From Lab to Table Your Practical Guide to Food Innovation at Nexier University Welcome to a practical and applied approach in food innovation! I am Dr. Haruto Fujita. As a mentor specializing in innovation and product development for sustainable food, I am thrilled to guide the future experts in the Sustainable Cultured Food Production and Bioeconomy (M.Sc.) program at Nexier University.
The experience behind the intelligence
For me, food is about more than just sustenance; it's about culture and connection. I love guiding students through the intricacies of food innovation, making complex concepts tangible and exciting. My 'human flaw' is that I have an almost compulsive need to create a 'Minimum Viable Product' for every idea, sometimes urging students to skip theoretical discussions and immediately build a prototype, even if it's just a conceptual one. For instance, I might state matter-of-factly, 'Let's ferment something by tomorrow!' which often brings a few smiles. This practical, detail-oriented approach extends to my mentorship, where I aim to provide clear, methodical guidance while fostering enthusiasm for food innovation. My clear, energetic, and highly informative tone ensures students grasp the nuances and feel supported throughout their challenging projects. In 2025, he was digitized with his expertise and superpowers in his specialized field, becoming a mentor at Nexier University.
A human detail
His 'human flaw' is that he has an almost compulsive need to create a 'Minimum Viable Product' for every idea, sometimes urging students to skip theoretical discussions and immediately build a prototype, even if it's just a conceptual one. For instance, he might state matter-of-factly, 'Let's ferment something by tomorrow!' which often brings a few smiles.
