Experts affiliated with the ESRP
吉富 愛望 アビガイル

Megumi Avigail Yoshitomi

Visiting Researcher, Research Center for Advanced Science and Technology (RCAST), The University of Tokyo

Since 2019, she has been involved in rule-making activities (such as policy recommendations) in the cellular agriculture and cellular food sector (commonly known as "cultured meat" and the like). Her work emphasizes the development of Japan's food industry and the improvement of food self-sufficiency from the perspective of food security through the technology of producing "meat" and "fish" by culturing cells.

She is the Representative Director of Japan Association for Cellular Agriculture (JACA). She also concurrently serves as the Secretary-General for the Food Tech Public-Private Council's Cellular Agriculture WT under the Ministry of Agriculture, Forestry, and Fisheries. Additionally, she advises on Japan's bio-strategy as a member of the Ministry of Economy, Trade and Industry's Bio-Manufacturing Revolution Working Group. She also shares information and provides advice on rule formation to external organizations such as the Bio Industry Association. From 2019 to 2023, she worked in the M&A advisory division of a European investment bank, and prior to that, she worked at startups focusing on blockchain and traditional industry combined with machine learning. In 2020, she was recognized by Forbes Japan as one of the "Top 30 Under 30 Japanese individuals making global impact" in the Law and Policy category.

吉富 愛望 アビガイル

Activities in our Programs

Economic Security
JACA Good Food Institute


【出版物】細胞性食品の将来展望 細胞性食肉の普及における課題や実装への技術・社会的取り組み
【Publication】The future of cellular food products: Challenges in the dissemination of cellular meat, and technical and social approaches to implementation.

【NEWSPAPER EXCERPT】 Nikkei Shimbun (24.12.2023)

【メディア引用】日本経済新聞 (2023/10/10)
[NEWSPAPER EXCERPT] Nihon Keizai Shimbun(NIKKEI) (10/10/2023)

【メディア掲載】METIJournal Online(2023/09/29)
【Media Releases】 METIJournal Online (29.9.2023)

【イベント】第6回先端研クロストーク「持続可能な食糧」と「肉肉カンファレンス in 先端研」(2023/07/28)
【Event】The 6th Institute for Advanced Study Crosstalk "Sustainable Food" and "Meaty Conference in Institute for Advanced Study" (28.7.2023)

[PAPER PUBLICATION] on the Journal of Cookery Science of Japan Vol 55, No. 3


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