THEME: FOREST RESOURCES FOR OUR FUTURE
IWEMM focuses on diverse fields in edible mycorrhizal mushrooms
including biology, biotechnology, forestry, environmental science, food industry
and culture, economy, and anthropology. In the present workshop, we especially focus
on topics of Biodiversity, Taxonomy, Ecology and Physiology, Molecular Biology,
Global Climate Change, Traditional Knowledge, Bioactive compounds, Cultivation etc.
Please join IWEMM10 held in Suwa City, Nagano Prefecture,
Japan to network, discuss various topics on mushrooms, and enjoy modern Japanese
culture, food, technology and nature.
Suwa City, Nagano Prefecture
Oct. 21st - 25th, 2019
INTERNATIONAL ORGANIZING COMMITTEE
International Secretary: Alexis Guerin-Laguette
(New Zealand/France)
International Scientific Committee:
Takashi Yamanaka (Japan), Akiyoshi Yamada (Japan),
Alessandra Zambonelli (Italy), Andrea Rinaldi (Italy), Asunción Morte (Spain), Fernando
Martínez-Pe?a (Spain), Carolina Barroetave?a (Argentina), Claude Murat (France),
Daniel Mousain (France), Gérard Chevalier (France), Pierre Sourzat (France), Marc-André
Selosse (France), David Pilz (USA), Greg Bonito (USA), Aziz Turkoglu (USA/Turkey),
Simon Egli (Switzerland), Guillermo Pereira Cancino (Chile), Jesús Pérez-Moreno
(Mexico), Lahsen Khabar (Morocco), Natalia Vargas-Estupinan (Colombia), Pei Gui
(China), Yu Fu-Qiang (China), Roberto Flores Arzu (Guatemala), Shannon Berch (Canada),
Wang Yun (New Zealand/China), Alexis Guerin-Laguette (New Zealand/France)
VENUE
The workshop will be held at RAKO
Hananoi Hotel
in Suwa City, Nagano, Japan.
You can access Suwa City from Tokyo by
train or bus.
GENERAL PROGRAM： Oct. 20th ～ 25th, 2019
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Date
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Contents
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Remarks
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20th, Sun
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PM: Pre-workshop: Mushrooms and humans (Special
talk by researchers and an exhibition of wild edible mushrooms)
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Evening: Registration of IWEMM10, and welcome
party
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21st, Mon
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AM: Registration of IWEMM10, opening ceremony，Key note lectures (Professor Anna L. Tsing, University
of California; Professor Kazuhide Nara, The University of Tokyo)
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Evening: Optional tour to sake breweries in
Suwa City
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PM: Oral session (two scientific sessions
will be set)
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22nd, Tue
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AM: Field excursion to Ushiroyama forest site
which produces matsutake mushrooms. We will also make a short visit to the ancient
Suwa Taisha shrine.
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PM: Oral sessions (two scientific sessions
will be set)
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23rd, Wed
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AM: Oral session
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Evening: Gala dinner party
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PM: Poster session, Oral session
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Evening: Closing remarks
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24th, Thu
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Field excursion (1): Visit to matsutake production
sites and a local market in Shimoina area, and to Narai-juku, a historic town
in Kiso area.
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25th, Fri
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Field excursion (2): Visit to mushroom cultivation
factories and orchards in Azumino City, Matsumoto Castle in Matsumoto City, and
wineries in Shiojiri City
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26th, Sat～
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Post-workshop (plan A): Visit to large-scale
mushroom cultivation factories and a rural nature tour in Nagano
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28th, Mon (tenta-tive)
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Post-workshop (plan B): Modern culture and
technology tour in Tokyo
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REGISTRATION
Early-bird registration starts in April 2019 on another
site, which will be put hyperlink from this site.
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Category
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Early bird registration
Before 30th June 2019
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Registration after 1st July
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General participant*
(3 days: 21st - 23rd Oct.)
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400 US dollars/person
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450 US dollars/person
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Student*
(3 days: 21st - 23rd Oct.)
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250 US dollars/person
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300 US dollars/person
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Field excursion on 24th Oct.
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50 US dollars/person
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Field excursion on 25th Oct.
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50 US dollars/person
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Gala dinner (23rd Oct.) for accompanied person
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80 US dollars/person
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* The fees include welcome party on 20th Oct.,
lunches for three days, sake factory tour on 21st Oct., and gala dinner on 23rd
Oct. The local organizing committee is currently looking for sponsorship to further
discount the student registration fees. We will inform you of the final fees for
students by March 2019.
TOPICS
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Biodiversity
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Global climate change
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Conservation
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Taxonomy
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Evolution and Phylogeny
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Ecology
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Genetics and Genomics
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Molecular biology
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Biotechnology
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Bioactive compounds
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Food security and
health
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Economic importance
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Cultivation
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Sustainability
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Traditional knowledge
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For
more information: http://iwemm10-nagano.com/