Looking back on the Koji School topics, we will discuss fermentation and brewery industry, international fermentation culture, and the contingent craft food boom. The special Takao beer that is hard to find in Tokyo is included!

Soon, our "Let's try it" series will enter its "editing" phase. This experiment allows E.coli to withstand antibiotics by editing just one DNA base with CRISPR-Cas9.

BioClub will hold a month-long school program on koji in April. Here you will be able to learn all about the malted rice called "koji."

We are kicking off this “hand-on” series in the hope of making biotechnology more accessible to the general public.

In recent years, biotechnologies such as genetic testing has become increasing well-known in society.

December theme... European fermentation report: dealing with fermentation in the European food scene and a discussion with manufacturers.

Design researcher Kazuya Kawasaki and Bio Club director Chiaki Ishizuka organized the WET - WARE - / FAB - FABRIC working group to study and practice innovation at the intersection of biotechnology and fashion. The commemorative first meeting reconsidered the concept of conventional "anthropocentric" clothing design and featured Mr. Yohsuke Takahashi, curator at the 21st Century Museum of Contemporary Art, Kanazawa who actively plans bio-art exhibitions.

Austrian artist Ralo Mayer has spent a lot of time pursuing research into the enclosed ecosystem project in the Arizona desert. It took place in the early 90s and was known as Biosphere 2. In the process, he also researched a number of related topics.

We will be holding a screening party for A Plastic Ocean, a film endorsed by BioClub's Artist-in-Residence who hails from Finland, Christina.