A research group from Nagoya University has successfully developed a surgical training model using konjac, a processed jelly made from the bulb of the konjac plant. Konjac is commonly used as an ingredient in Japanese cuisine such as shirataki noodles and oden. The group’s training model is a type of tissue-mimicking phantom, which physicians can use to practice fluorescence-guided surgery, an important technique in cancer treatment.
Researchers develop a new surgical training model for fluorescence-guided cancer surgery using konjac jelly
A research group from Nagoya University has successfully developed a surgical training model using konjac, a processed jelly made from the bulb of the konjac plant. Konjac is commonly used as an ingredient in Japanese cuisine such as shirataki noodles and oden. The group's training model is a type of tissue-mimicking phantom, which physicians can use to practice fluorescence-guided surgery, an important technique in cancer treatment.