From Familiar Food to Realistic Organs: Medical Training Innovator - Takayama Seiichiro
The pandemic has caused widespread disruption to medical practice, including hindering surgical training by preventing in-person coaching. And with ethical and economic issues surrounding the dissection of live animals and human cadavers, Takayama Seiichiro turned instead to developing realistic, sustainable anatomical models -- including arteries, organs and mucus membranes -- using a popular Japanese foodstuff: taro root-based Konnyaku jelly.
Aired: Dec 29, 2021 Genre: DocumentaryDuration: 28m Rating: 0 Country: Japan Production: NHK, Japan International Broadcasting (JIB)
Episodes
01: Green Recovery in Rural Japan: NPO Founder - Yoshida Hiroko02: Tackling the New Normal - Robots with a Human Touch: Personal Robotics Innovator - Aoki Shunsuke03: Quick Freezing Breathes New Life into Waste Food: Freezing Consultant - Kinoshita Masayuki04: Tackling the Pandemic with “Japanese Spirit”: Sake Modernizer - Kuji Kosuke05: Pandemic Solutions through Self-Driving Technology: Mobility Innovator - Taniguchi Hisashi06: A More Inclusive Society through Art: Disability Art Entrepreneur - Matsuda Takaya07: Giving Preconceptions a New Lick of Paint: Gender-Positive Painting Contractor - Takenobe Yukio08: The Technicians Supporting Top Para-Athletes: Parasports Innovators - Ozawa Toru, Endo Ken & Hamada Atsushi09: Upcycling Fish Scales into High-End Leather: Fish Leather Pioneer - Noguchi Tomohisa10: Avatar Robots and the Future of Workforce Inclusivity: Roboticist - Yoshifuji Ory11: From Industrial Waste to the Front Line of Sustainability: Recycling Pioneer - Ishizaka Noriko12: Shaping the Future of Food through Home Composting: Home Composting Advocate - Taira Yuiko13: From Familiar Food to Realistic Organs: Medical Training Innovator - Takayama Seiichiro
