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.
Takayama uses Konnyaku to create realistic anatomical models for use in surgical training
Konnyaku is a traditional Japanese foodstuff made from taros
The resulting models are highly realistic in both appearance and texture
The models are proving a more ethical and cost-effective training tool than live animals or donated human cadavers