Location History:
- Iwate, JP (2011)
- Morioka, JP (2013)
Company Filing History:
3 out of 9 
2 out of 42 
1 out of 18 Years Active: 2011-2013
Title: Goro Ishikawa: Innovator in Cereal Flour Composition
Introduction
Goro Ishikawa, an accomplished inventor hailing from Morioka, Japan, has made significant contributions to the field of food technology. With a total of three patents to his name, he has focused on enhancing cereal flour compositions to create products with superior textures. His innovative approach has the potential to transform the food industry by improving the quality of cereal-based products.
Latest Patents
Among Ishikawa's latest patents are two notable inventions related to cereal flour compositions. The first patent describes a cereal flour composition that contains wheat flour derived from a specific type of sweet wheat. This flour does not express the three wheat starch synthase II proteins or the three granule-bound starch synthase proteins. The invention aims to provide a cereal flour raw material that results in food products with exceptional texture.
The second patent similarly focuses on another type of cereal flour composition using low-temperature gelatinized wheat. Like the first, it emphasizes superior texture in the final food products, enabled by wheat flour that does not express two of the three wheat starch synthase II proteins, along with the absence of the granule-bound starch synthase proteins. Both patents highlight Ishikawa's commitment to advancing food product quality through innovative flour compositions.
Career Highlights
Goro Ishikawa has had a noteworthy career, working for prestigious organizations such as Nippon Flour Mills Co., Ltd and the National Agriculture and Food Research Organization. His expertise in food science and technology has led him to explore the potential of various wheat types in creating novel cereal products. Through his research and development efforts, he has established himself as a key figure in the innovation of cereal flour applications.
Collaborations
Throughout his career, Ishikawa has collaborated with notable professionals in the field, including colleagues Toshiki Nakamura and Mika Saito. These partnerships have fostered an environment of shared knowledge and innovation, enabling the development of cutting-edge food technologies.
Conclusion
Goro Ishikawa's contributions to the domain of cereal flour composition and food technology reflect his dedication to innovation and improvement in food products. With his inventions, he has set a foundation for future developments that prioritize texture quality and overall product excellence. His work continues to have a lasting impact on the food industry, making him a significant inventor in contemporary food science.