00 – 15:30
Theme 1 Solving problems with daily living in times of disaster

1.Secure and comfortable house to stay even after being struck by disasters ~Perfect House~

Masaya Takigawa (Project Leader, Onoda industrial Co., Ltd.)

2.Applying outdoor skills in times of natural disaster

Shiro Takeyama(PR general manager mont-bell Co., Ltd.)

3.Solving the Problems of the Disaster Areas Leveraging the Power of Information Technology

Manabu Miyasaka (President and Representative Director
President Corporate Officer, Yahoo Japan Co., Ltd.)

August 8 11:00 – 12:30
Theme 2 Daily living support by robots

1.Connective AI for Making Our Society Resilient to Human Physical and Cognitive Changes

Yoshifumi Nishida (Artificial Intelligence Research Center,
National Institute of Advanced Industrial Science and Technology

2.Techno Peer Support by Innovative Cybernic System

Yoshiyuki Sankai (Professor and Director at the Center
for Cybernics Research, University of Tsukuba,
Program Manager of the Impulsing Paradigm Change through
Disruptive Technologies (ImPACT) Program, Cabinet Office,
Japan,CEO of CYBERDYNE Inc.)

3.Intelligent Robot Technologies for Care and Lifestyle Support

Jun Miura (Professor Toyohashi University of Technology)

August 9 9:00 – 10:30
Theme 3 Technological innovation in food production and the Japanese diet

1."Development of the softening nursing-care foods while still retaining the original sharp
   processed by freeze-thaw impression”

Koji Sakamoto (Professor Faculty of Clinical Nutrition,
Hiroshima International University)

2."Food for health -Its Science and Policy in Japan"

Keiko Abe (Professor Graduate School of Agricultural
and Life Sciences, The University of Tokyo)

3.Umami in Japanese Cooking

Chinatsu Kasamatsu (Principal researcher, Food Sensory
Research Group, Institute for Innovation, Ajinomoto Co. Inc.)