The Food Value Chain (FVC) Training Course, conducted under the HRD Project Phase 4 in partnership with Visayas State University (VSU), was successfully held from 26 to 30 May 2025 in Bay Bay City – Leyte, the Philippine. The programme was jointly organised by HRD Project Phase 4, the Department of Food Science and Technology at VSU, and the Japan Food Journal.
The training programme brought 120 participants, including 84 on-site attendees and 36 online participants. The diverse group comprised students from various universities in the Philippines such as Visayas State University, University of Southern Mindanao, Eastern Visayas State University, and Northwest Samar State University, as well as government officers from agriculture-related departments in the Philippines. A total of eight distinguished experts from Japanese public and private sectors shared their knowledge and practical insights on the Food Value Chain (FVC), drawing on their extensive experience across different segments of the industry.
The carefully curated curriculum highlighted the advanced cutting-edge of Japan’s food value chain system that was presented into the programme, covering topics such as: (1) Agricultural Cooperative (JA) in Japan and Quality Control in the Distribution of Agricultural Products Featuring Traceability and Cold Chain, (2) Reducing Food Loss and Waste through IoT, (3) Food processing of Dairy Products, (4) Outline for the Japanese Agricultural Standards (JAS) System (5) Introduction to Food Supporting System (6) Sustainable Food and Agriculture Management – A Small Country, Big Challenge: Lessons in Sustainable Management From Japan, (7) Meat processing, a lesson-learned from Yoshinoya production, (8) Talent Development and Wellness Management in Japanese Chain Restaurant Business.
Beyond lectures, the programme featured interactive workshops. A session by Nomura Securities Co., Ltd. guided participants through strategy development for enhancing the value of agricultural products and designing business models across production, processing, distribution, and consumption. Another workshop, led by experts from Yoshinoya Holdings, fostered critical thinking through group discussions and team exercises focusing on prioritisation, decision-making, and a hands-on understanding of operational challenges in the food service sector.
To complement classroom learning, participants also joined field visits to a vegetable producer, a dragon fruit farm, and a jackfruit cooperative in the Cabintan area. These visits provided valuable exposure to real-world agricultural practices, reinforcing the programme’s aim to connect theory with practical application.
This successful training not only strengthened academic and professional collaboration between the Philippines and Japan, but also underscored the importance of knowledge exchange in promoting sustainable and resilient food systems across the region.
TBA
