Location History:
- Osaka, JP (2008)
- Hyogo, JP (2011)
Company Filing History:
Years Active: 2008-2011
Title: Asami Takata: Innovator in Antibacterial Food Preservation
Introduction
Asami Takata is a prominent inventor based in Hyogo, Japan, known for her innovative contributions to food preservation technologies. With a focus on antibacterial compositions, she has developed solutions that enhance food safety and quality. Her work has led to the filing of 2 patents, showcasing her commitment to advancing food technology.
Latest Patents
Asami Takata's latest patents include a humidity-dependent antibacterial powdery composition and a process for producing the same. This composition features a volatile oily antibacterial substance combined with a water-soluble film-forming agent, allowing for the controlled release of the antibacterial substance based on humidity levels. Additionally, she has developed a humidity-dependent antibacterial food storing article that utilizes this composition to maintain food safety in high-humidity environments. Another significant patent involves a process for producing pickles using an oil-in-water antimicrobial composition containing allyl isothiocyanate, which effectively suppresses microbial growth during production.
Career Highlights
Asami Takata is currently employed at Mitsubishi-Kagaku Foods Corporation, where she continues to innovate in the field of food preservation. Her work has garnered attention for its practical applications in enhancing food safety and extending shelf life.
Collaborations
Throughout her career, Asami has collaborated with notable colleagues, including Shigeo Ii and Yuichi Mizukami, contributing to the development of her groundbreaking technologies.
Conclusion
Asami Takata's contributions to antibacterial food preservation highlight her role as a leading inventor in the field. Her innovative patents reflect her dedication to improving food safety and quality, making a significant impact on the industry.