He enrolled at the University of Tokyo, graduating in 2007 with a master's degree in economics. Worked for Incs Inc., which is famous for innovative process technology of manufacturing. When Incs Inc. applies for bankruptcy rehabilitation, he formulated corporate restructuring plans. Since 2010, he participated in the establishment of 6 venture companies. At the end of 2013, met an indoor farming, he decided to establish PLANTX Corp.

Dr.Yuki Hanyu, after working as a research scientist in Tohoku University and Toshiba R&D Center, founded the "Shojinmeat Project" in 2014, the world’s first citizen science community for DIY open-source cell-based meat. It spun off a startup, IntegriCulture Inc., in 2015 along with other 3 members from the project. Under the company mission “Bioresources reanimated by technology, for the good of all”, the company develops species-blind general-purpose commercial-scale cell culture production system called CulNet System™ for food and non-food applications, including cell-based meat, nutraceuticals, cosmetics ingredients, cell-based fur, leather.

After a consistent factory and engineering career at Sony EMCS Corporation in 2005, Corning Japan Co., Ltd. in 2010, and Panasonic Corporation in 2016, took a leave of absence from the company in 2019 to establish Gifmo Co., Ltd. and became the CEO. The idea that was born from the experience of caring for and eating two women who are members of Gifumo is refined at Panasonic's in-house business contest "GameChangerCatapult", and it is invested by BeeEdge Co., Ltd. to become a business company. For those who are not chewy due to aging or disabilities, or who have difficulty eating, we have developed a new cooking appliances "DeliSofter" that looks and tastes the same and is soft and easy to change. Sales began in July 2020, and we received inquiries and favorable reviews from medical and welfare professionals, the elderly, children with disabilities, and nursing care sites, and thank you for the early sales of the first phase. We aim to realize a society in which the joy of eating the same dishes together with the whole family, such as familiar home-cooked tastes and commercially available side dishes, will continue forever.

Lina holds a degree from the Department of Brewing and Fermentation Science at the Tokyo University of Agriculture. She has also graduated from the International Christian University. Prior to establishing Fermenstation, she worked at the Fuji Bank, Ltd. (currently, Mizuho Corporate Bank, Ltd.) and Deutsche Securities Inc.

Kengo Suzuki graduated from the University of Tokyo, Faculty of Agriculture, majoring in Biological Systems Engineering. In August 2005, he joined the founding of euglena co., and in December of the same year, he succeeded in the world's first outdoor mass cultivation of the microalgae Euglena for food.Currently, as an executive officer in charge of research and development at Euglena, he is involved in research on the production of microalgae Euglena and its utilization in the healthcare sector.He is also a visiting professor at the Malaysia-Japan International Institute of Technology, Universiti Teknologi Malaysia, and a specially appointed professor at Tohoku University's Graduate Program for Excellence in Future Medical Care.

Born in 1988. After graduating from The University of Tokyo College of Arts and Sciences, he joined DeNA Corporation and engaged in producing online games, starting a parking sharing service and launching a service of self-driving taxi as a founding member. In April 2016, he founded BASE FOOD, Inc. With the vision of “Innovating staple food to make everyone healthy as a given", they developed the world's first staple food that provides all the necessary nutrition, "BASE PASTA".

Prior to joining SIGMAXYZ, he worked at Panasonic and McKinsey & Company. He specializes in strategy development, new business development and execution, marketing, M&A, partnerships, venture cooperation, etc. He has a deep knowledge of food/culinary trends and players in the food industry, and has appeared in numerous lectures, seminars, panel discussions and media outlets both in Japan and abroad. He is the editor of "The Future of Foodtech" (Nikkei BP Research Institute, December 2018) and author of "Foodtech Revolution: A 700 Trillion Yen New Industry: The Evolution and Redefinition of Food" (Nikkei BP, July 2020).

Completed a doctoral program in applied life engineering at the Graduate School of Agricultural Life Sciences, The University of Tokyo. Ph.D. After practicing experimental classes and various types of writing, he developed and introduced advanced technologies in the field of agriculture, and launched a project to build a regional start-up ecosystem. He is committed to technology development and business development in collaboration with major and medium-sized companies, ventures, researchers, etc. with a hands-on approach.

Joined Cookpad in 2015. Launch a smart kitchen-related business and product that connects the world's largest user-submitted recipe community with IoT appliances to create future cooking experiences, as well as designing new business development systems, investment criteria, and operations within Cookpad. Has been involved in new business development education at the University of Tokyo since 2020. Also supports startups and new business teams at large corporations by providing mentoring and system design.