Company Filing History:
Years Active: 1992
Title: Chiaki Saitou: Innovator in Egg Yolk Modification
Introduction
Chiaki Saitou is a prominent inventor based in Tokyo, Japan. She has made significant contributions to the field of food science, particularly in the modification of egg yolk properties. Her innovative approach has garnered attention in both academic and industrial circles.
Latest Patents
Chiaki Saitou holds a patent for a process that modifies the properties of egg yolk. This process involves treating egg yolk with an effective amount of phospholipase D derived from a microorganism. The treatment converts phospholipids contained in the egg yolk into phosphatidic acid, enhancing its functional properties.
Career Highlights
Saitou is associated with Kyowa Hakko Kogyo Kabushiki Kaisha, a leading company in the biotechnology and food industries. Her work has not only advanced scientific understanding but also has practical applications in food technology.
Collaborations
Some of her notable coworkers include Kozo Ouchi and Shigenori Ohta. Their collaborative efforts have contributed to the success of various projects within the company.
Conclusion
Chiaki Saitou's innovative work in modifying egg yolk properties exemplifies the intersection of science and technology in food production. Her contributions continue to influence the industry and inspire future research.